Last Updated on October 19, 2025 by Christin Gillespie

This Vegan Black Bean & Sweet Potato Enchilada Soup with Cashew Queso is a healthy one-pot recipe to create on a chilly evening. It’s packed with plant-based protein, hearty veggies, bold enchilada sauce, and a dairy-free cashew queso. The perfect vegan comfort food recipe to warm up any evening!

Enchiladas are without a doubt one of my favorite vegan comfort food recipes to make healthy. However, they are a bit more time consuming, so I decided to make a soup version.

This one-pot vegan enchilada soup is a great change up, as it’s super easy to make, while still full of those classic flavors from the typical casserole. The base includes black beans, a variety of veggies, and your favorite enchilada sauce, but what makes this soup super creamy is the dairy-free cashew queso. It just requires a few pantry-staple ingredients to take this recipe up a notch.

So, if you’re craving enchiladas, but not the rolling & folding, then this healthy vegan soup recipe has your name written all over it!

The Vegan Enchilada Soup Recipe You Need

• Quick & Easy: This healthy vegan soup recipe comes together in about 30 minutes & is totally customizable.
• The Perfect Cozy Meal: A super hearty, filling, & creamy recipe that everyone will love during the colder months. 
• Great for Meal Prep: This Vegan Black Bean & Sweet Potato Enchilada Soup with Cashew Queso well in the fridge, making it a healthy recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic Yellow Onion: Truly a staple to any soup. You can use whatever you’ve got though!
• Organic Jalapeños: If you like all things spicy, feel free to add more, but if you can’t handle the heat, swap with an organic green bell pepper.
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Spices: Ground cumin, smoked paprika, sea salt, & black pepper, are the spices used.
• Organic Black Beans: The beans are the staple for this healthy vegan soup recipe. Plus, they’re full of healthy fats & plant-based protein.
• Organic Sweet Potato: The sweet potato can be peeled or cooked with the skin on. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before chopping. Oh & I used garnet sweet potato in case you’re curious.
• Organic Red Enchilada Sauce: Duh?! It wouldn’t be enchiladas without it. I used red, but you can certainly use green. My current favorite brand is Siete Foods.
• Organic Low-Sodium Vegetable Broth: Any broth truly works & even spring water, if you’re in a pinch!
• Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures. If you don’t have avocado oil, just add a splash of spring water or vegetable broth while cooking the vegetables.
• Organic Cashew Queso: My homemade and vegan cashew chipotle queso is essential to make this soup extra creamy + cheesy.
• Organic Toppings: To complete the soup, I love topping it off with avocado & fresh cilantro. 

How To Make

1. Sauté Onion & Garlic. In a large pot, warm the avocado oil on medium-high heat. Add the chopped veggies & minced garlic. Cook for 4 – 5 minutes. 
2. Stir in the Spices. Add in the spices & sauté for 1 minute, or until fragrant. If the pot is drying out, add a splash of spring water, as needed.
3. Add. Stir in the sweet potatoes, beans, enchilada sauce, & low-sodium vegetable broth or spring water. Bring to a light boil, string everything together. 
4. Cook. Reduce the heat to medium-low & let cook for 20 – 26 minutes, uncovered, stirring every so often.
5. Cashew Queso. In a high-speed blender, add the queso ingredients. Blend until smooth & creamy. 
6. Combine. Once the 10 minute mark has hit, stir in the queso for 2 minutes, until well combined.
7. Blend. For extra-thick soup, pulse with an immersion blender in the pot a couple times. You can also remove a few scoops of soup, and add it to a high-speed blender. Blend until smooth then pour back into the pot and mix together. 
8. Serve. Ladle into bowls. Top with chilled avocado & fresh cilantro, if desired. Enjoy!

Tips for Making this Vegan Enchilada Soup Perfectly

• Organic Beans: I used organic black beans. However, I think pinto beans, red kidney beans, or a combination, would work as a substitute.
• Spice: If you can’t handle the heat, swap the jalapeño for a green bell pepper.
• Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the cashew queso is creamy + smooth.
• Organic Toppings: Don’t forget them! Top with your favorites. I love chilled avocado & fresh cilantro!
• Blending the Soup: Although this step is completely optional, I highly recommend it. Blending about a third of the soup takes it to the next level. It creates the perfect amount of thickness & heartiness!  

Storing & Reheating

As mentioned above, this Vegan Black Bean & Sweet Potato Enchilada Soup with Cashew Queso is the perfect recipe for healthy leftovers & meal prep! 

Fridge Storage. Transfer soup to an air-tight glass container & refrigerate for 4 days. 

Reheating. To reheat, transfer the soup to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.

More Healthy Vegan Enchilada Recipes You’ll Love

• Vegan Black Bean & Butternut Squash Enchilada Bake
• Vegan Pinto Bean Enchilada Soup with Cashew Queso
• Vegan White Bean Enchilada Soup
• Vegan Pumpkin Black Bean Enchilada Bake
• Vegan Black Bean & Cauliflower Rice Enchilada Soup with Cashew Queso
• Vegan Jackfruit & Black Bean Enchilada Bake
• Vegan Green Enchilada Rice
• Vegan Black Bean Sweet Potato Enchilada Bake

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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