StudentEats

Sweet Potato and Bean Vegan Enchiladas Recipe

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Sweet Potato and Bean Vegan Enchiladas Recipe - 1

These bean & sweet potato enchiladas make for an easy vegan/vegetarian recipe.

The recipe is fully vegan by default other than the grated cheese, which can trivially be omitted or swapped for a vegan option.

Meanwhile you can easily make changes or substitutes to the ingredients below depending on what you have to hand.

This simple dinner will take a little over half an hour and make for the four servings.

Ingredients

To make 4 servings

  • 2 sweet potatoes, peeled and dicedAround 300-400g
  • 2 peppers, deseeded and dicedAny colour. Could swap for courgette
  • 1 red onion, peeled and chopped
  • 2 tablespoons cajun, fajita or taco seasoningWhatever you have or prefer. Or season to taste with chilli powder, garlic powder, cumin and paprika
  • 2 tablespoons olive oil
  • 1 carton of passata (around 500g)Or 1 tin of chopped/whole tomatoes
  • 1 tin kidney beans, drainedOr other tin of beans, drained
  • 1/2 to 1 red chilli, deseeded and chopped (optional)More or less to taste
  • 1 clove garlic, chopped
  • 4 tortilla wraps
  • (Vegan) Grated Cheese (Optional)

How to make sweet potato and bean vegan enchiladas:

  1. Peel and dice the potatoes, de-seed and dice the peppers and peel and dice the red onion.
  2. Add the vegetables to a baking tray, drizzle with olive oil and sprinkle over 1 tablespoon of the seasoning. Toss to coat.
  3. Bake at 220 degrees / 200 degrees for 20 minutes.
  4. In the meantime, add a drizzle of oil to a saucepan or large frying pan over a medium heat.
  5. Add the chilli and garlic and fry for 3 minutes, stirring.
  6. Add the remaining seasoning and stir for another 30 seconds.
  7. Add in the passata or tinned tomatoes. If using tinned tomatoes, break up the tomatoes with the back of a spoon or fork.
  8. Stir everything together well and allow to gently simmer for 10 minutes. Add the kidney beans for the final 3 minutes.
  9. Pour half the sauce over the vegetables and mix to coat.
  10. Divide the tomato, bean and vegetable mix between the four tortillas. Wrap up and place in a baking dish.
  11. Pour over the remaining tomato sauce and optionally top with a sprinkling of vegan cheese.
  12. Bake in the oven further 15 minutes at 220 degrees / 200 degrees.
  13. Optionally garnish with some fresh coriander and serve with a side salad.