Sweet Potato and Bean Vegan Enchiladas Recipe

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.

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.