Baking Tray Filled with Enchiladas, Hot Sauce, Coriander and Fresh Lime

Vegan enchiladas

Name: Vegan enchiladas
Total time: 1 h 10 min
Yield: Serves 4
Ingredients: 1 tbsp vegetable oil; 1 red onion sliced; 3 red peppers sliced; 3 sweet potatoes peeled and cut into 2cm cubes; 200g sweetcorn frozen or tinned; 400g tin black beans drained and rinsed; 300ml vegetable stock; 500ml passata; 1-2 tsp chipotle paste; 8 tortilla wraps; 2 tsp ground cumin; 1-2 tsp chilli powder or cayenne; 2 tsp garlic granules; 2 tsp dried oregano; 2 tsp smoked paprika; dairy-free yogurt or crème fraîche; 1 avocado sliced; a small bunch coriander chopped; sliced red chillies; 1 lime cut into wedges; hot sauce (optional)

Anna Glover

Published: December 20, 2021 at 11:25 AM

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Serves 4

Easy

Total time: 1 hr and 10 mins

A star rating of 5 out of 5.3 ratingsRate

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These sweet potato, corn and black bean enchiladas are less heavy than their cheese-laden counterpart but just as easy and delicious. Serve in the centre of the table and let everyone tuck in

Vegan

Skip to ingredients

Alternatives

Complete the dish

Make these vegan enchiladas, then check out our vegan tacos, vegan burritos, vegan fajita bowl and more vegetarian Mexican recipes. For another comforting plant-based meal, try our vegan pasta bake.

Ingredients

Nutrition

1 tbsp vegetable oil
1 red onion

sliced
3 red peppers

sliced
3 sweet potatoes

peeled and cut into 2cm cubes
200g sweetcorn

frozen or tinned
400g tin black beans

drained and rinsed
300ml vegetable stock
500ml passata
1-2 tsp chipotle paste
8 tortilla wraps

SPICE MIXTURE

2 tsp ground cumin
1-2 tsp chilli powder or cayenne
2 tsp garlic granules
2 tsp dried oregano
2 tsp smoked paprika

TO SERVE

dairy-free yogurt or crème fraîche
1 avocado

sliced
a small bunch coriander

chopped
sliced red chillies
1 lime

cut into wedges
hot sauce

(optional)

Nutrition: per serving

kcal568
fat9.7g
saturates2.5g
carbs92.8g
sugars26.5g
fibre18.2g
protein18.3g
salt2.9g

Method

step 1

Heat the oil in a frying pan over a medium heat and fry the onion and peppers for 10 minutes until tender. Add the sweet potatoes, sweetcorn, beans and stock. Simmer for 15 minutes until the stock has mostly evaporated and the potatoes are tender.
step 2

For the spice mixture, combine the dry spices in a small bowl with 1 tsp each of salt and black pepper. Sprinkle half over the veg mixture and cook for 1 minute, then remove from the heat.
step 3

Simmer the passata with the remaining spice mixture and chipotle in a small pan over a low heat for 6-8 minutes or until saucy.
step 4

Heat the oven to 200C/fan 180C/gas 6. Divide the veg filling between the wraps and roll up into fat cigars. Spoon some of the sauce into the base of a lasagne dish. Arrange the enchiladas into the dish in a single layer, pushing them against one another in a neat line, then pour over the remaining sauce. Bake for 20 minutes until bubbling and the tortillas are golden. Spoon over the yogurt and scatter with the avocado and coriander. Serve with lime wedges to squeeze over, and hot sauce, if you like.

Try more easy vegan meal ideas

Authors

Anna Glover profile

Anna GloverSenior food editor

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A star rating of 5 out of 5.3 ratings

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