10 Delicious and Healthy Vegan Dinner Recipes

Introduction

The rise of veganism

The term “veganism on the rise” describes the rising acceptance of a way of life and a diet that excludes all animal products, such as meat, dairy, eggs, and honey. Ethical, environmental, and health considerations are frequently what lead people to become vegans. Over 79 million vegans are thought to exist today, and that figure is increasing quickly. Growing knowledge of the damaging effects of animal agriculture on the environment, worries about animal welfare, and the advantages of a plant-based diet have all contributed to this trend. As a result, demand for vegan goods such as food, apparel, and personal care products has increased.

Benefits of a vegan diet

Numerous health advantages of a vegan diet have been demonstrated, including a lower risk of heart disease, diabetes, and several malignancies. This is due to the fact that a diet high in plant-based foods tends to be lower in saturated fat and cholesterol and higher in fibre, antioxidants, and phytochemicals. Additionally, vegans have a lesser tendency to have high blood pressure and a BMI, as well as a lower chance of developing chronic illnesses. As it lessens animal suffering and the damaging effects of animal agriculture on the environment, veganism also has moral and ethical advantages. Vegans assist to preserve biodiversity, lower their carbon footprint, and save water by abstaining from animal products.

Nutritional Considerations

Protein sources for vegans

Several plant-based foods, such as legumes (including beans, lentils, and chickpeas), tofu, tempeh, seitan, nuts, seeds, and whole grains (such quinoa and amaranth), can provide protein for vegans. These foods are a good source of protein and are simple to include in a vegan diet. In addition to being complete proteins, some vegan protein sources also provide all nine essential amino acids, which the body is unable to synthesise on its own. These consist of hemp seeds, quinoa, buckwheat, and soybeans. Vegans must make sure they are getting adequate protein, but it’s also crucial to realise that most people—including vegans—tend to consume more protein than they truly require. Vegans’ needs for protein can be readily satisfied by a diversified, balanced diet that incorporates a number of plant-based protein sources.

Vitamin and mineral sources for vegans

Vegans who follow a carefully thought-out plant-based diet can get all the vitamins and minerals they require. Vitamin B12, calcium, iron, and omega-3 fatty acids are a few essential elements that may be more challenging to consume on a vegan diet.

Animal food normally include vitamin B12, however fortified plant-based milks, nutritional yeast, and pills can also provide this vitamin. Leafy green vegetables like kale and collard greens, fortified plant-based milks, and calcium-set tofu are all sources of calcium. Beans, lentils, tofu, and fortified cereals are all sources of iron. Consuming foods high in vitamin C, such as citrus fruits or bell peppers, along with foods containing iron can help vegans absorb more iron.

The omega-3 fatty acids EPA and DHA, which are generally found in fish, can also be found in supplements made from algae. Chia seeds, flaxseeds, hemp seeds, and walnuts all contain ALA, another kind of omega-3.

To maintain their health and wellbeing, vegans must make sure they are obtaining enough of these nutrients, either through food sources or supplements.

Balanced vegan meal planning

Making sure that a vegan dinner includes a range of vitamins, minerals, and food groups is crucial when creating a healthy vegan meal. Foods from each of the following food groups can be used to accomplish this :

1. Protein: Include a protein-rich food at every meal, such as nuts, seeds, tofu, seitan, or legumes.

2. Whole grains: To get complex carbohydrates and fibre, choose whole grains like quinoa, brown rice, or whole grain bread.

3. Vegetables: Incorporate a variety of colorful vegetables in each meal for vitamins, minerals, and antioxidants.

4. Fruits: Add a serving of fruit to each meal for additional vitamins, minerals, and fiber.

5. Healthy fats: Include sources of healthy fats in moderation to support overall health, such as avocados, nuts, seeds, and olive oil.

6. Fortified foods: Consider adding fortified plant-based milks, nutritional yeast, or other fortified foods to your diet to make sure you’re getting enough vitamins and minerals.

A tofu and vegetable wrap on a whole grain tortilla, a lentil and vegetable stir-fry with brown rice, or a quinoa and black bean salad with avocado and mixed greens are all examples of healthy vegan meals.

It is significant to remember that depending on their age, sex, and degree of exercise, people have different nutritional needs. A Licenced Dietician can assist in ensuring that a vegan diet satisfies certain nutrient requirements.

Recipe 1: Spicy Black Bean Tacos

Ingredients

Here are the ingredients you will need to make Spicy Black Bean Tacos :

1 can of black beans, drained and rinsed
1 red bell pepper, diced
1 jalapeno pepper, seeded and minced
1/2 red onion, diced
2 cloves of garlic, minced
1 tablespoon of olive oil
1 teaspoon of ground cumin
1/2 teaspoon of chili powder
1/4 teaspoon of cayenne pepper
Salt and black pepper to taste
Corn tortillas
Optional toppings: avocado, diced tomatoes, cilantro, hot sauce, lime wedges

These ingredients should make about 4-6 servings of Spicy Black Bean Tacos.

Directions

Here are the directions to make Spicy Black Bean Tacos :

1. Olive oil, red bell pepper, jalapeño pepper, and red onion should all be added to a sizable skillet over medium heat. Cook the vegetables for 5-7 minutes, or until they begin to soften.

2. Add the minced garlic and cook for an additional 30 seconds, until fragrant.

3. Add the cumin, chilli powder, cayenne pepper, salt, and black pepper to the skillet along with the rinsed and drained black beans. Cook for two to three minutes, stirring occasionally, until thoroughly cooked.

4. Warm the corn tortillas in a separate skillet or in the microwave.

5. The black bean mixture should be spooned onto each tortilla before any desired toppings, such as avocado, sliced tomatoes, cilantro, spicy sauce, and a squeeze of lime juice, are added.

6. Serve and enjoy!

A quick and simple vegan meal that can be tailored to your taste preferences are these Spicy Black Bean Tacos.

Nutritional Information

Here is the nutritional information for Spicy Black Bean Tacos per serving (assuming 6 servings):

Calories: 192
Fat: 4g
Saturated Fat: 1g
Sodium: 154mg
Carbohydrates: 32g
Fiber: 9g
Sugar: 3g
Protein: 9g

This recipe is a good source of fiber, protein, and several essential vitamins and minerals. The nutritional information may vary slightly depending on the specific brands and amounts of ingredients used.

Recipe 2: Creamy Vegan Alfredo Pasta

Ingredients

Here are the ingredients you will need to make Creamy Vegan Alfredo Pasta:

8 ounces of fettuccine pasta (or your favorite pasta)
1 tablespoon of olive oil
4 cloves of garlic, minced
1/4 cup of raw cashews, soaked in water for at least 2 hours (or overnight)
1 cup of unsweetened plant-based milk (such as almond, soy, or cashew milk)
1/4 cup of nutritional yeast
1 tablespoon of lemon juice
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
Salt and black pepper to taste
Optional toppings: chopped parsley, red pepper flakes, vegan parmesan cheese

These ingredients should make about 4 servings of Creamy Vegan Alfredo Pasta.

Directions

Here are the directions to make Creamy Vegan Alfredo Pasta:

1. Cook the pasta according to the instructions on the package. Once cooked, drain the pasta and set it aside.

2. In a large skillet over medium heat, add the olive oil and minced garlic. Cook for 2-3 minutes, until the garlic is fragrant.

3. The soaked cashews should be drained and rinsed before being combined with the plant-based milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and black pepper in a food processor or blender. Blend till creamy and smooth.

4. Add the cashew sauce to the skillet with the garlic, and stir to combine. Cook for 3-5 minutes, until the sauce has thickened slightly.

5. Add the cooked pasta to the skillet, and toss it with the sauce until it is well-coated.

6. Serve the Creamy Vegan Alfredo Pasta with any desired toppings, such as chopped parsley, red pepper flakes, or vegan parmesan cheese.

Enjoy your delicious and creamy vegan pasta dish!

Nutritional Information

Here is the nutritional information for Creamy Vegan Alfredo Pasta per serving (assuming 4 servings):

Calories: 389
Fat: 13g
Saturated Fat: 2g
Sodium: 219mg
Carbohydrates: 56g
Fiber: 4g
Sugar: 3g
Protein: 13g

Recipe 3: Cauliflower Steak with Chimichurri Sauce

Ingredients

Here are the ingredients you will need to make Cauliflower Steak with Chimichurri Sauce:

1 large head of cauliflower
2 tablespoons of olive oil
1/2 teaspoon of smoked paprika
Salt and black pepper to taste
For the chimichurri sauce:
- 1/2 cup of fresh parsley leaves, finely chopped
- 1/4 cup of fresh cilantro leaves, finely chopped
- 2 tablespoons of fresh oregano leaves, finely chopped
- 2 cloves of garlic, minced
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- Salt and black pepper to taste

These ingredients should make about 2-4 servings of Cauliflower Steak with Chimichurri Sauce, depending on the size of the cauliflower head and how thickly you slice the cauliflower steaks.

Directions

Here are the directions to make Cauliflower Steak with Chimichurri Sauce:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Remove the leaves and stem from the cauliflower, and slice it into 1/2 inch (1.3 cm) thick steaks. You should be able to get 2-4 steaks from a large head of cauliflower.

3. In a small bowl, mix together the olive oil, smoked paprika, salt, and black pepper. Brush this mixture onto both sides of the cauliflower steaks.

4. Place the cauliflower steaks onto the prepared baking sheet, and roast them in the oven for 20-25 minutes, until they are tender and golden brown.

5. Make the chimichurri sauce while the cauliflower is roasting. Combine the parsley, cilantro, oregano, minced garlic, olive oil, red wine vinegar, salt, and black pepper in a small bowl.

6. Once the cauliflower is done, remove it from the oven and transfer the steaks to a serving platter. Spoon the chimichurri sauce over the top of the cauliflower steaks, and serve immediately.

Enjoy your delicious and healthy Cauliflower Steak with Chimichurri Sauce!

Nutritional Information

Here is the nutritional information for Cauliflower Steak with Chimichurri Sauce per serving (assuming 4 servings):

Calories: 157
Fat: 14g
Saturated Fat: 2g
Sodium: 135mg
Carbohydrates: 7g
Fiber: 3g
Sugar: 2g
Protein: 2g

This recipe is a low-calorie and low-carb option that is high in healthy fats and fiber. It is also vegan and gluten-free. The nutritional information may vary slightly depending on the specific brands and amounts of ingredients used.

Recipe 4: Vegan Stuffed Bell Peppers

Ingredients

Here are the ingredients you will need to make Vegan Stuffed Bell Peppers:

4 large bell peppers (any color)
1 tablespoon of olive oil
1 small onion, chopped
2 cloves of garlic, minced
1 cup of cooked brown rice
1 cup of canned black beans, drained and rinsed
1/2 cup of frozen corn, thawed
1/2 teaspoon of chili powder
1/2 teaspoon of ground cumin
Salt and black pepper to taste
1/2 cup of vegan shredded cheese (optional)

These ingredients should make about 4 servings of Vegan Stuffed Bell Peppers.

Directions

Here are the directions to make Vegan Stuffed Bell Peppers:

1. Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper.

2. Cut off the tops of the bell peppers and remove the seeds and membranes from inside. Rinse the peppers with cold water and set them aside.

3. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and minced garlic, and sauté them for 3-4 minutes, until they are soft and fragrant.

4. Add the cooked brown rice, black beans, thawed corn, chili powder, cumin, salt, and black pepper to the skillet. Stir well to combine and cook for another 2-3 minutes, until everything is heated through.

5. Stuff the bell peppers with the rice and bean mixture, packing it down gently with a spoon. Top each pepper with a sprinkle of vegan shredded cheese, if desired.

6. Place the stuffed bell peppers into the prepared baking dish and bake them in the oven for 25-30 minutes, until the peppers are tender and the cheese is melted and golden brown.

7. Remove the stuffed bell peppers from the oven and let them cool for a few minutes before serving.

Nutritional Information

Here is the nutritional information for Vegan Stuffed Bell Peppers per serving (assuming 4 servings and not including optional vegan shredded cheese):

Calories: 231
Fat: 4g
Saturated Fat: 1g
Sodium: 292mg
Carbohydrates: 42g
Fiber: 10g
Sugar: 9g
Protein: 9g

This recipe is a great source of protein, fiber, and complex carbohydrates. It is also low in fat and sodium. Adding vegan shredded cheese will increase the calorie and fat content. The nutritional information may vary slightly depending on the specific brands and amounts of ingredients used.

Recipe 5: Vegan Shepherd’s Pie

Ingredients

Here are the ingredients you will need to make Vegan Shepherd’s Pie:

For the filling:

1 tablespoon of olive oil
1 medium onion, chopped
2 cloves of garlic, minced
2 medium carrots, peeled and chopped
2 celery stalks, chopped
1 cup of frozen peas
1 cup of frozen corn
1 can of lentils, drained and rinsed
1 can of crushed tomatoes
1 tablespoon of tomato paste
2 tablespoons of soy sauce
1 tablespoon of dried thyme
Salt and black pepper to taste

For the mashed potato topping:

4-5 large potatoes, peeled and chopped
1/4 cup of unsweetened plant-based milk
2 tablespoons of vegan butter
Salt and black pepper to taste

These ingredients should make about 6 servings of Vegan Shepherd’s Pie.

Directions

Here are the directions to make Vegan Shepherd’s Pie:

For the filling:

1. Preheat your oven to 375°F (190°C).

2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté them until they are soft and fragrant.

3. Add the chopped carrots and celery to the skillet, and continue to cook for another 5-7 minutes, until the vegetables are tender.

4. Add the frozen peas, corn, lentils, crushed tomatoes, tomato paste, soy sauce, dried thyme, salt, and black pepper to the skillet. Stir everything together and cook for another 5-10 minutes, until the mixture is heated through and the flavors have melded together.

5. Transfer the filling mixture to a 9×13 inch baking dish and spread it out evenly.

For the mashed potato topping:

1. While the filling is cooking, place the chopped potatoes in a large pot and cover them with cold water. Bring the water to a boil over high heat and then reduce the heat to medium-low. Simmer the potatoes for 15-20 minutes, until they are tender when pierced with a fork.

2. Drain the potatoes and return them to the pot. Add the plant-based milk, vegan butter, salt, and black pepper to the pot, and mash everything together until the potatoes are smooth and creamy.

3. Spoon the mashed potatoes over the filling in the baking dish, spreading them out evenly to cover the entire surface.

4. Bake the Shepherd’s Pie in the oven for 25-30 minutes, until the mashed potatoes are golden brown and the filling is bubbling.

5. Remove the Shepherd’s Pie from the oven and let it cool for a few minutes before serving.

Enjoy your delicious and hearty Vegan Shepherd’s Pie!

Nutritional Information

Here is the nutritional information for a serving of Vegan Shepherd’s Pie, based on a recipe that yields six servings:

Calories: 307
Total Fat: 5.5g
Saturated Fat: 1.2g
Cholesterol: 0mg
Sodium: 535mg
Total Carbohydrates: 56g
Dietary Fiber: 13g
Sugars: 11g
Protein: 12g

This recipe is high in dietary fiber, vitamins, and minerals, and is a great source of plant-based protein. It is also relatively low in calories and fat, making it a healthy and satisfying meal option.

Recipe 6: Vegan Chickpea Curry

Ingredients

Here are the ingredients you will need to make Vegan Chickpea Curry:

2 tablespoons of olive oil
1 onion, diced
3 cloves of garlic, minced
1 tablespoon of fresh ginger, grated
1 tablespoon of curry powder
1 teaspoon of ground cumin
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground coriander
1/2 teaspoon of smoked paprika
1/4 teaspoon of cayenne pepper (optional)
1 can (14.5 oz) of diced tomatoes
1 can (15 oz) of chickpeas, drained and rinsed
1 can (14 oz) of coconut milk
1/2 teaspoon of salt
Fresh cilantro, chopped (for garnish)

These ingredients will make about 4-6 servings of Vegan Chickpea Curry.

Directions

Here are the step-by-step directions for making Vegan Chickpea Curry:

1. In a large pot or Dutch oven, heat the olive oil over medium heat.

2. Add the diced onion and sauté until translucent, about 5 minutes.

3. Add the minced garlic and grated ginger, and cook for 1-2 minutes until fragrant.

4. Add the curry powder, cumin, cinnamon, coriander, smoked paprika, and cayenne pepper (if using), and stir to combine.

5. Add the diced tomatoes and their juices, chickpeas, coconut milk, and salt, and stir to combine.

6. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, stirring occasionally.

7. Serve the curry hot, garnished with fresh cilantro.

Enjoy your delicious and nutritious Vegan Chickpea Curry!

Nutritional Information

Here is the nutritional information for a serving of Vegan Chickpea Curry, based on a recipe that yields four servings:

Calories: 397
Total Fat: 27g
Saturated Fat: 15g
Cholesterol: 0mg
Sodium: 514mg
Total Carbohydrates: 32g
Dietary Fiber: 8g
Sugars: 9g
Protein: 9g

This recipe is high in dietary fiber, vitamins, and minerals, and is a good source of plant-based protein. It is also relatively high in fat and calories due to the use of coconut milk, so it should be enjoyed in moderation as part of a balanced diet.

Recipe 7: Vegan Lentil Bolognese

Ingredients

Here are the ingredients you will need to make Vegan Lentil Bolognese:

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
1 red bell pepper, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes (optional)
1 cup dried green or brown lentils, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 tablespoon tomato paste
1 cup vegetable broth
Salt and black pepper, to taste
Cooked pasta, for serving
Fresh basil or parsley, chopped, for garnish (optional)

Directions

Here are the directions to make Vegan Lentil Bolognese:

1.Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.

2. Add the carrots, celery, and bell pepper, and continue to sauté until the vegetables are tender, about 10 minutes.

3. Add the dried basil, oregano, thyme, and red pepper flakes (if using) to the saucepan, and stir to combine.

4. Add the lentils, crushed tomatoes, tomato paste, and vegetable broth to the saucepan, and stir to combine.

5. Bring the mixture to a simmer, then reduce the heat to low and cover the saucepan with a lid. Let the mixture simmer for about 30 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.

6. Season the bolognese with salt and black pepper to taste.

7. Serve the bolognese over cooked pasta, and garnish with chopped fresh basil or parsley, if desired.

Enjoy your delicious and hearty vegan lentil bolognese!

Nutritional Information

Here is the approximate nutritional information for Vegan Lentil Bolognese per serving (not including pasta):

Calories: 168
Fat: 3g
Saturated Fat: 0g
Cholesterol: 0mg
Carbohydrates: 30g
Fiber: 11g
Sugar: 11g
Protein: 9g
Sodium: 347mg

Please note that these values are approximate and may vary depending on specific ingredients and serving size. Additionally, including pasta in the meal will change the nutritional information.

Recipe 8: Vegan Portobello Mushroom Burger

Ingredients

Here are the ingredients you will need to make Vegan Portobello Mushroom Burgers:

4 large portobello mushroom caps
4 vegan burger buns
4 large lettuce leaves
4 slices of tomato
1 red onion, sliced
1 avocado, sliced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

Optional toppings:

Vegan mayo
Mustard
Ketchup
Pickles

Note: You can also add any other toppings you like such as vegan cheese, sautéed onions, or mushrooms.

Directions

Here are the steps to make Vegan Portobello Mushroom Burgers:

1. Clean the portobello mushroom caps with a damp paper towel and remove the stems.

2. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried thyme, salt, and black pepper.

3. Brush the mushroom caps with the marinade on both sides and let them sit for at least 10 minutes to absorb the flavors.

4. Preheat a grill or grill pan to medium-high heat.

5. Place the mushroom caps on the grill or pan, gill side down, and grill for 5-7 minutes on each side until tender and slightly charred.

6. Toast the burger buns if desired.

7. Assemble the burgers by placing a lettuce leaf, tomato slice, red onion slice, and avocado slice on the bottom bun.

8. Add the grilled portobello mushroom on top and any additional toppings of your choice.

Serve the burgers immediately and enjoy!

Note: If you don’t have a grill or grill pan, you can also bake the mushroom caps in the oven at 375°F (190°C) for 15-20 minutes until tender.

Nutritional Information

Here’s the nutritional information for Vegan Portobello Mushroom Burgers (per serving):

Calories: 354
Saturated Fat: 3g
Carbohydrates: 39g
Fiber: 9g
Sugar: 8g
Protein: 11g

Note: Nutritional information may vary based on the specific ingredients and amounts used in the recipe.

Recipe 9: Vegan BBQ Jackfruit Sandwich

Ingredients

Here are the ingredients for Vegan BBQ Jackfruit Sandwich:

For the Jackfruit:

2 cans of young jackfruit in water or brine (20 oz or 565 g total)
1 tbsp olive oil
1 small onion, diced
2 cloves of garlic, minced
1/2 cup (120 ml) vegetable broth
1/2 cup (120 ml) BBQ sauce
1 tsp smoked paprika
1/2 tsp cumin
1/4 tsp black pepper
Salt, to taste

For the Sandwich:

4 burger buns or rolls
Vegan coleslaw, optional
Pickles, optional
Vegan cheese, optional
Red onion, sliced, optional

Directions

Here are the directions for Vegan BBQ Jackfruit Sandwich:

1. Drain and rinse the jackfruit in a colander. Use your hands or a fork to shred it into smaller pieces, removing any hard core or seeds.

2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

3. Add the minced garlic and cook for another minute, stirring frequently.

4. Add the shredded Jackfruit to the skillet and stir to combine with the onion and garlic.

5. Add the vegetable broth, BBQ sauce, smoked paprika, cumin, black pepper, and salt to the skillet. Stir well to combine.

6. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet with a lid. Cook for 15-20 minutes, stirring occasionally, until the jackfruit is tender and the sauce has thickened.

7. Toast the burger buns or rolls and assemble the sandwiches with the jackfruit mixture, vegan coleslaw, pickles, vegan cheese, and red onion slices, if desired.

Serve hot and enjoy!

Note: Feel free to adjust the amount of BBQ sauce and spices to your taste preferences.

Nutritional Information

Here is the nutritional information for Vegan BBQ Jackfruit Sandwich:

Calories: 381
Total Fat: 12.4g
Saturated Fat: 2.2g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 944mg
Total Carbohydrates: 60.1g
Dietary Fiber: 11.3g
Sugars: 18.3g
Protein: 9.9g

This information is based on a single sandwich that contained slices of red onion, jackfruit combination, vegan coleslaw, pickles, and vegan cheese on a whole wheat hamburger bread. Depending on the specific ingredients used, actual values may differ.

Recipe 10: Vegan Sweet Potato and Black Bean Enchiladas

Ingredients

Here are the ingredients for Vegan Sweet Potato and Black Bean Enchiladas:

8-10 corn tortillas
2 medium sweet potatoes, peeled and chopped into small cubes
1 can of black beans, drained and rinsed
1 red onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
Salt and pepper, to taste
2 cups enchilada sauce
1 cup vegan shredded cheese
Fresh cilantro, for garnish

Directions

Here are the directions for Vegan Sweet Potato and Black Bean Enchiladas:

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, heat the olive oil over medium-high heat.

3. Add the onion and bell pepper to the skillet and sauté for 5-7 minutes or until the vegetables are tender.

4. Add the garlic, cumin, chili powder, smoked paprika, salt, and black pepper to the skillet and sauté for another minute.

5. Add the chopped sweet potatoes to the skillet and stir to combine with the vegetables and spices. Cook for 10-12 minutes or until the sweet potatoes are tender.

6. Add the drained and rinsed black beans to the skillet and stir to combine. Cook for 2-3 minutes or until the beans are heated through.

7. Spread a small amount of enchilada sauce on the bottom of a 9×13 inch baking dish.

8. Warm the corn tortillas in the microwave for 30 seconds or in a skillet on the stove until they are pliable.

9. Spoon the sweet potato and black bean mixture onto each tortilla, roll it up tightly, and place it seam side down in the baking dish.

10. Pour the remaining enchilada sauce over the top of the rolled-up tortillas.

11. Sprinkle the vegan shredded cheese over the top of the enchiladas.

12. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes or until the cheese is melted and the enchiladas are heated through.

13. Garnish with fresh cilantro before serving.

Enjoy your delicious Vegan Sweet Potato and Black Bean Enchiladas!