Black bean, spinach, and sweet potato enchiladas (dairy free)

Black bean, spinach, and sweet potato wraps slathered with homemade enchilada sauce, and dairy free cheese. What more could you want?

Prep time: 30 mins

Cooking time: 50 mins

Difficulty: Medium

Serves: 4 (enough for lunch or secondzies)

Ingredients:

Enchilada filling

• 8 tortilla wraps

• 1 tbsp olive oil

• 400g black beans soaked and cooked

• 4 large sweet potatoes

• 100g spinach

• 1 tsp minced garlic

• 1 tsp cumin

• 0.5 tsp chilli powder

• 50g grated mozzarella style cheese alternative

• Salt and pepper

Enchilada sauce

• 25g tomato puree

• 1 tsp cumin

• 0.5 tsp chilli powder

• 1 tsp chopped chillies

• 1 tsp mixed herbs

• 1 tbsp minced garlic

• 1 veggie stock cube

• 500ml boiling water

• Salt and pepper

Toppings

• 1 medium avocado

• Grated mozzarella style cheese alternative

• Coriander

Enchilada sauce:

1. Fry the 25g of tomato puree, 1 tsp of cumin, 0.5 tsp of chilli powder, 1 tbsp of minced garlic, 1 tsp of chopped chillies in a large pot over a low heat.

2. Add the veggie stock cube, 500ml of water, salt and pepper, and 1 tsp of mixed herbs to the mixture and bring to a boil.

3. After bringing to a boil allow to simmer for 15mins.
   

Filling:

1. Preheat the oven to 200 °C (390 °F).

2. Dice the 4 sweet potatoes and place them on a baking sheet. Drizzle over the olive oil and season with: 1 tsp cumin, 0.5 tsp of chilli powder, and 1 tsp of minced garlic. Bake these for 30 mins, shaking half way.

3. Add the 400g black beans and 100g spinach to a large mixing bowl. Once the sweet potatoes are done, add them to the mixing bowl and stir to combine.

4. Season the mixture with salt and pepper and add 50g of cheese alternative.
   

Enchilada Assemble:

1. Preheat your oven to 180°C (350°F). Line an oven dish with a thin coating of enchilada sauce.

2. On a plate, lay out a tortilla and scoop 2 tbsps of the filling into the center of the wrap. Add 1 tbsp of the marinara sauce and a little bit of grated cheese alternative. Roll the tortilla so it is fully wrapped and place in the oven dish. Repeat this with the rest of the tortillas, lining up the tortillas side by side - leave some of the marinara sauce to top the dish.

3. Top the tortillas with the remaining enchilada sauce and grated cheese alternative. Bake in the oven for 20mins or until the cheese alternative has melted.

4. Mash the avocado and mix in chopped coriander leaves to create a light side guacamole for serving.

Try not to have seconds, I dare you!

Notes: You can use different styles of beans and filling choices to change up the recipe from time to time. You can even try spinach tortillas. This recipe is super versatile and caters to both vegans and non-vegans, let me know down below which fillings you try out!

The enchilada sauce can be made in advance and frozen/refrigerated, if you are short on time, just defrost before use.

Drop a comment below if you give this a go or share it on Instagram! #BEANSFOODBIBLE