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Chipotle Sweet Potato Enchiladas |

You can’t go wrong with vegan enchiladas. Especially when they’re topped with a creamy cheese sauce made with sweet potato, and filled with homemade pinto beans, kale, and smokey chipotle peppers. Need some comfort food? Make these vegan chipotle sweet potato enchiladas. Need something for the whole family? Make these enchiladas. No matter the situation, this recipe will provide delicious satisfaction!Chipotle Sweet Potato Enchiladas |

To make these chipotle enchiladas, I partnered with La Morena Mexican Foods. They make the tastiest chipotle peppers. I’ve been buying them for years!! Grab the recipe below, and let me know how you like them 🙂 Chipotle peppers in adobo sauce are a little smoky and a little spicy. They pair so nicely with sweet potatoes, bringing the perfect balance between savory and sweet. That’s why these enchiladas are such a hit!

If you’re looking for a different enchilada recipe, try these make-ahead breakfast enchiladas! They reheat easily and are great to meal prep for the week ahead.

Chipotle Sweet Potato Enchiladas |

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Vegan Chipotle Sweet Potato Enchiladas

By: Jenné
Find La Morena chipotle peppers in adobo sauce at your local grocery store in the "International" aisle, or at Hispanic, or "ethnic" grocery stores. Chipotle peppers are quite spicy (they're smoked jalapeño peppers). Start with 2 peppers, and add more to taste. If you love spicy food, add a teaspoon of the sauce to the sauce when blending. Buen provecho!!
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6


Enchilada Filling

  • 1 red onion, chopped
  • 3 cloves of garlic, minced
  • 2 tbsp cumin powder
  • 2 tsp chili powder
  • 1-15 oz can of corn, drained
  • 2 cups pinto beans, homemade or canned
  • 1 tbsp tomato paste
  • 2-3 chipotle peppers, chopped (do not rinse or remove the sauce)
  • 3 cups kale, finely chopped

Sweet Potato Cheese Sauce

  • 2 tbsp arrowroot powder, or cornstarch
  • 1 cup unsweetened plain non-dairy milk, I use organic soy
  • 1 tbsp grapeseed oil, canola oil, or Earth Balance
  • 2 tsp Dijon mustard
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp apple cider vinegar
  • 1 cup nutritional yeast
  • 1 ½ tsp sea salt
  • 1 sweet potato, steamed & peeled
  • 12 corn tortillas, warmed to soften
  • 1 cup cilantro, chopped


  • Heat a couple tablespoons of oil in a skillet on medium-high heat.
  • Add the onions and garlic to the skillet, and sauté until tender.
  • Add the cumin and chili powder, and stir well to toast the spices for about 30 seconds.
  • Stir in the corn and pinto beans, followed by the tomato paste and chipotle peppers. Stir well.
  • Add the chopped kale, and stir well. Cook until the kale is tender.


  • Mix the arrowroot in a small bowl with ⅓ cup of the milk. Make sure to get out the clumps. Set aside.
  • In a sauce pot, warm oil or melt Earth Balance on medium heat.
  • Add in the remaining soy milk along with the mustard, onion & garlic powder, vinegar, nutritional yeast, and salt. Whisk to combine.
  • Stir in the arrowroot soy milk mixture, and continue to whisk to combine; over medium-low heat.
  • Continue to whisk to combine the ingredients and thicken the sauce (will take a couple of minutes to thicken up).
  • Transfer the sauce to a blender, then add the steamed sweet potato.
  • Blend until smooth. If you love spiciness, throw a teaspoon of the chipotle adobo sauce in there 🙂

Fill enchiladas

  • Preheat the oven to 375°, and oil a medium sized baking dish or cast iron skillet.
  • Fill the tortillas with the enchilada filling (about heaping 1/2 cup), roll, and place in the baking dish.
  • Cover the enchiladas with the creamy sweet potato cheese sauce.
  • Bake for 20 minutes.
  • Top with cilantro, and serve!
Like this recipe? Rate and comment below!

Chipotle Sweet Potato Enchiladas |

FTC: **This blog has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena #CollectiveBias

Like these vegan chipotle sweet potato enchiladas? Leave a comment below and tell me your favorite way to prepare enchiladas.

About Jenne

I’m a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy-to-make vegan recipes.

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  1. This recipe is scrumptious!! I’ve made it several times and it’s a huge crowd pleaser. I absolutely adore and crave the sauce. The last time I made the recipe, I doubled the sauce just so I could have leftovers to use in other recipes. Make this asap.

  2. today is my day 3 of being vegan. I made this tonight and I must say it was very good and very spicy (I love spicy)

    1. Hi Rae! Sure, you could just skip it altogether. Or sub with another whole grain like bulgar.

  3. They look amazing! I loved your video. I really like your approach to vegan cooking. I’m all about comfort food. And I like that you have some easier recipes (I am seriously lazy). I found your blog through Lighter. I’ll be following you there as well!