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Vegan Enchiladas


For 4 servings

Enchilada Filling:

  • 1 white onion 

  • 3 cloves garlic, minced 

  • 2 tsp cumin 

  • 1 tsp oregano 

  • 1 large sweet potato, chopped into small cubes 

  • 1 can black beans 

  • 2 large handfuls of spinach 

  • 1 can of corn 

  • 8 medium large taco wraps or 12 small (1cm cut off one set of parallel side to stop the mixture from falling out whilst rolling) 

  • Vegan cheese for topping 

Homemade Enchilada sauce (or you can buy already made sauce/salsa):

  • 1-2 tbsp olive oil

  • 1 white onion, finely chopped 

  • 3 cloves garlic, minced 

  • 3 tablespoons flour 

  • 1 tbsp chipotle chili powder 

  • 1 tsp ground cumin 

  • 1/2 teaspoon dried oregano

  • ¼ teaspoon salt, to taste

  • Pinch of cinnamon (optional)

  • 2 tablespoons tomato paste

  • 2 cups vegetable broth

  • 1 tsp apple cider vinegar

  • Freshly ground black pepper, to taste

Avocado cream (optional): 

  • 1/2 avocado 

  • Juice from 1 lime 

  • 2 large handfuls or coriander

  • 1/4 tsp salt 

  • 1 clove garlic 

  • 1/2 cup raw cashews 

  • 1/4 cup water (more if needed) 


  1. Begin with making your enchilada filling mixture. Add 1 tbsp of olive oil to a pan and add your chopped onion. Sauté for 5 minutes until golden. Next add your minced garlic and spices. 

  2. Next add your chopped sweet potato to the pan and cook until softened (10mins). 

  3. Once the sweet potato is cooked add your black beans, spinach and corn. Turn off the heat and stir until the spinach has wilted from the residual heat. Season with salt and pepper and set aside to cool.

  4. Meanwhile make your enchilada sauce. In a medium-sized pot over medium heat, warm the oil. Once it’s ready, add the onion and cook until golden. Next add your garlic and cook for a minute. Then add your flour and spices. Whisk constantly and cook until fragrant and slightly deepened in colour, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.

  5. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened. 

  6. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper and salt to taste. 

  7. To make your avocado cream, add all of the ingredients to a blender and combine. Set aside.

  8. Assembling:  Pour 1/2 the enchilada sauce into your prepared pan. To assemble your first enchilada, spread the filling lengthwise down one end of the wrap (with the two trim sides adjacent), then snugly roll up the wrap and then place it seam side down into you dish. Start at one end so you can lean it against the edge of the dish. Repeat with remaining tortillas and filling.

  9. Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the shredded cheese evenly over the enchiladas.

  10. Bake, uncovered, on the middle rack for 20 minutes.

  11. Remove from oven and top the enchiladas with the avocado cream, spring onion, coriander and more lime juice! 

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