Vegan enchiladas

Name: Vegan enchiladas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3
Ingredients: 1 red onion, finely chopped; 2 tbsp olive oil, plus extra for brushing; 1 garlic clove, crushed; 1 jalapeno chilli, finely chopped; 10 g Bart smokey chipotle spice rub; 400 g sweet potato, diced; 2 400g cans chopped tomatoes; 28 g coriander, stalks and leaves separated and finely chopped; 400 g can black beans, drained and rinsed; 2 salad onions, finely sliced; 115 g baby spinach; 6 seeded or wholemeal tortilla wraps

If you're a fan of Mexican food, then this vegan alternative is just what you need. Packed full of smokey chipotle flavours and vegetable goodness, you don't want to miss this!

2.5 out of 5 stars(2) Rate this recipe

Vegan

Serves3
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

Ingredients

1 red onion, finely chopped
2 tbsp olive oil, plus extra for brushing
1 garlic clove, crushed
1 jalapeno chilli, finely chopped
10g Bart smokey chipotle spice rub
400g sweet potato, diced
2 400g cans chopped tomatoes
28g coriander, stalks and leaves separated and finely chopped
400g can black beans, drained and rinsed
2 salad onions, finely sliced
115g baby spinach
6 seeded or wholemeal tortilla wraps

Method

In a large pan, fry half the onion in 1 tbsp oil for 3 minutes until soft. Add the garlic and jalapeno; cook for 2 minutes. Add the spice rub and sweet potato, tossing to coat. Tip in 200g tomatoes and 3 tbsp water; cover. Cook for 15-20 minutes, until the sweet potato is soft.
Meanwhile, sauté the remaining onion in 1 tbsp oil until soft. Add the coriander stalks, remaining 600g tomatoes and 200ml water. Cook over a medium heat until reduced by half, about 20 minutes.
Preheat the oven to 200 ̊C, gas mark 6. Stir the beans, salad onion, spinach and coriander leaves into the potato mixture until the spinach has wilted; season. Trim 3cm from the top and bottom of each tortilla; divide the mixture between them and roll up tightly.
Spoon a quarter of the sauce into an ovenproof dish. Lay the tortillas on top, seam-side down. Brush with oil; bake for 15 minutes. Serve with the remaining sauce (reheated if necessary) and guacamole, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy	2,298kJ/ 545kcals
Fat	14.5g
Saturated Fat	3.8g
Carbohydrates	85.6g
Sugars	18g
Fibre	13.5g
Protein	17.1g
Salt	1.8g

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Vegan enchiladas

Ingredients

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Overall rating (2.5/5)