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Vegan Enchiladas Recipe

Name: Vegan Enchiladas
Yield: 2
Ingredients: Sweet Potato

Ready in under 45 minutes, these vegan and gluten-free enchiladas are always a winner. The wraps are bursting with spicy sweet potatoes and avocado cream.

Ingredients

Sweet Potato

Method

Preheat the oven to 180°C/160°C fan/gas 4. Heat the olive oil in a pan and add the onion, sweet potatoes, mushrooms and chilli, then sauté over a medium heat for 10-15 minutes, stirring regularly, until everything is well cooked. Add the passata and spinach, and cook until the spinach has completely wilted.

Spread your tortilla wraps out and place 3 generous spoonfuls of the mixture along the middle of each tortilla, then roll each one up and place in a baking dish. Put in the oven and bake for 20-25 minutes until golden brown and piping hot.

While the enchiladas are cooking, make the avocado cream by whizzing all the ingredients in a blender until smooth. Alternatively, you can simply mash the avocados with the other ingredients until smooth.

Take the enchiladas out of the oven when they’re done and pour the avocado cream over the dish. Serve at once and enjoy!

Tip:

Make sure to taste the chilli to see how spicy it is before you cook with it. You don’t want an enchilada that’s going to make your eyes water!

Greedy for goodness? Instead of regular salt, bleached to make it white, use pink Himalayan salt. Rich in vitamins and minerals, this is the purest form of salt you can get, as close to its natural state as possible.

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