Olive Magazine
A silver baking tray filled with enchiladas, drizzled with hot sauce, coriander and lime

Vegan enchiladas

Published: December 20, 2021 at 11:25 am
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

These sweet potato, corn and black bean enchiladas are less heavy than their cheese-laden counterpart but just as easy and delicious. Serve in the centre of the table and let everyone tuck in

  • Vegan

Make these vegan enchiladas, then check out our vegan tacos, vegan burritos, vegan fajita bowl and more vegetarian Mexican recipes.


  • 1 tbsp vegetable oil
  • 1 red onion, sliced
  • 3 red peppers, sliced
  • 3 sweet potatoes, peeled and cut into 2cm cubes
  • 200g sweetcorn, frozen or tinned
  • 400g tin black beans, drained and rinsed
  • 300ml vegetable stock
  • 500ml passata
  • 1-2 tsp chipotle paste
  • 8 tortilla wraps


  • 2 tsp ground cumin
  • 1-2 tsp chilli powder or cayenne
  • 2 tsp garlic granules
  • 2 tsp dried oregano
  • 2 tsp smoked paprika


  • dairy-free yogurt or crème fraîche
  • 1 avocado, sliced
  • a small bunch coriander, chopped
  • sliced red chillies
  • 1 lime, cut into wedges
  • hot sauce, (optional)


  • STEP 1
    Heat the oil in a frying pan over a medium heat and fry the onion and peppers for 10 minutes until tender. Add the sweet potatoes, sweetcorn, beans and stock. Simmer for 15 minutes until the stock has mostly evaporated and the potatoes are tender.
  • STEP 2
    For the spice mixture, combine the dry spices in a small bowl with 1 tsp each of salt and black pepper. Sprinkle half over the veg mixture and cook for 1 minute, then remove from the heat.
  • STEP 3
    Simmer the passata with the remaining spice mixture and chipotle in a small pan over a low heat for 6-8 minutes or until saucy.
  • STEP 4
    Heat the oven to 200C/fan 180C/gas 6. Divide the veg filling between the wraps and roll up into fat cigars. Spoon some of the sauce into the base of a lasagne dish. Arrange the enchiladas into the dish in a single layer, pushing them against one another in a neat line, then pour over the remaining sauce. Bake for 20 minutes until bubbling and the tortillas are golden. Spoon over the yogurt and scatter with the avocado and coriander. Serve with lime wedges to squeeze over, and hot sauce, if you like.

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