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Vegan enchiladas
- Serves3
- CourseMain meal
- Prepare15 mins
- Cook35 mins
- Total time50 mins
- 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