Who wants Mexican? With this plant based recipe, you can enjoy a mid week meal that you can also take the work the next day (much to the envy of colleagues). What are you waiting for? Let’s tuck in!
Last year, during Veganuary, I created this super tasty, super filling, super satisfying recipe. With no meat and the option of using a vegan cheese, it’s a people pleasing meal that will happily fill even the most determined meat eaters. I really mean this, as it’s been proven by a boyfriend who was dreading my plant based month (he mistakenly thought I was going to feed him salads). He ended up enjoying quite a few plant based dishes, including this one.
With sweet potatoes and (preferably) wholemeal or seeded tortillas, you’ll be accessing delicious, slow release carbohydrates. With black beans (you can sub in an alternative, like kidney bean) you’re getting a great source of plant based protein. Additionally, thanks a combination of these plant sources and tomato passata, you’ll be getting 2 of your 5 portions of fruit & veg.
Finally, I love to serve this with sautéed sweet corn and courgette. That means you can enjoy even more vegetables!
So, let’s get started with the recipe.
2 large sweet potatoes
1 tin of cooked, drained black beans
1 tsp garlic powder
1 tsp onion powder
2 tsp smoked paprika
500 g tomato passata (or chopped tomatoes)
1 tsp ground cumin
Salt and pepper
4 seeded tortilla wraps
100 g grated cheddar/vegan cheddar
- Preheat your oven to 180 degrees C
- Boil, steam or microwave (cut your potatoes in half for this) for 10–15 minutes until cooked through
- When the potatoes are soft, scoop out the flesh into a bowl and mash
- Add the rinsed beans, followed by the garlic and onion powder, plus half the paprika
- Season to taste and stir until combined
- Place a tortilla wrap on a board and spoon 1/4 of the potato and bean mixture
- Spread the mixture across the tortilla, then tightly roll and place in a baking dish – repeat this with the other tortillas and remaining mixture
- In another bowl, mix the passata with the remaining paprika, cumin and season to taste
- Pour over the rolled enchiladas and top with the grated cheese
- Bake in the oven until the cheese is golden brown, and serve with sautéed courgette and sweet corn