Sometimes, even when you are on a really good diet you need an enchilada night! Try this vegan and gluten-free option to stay on track with your diet and get all that delicious flavor!


  • 2 teaspoons olive oil
  • 1/2 yellow onion, diced
  • 1 small red pepper, diced
  • 1 small green pepper, diced
  • 1 medium sized sweet potato, peeled and spiralized
  • 1 cup corn kernels fresh or frozen.
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon salt
  • 1 small can enchilada sauce, about 2 cups
  • 2 cups cooked rice or quinoa (optional)
  • Favorite toppings: Diced avocado, tomato, cilantro, salsa, hot sauce


  1. Heat a large pan over medium heat and add the olive oil and onion.  Sauté onion for 2 minutes and then add the peppers and sweet potato.  Cook vegetables until tender, 7-10 minutes.
  2. Next, add the black beans, corn, and all the spices.  Stir and let cook for 2 minutes.
  3. Pour enchilada sauce in, mix until combined and then cook until everything is heated through about 5 minutes.
  4. Serve over rice – or quinoa-, if desired, and top with your favorite toppings.

We love this adaptation from