top of page

Fuss-free packed with veggies Enchiladas


Sweet potato, kale, corn, and black beans delicious enchiladas. Family-friendly plant-based dinner ready in less than 1 hour. Rich in flavor and so nutritious, you need to try this recipe. It’s easy to make and so yum!


🍽 Serves 4-5

🕘 45-50 minutes


Ingredients


Sauce:

  • 1 Tbsp olive oil

  • 2 tbsp tomato paste

  • 1 tsp sweet paprika

  • 1 tsp nutritional yeast

  • 1 tsp bell pepper flakes

  • 1 tsp oregano

  • 2 cups of passata

  • ½ cup of water


Filling:

  • 1 red onion

  • 4 cloves of garlic

  • 1 cup sliced capsicum/ bell pepper (I used frozen)

  • 1 tsp cumin powder

  • ¼ tsp cayenne pepper

  • Pinch of cinnamon

  • 1 sweet potato

  • 1 cup chopped kale

  • ½ cup corn

  • 1 can of black beans

  • ¼ cup of vegetable stock

  • salt and pepper to taste


  • 7-8 tortilla wraps (I used wholemeal)


Creamy sauce:

  • ½ cup cashews

  • 1 cup of boiling water

  • ½ Tbsp nutritional yeast

  • ½ tsp salt

  • ¼ tsp onion powder

  • A sma handful of coriander


  • More coriander to garnish


Instructions

  1. Peel and chop sweet potato, chop kale and onion, mince the garlic and prepare the rest of the ingredients.

  2. In a medium saucepan, heat olive oil to medium. Add spices, herbs, and tomato paste. Mix well and add passata and water. Bring to simmer and cook for the time being.

  3. In a large saucepan, heat olive oil, add onion and garlic. Fry for 2-3 min and add capsicum. Fry for another 3 minutes. Add spices and sweet potato. Fry for 5 min, stir occasionally.

  4. Preheat the oven to 170’C. Add the rest of the vegetables to the large saucepan: kale, corn and beans. Pour in the stock and 1 cup of the sauce and mix well. Simmer for 10 min or until the potatoes are almost soft. Add salt and pepper to taste.

  5. Add salt and pepper to the tomato sauce and spread about ¼ cup of the sauce on the bottom of an oven dish.

  6. Place the filling on the tortilla wrap. Roll up then place in the oven dish, seam side down. Repeat with the remaining tortillas and filling.

  7. Pour the remaining sauce over the rolls and bake for 20 minutes.

  8. In the meantime, prepare the creamy sauce (optional): place all the ingredients in the blender and let then set for 10 minutes. Blend until smooth.

  9. Remove the enchiladas from the oven, pour sauce on top.

  10. Enjoy!



Comments

bottom of page