Description
Sweet Potato and Bean Enchiladas with homemade red sauce—easy, cosy vegan dinner that bakes beautifully and freezes well.
Ingredients
Enchilada sauce
- 2 tbsp olive oil (or vegan butter)
- 2 tbsp plain flour (or gluten-free all-purpose)
- 1 1/2 tbsp chilli powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp onion powder
- 1/4 tsp cayenne (optional)
- 200 g tomato purée (about 3/4-1 cup; “scant cup”)
- 375 ml low-sodium vegetable stock (1 1/2 cups)
- 1/2 tsp fine sea salt, plus more to taste
Filling
- 500-600 g sweet potato, peeled and cut into 1.5-2 cm cubes (about 2 medium)
- 1 red pepper, diced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp tomato purée
- 1 × 400 g tin “taco mixed beans” in tomato sauce (or 1 × 400 g black beans, drained & rinsed + 150 ml passata)
- 2 tbsp fresh lime juice
- 1/2 tsp ground cumin
- 1/2 tsp chilli powder
- 1/4 tsp cayenne (optional)
- 1/4-1/2 tsp fine salt and black pepper, to taste
To assemble
- 8 small tortillas (corn if you can find them; otherwise wholemeal flour tortillas)
- 80-120 g vegan cheese, grated (optional but lovely)
- Fresh coriander, sliced spring onion, and lime wedges to serve
Instructions
Roast the veg
Preheat the oven to 200°C (fan 180°C). Toss the sweet potato cubes and red pepper with 2 tbsp oil, salt and pepper on a large tray. Roast 20–25 minutes, turning once, until the edges are caramelised and the centres are tender. This temp/time gives you nicely browned, sweet cubes perfect for stuffing.
Make the enchilada sauce
Meanwhile, in a medium saucepan over medium heat, warm the oil/butter. Whisk in the flour and cook 1 minute. Add chilli powder, garlic powder, cumin, onion powder and cayenne; cook 30 seconds. Whisk in the tomato purée, then slowly whisk in stock until smooth. Simmer 4–6 minutes, whisking, until glossy and just thick enough to coat a spoon. Season to taste. (This classic oil+flour+spice base builds flavour quickly and is a widely used method for great red enchilada sauce.)
Finish the filling
In a large bowl, combine roasted sweet potato/pepper with garlic, tomato purée, taco beans, lime juice, cumin, chilli powder, cayenne (if using), salt and pepper. Gently mash ¼ of the mix with a fork to help it bind, leaving most chunks intact.
Assemble
Lightly oil a 20×30 cm baking dish. Spread ½ cup (120 ml) sauce over the base. Warm tortillas (microwave 20–30 seconds wrapped in a tea towel) so they’re pliable. Spoon about ⅓–½ cup filling down each tortilla, add a little vegan cheese if using, roll up and place seam-side down. Repeat to make 8.
Sauce & bake
Pour the remaining sauce over the top (you may not need every drop; aim for full coverage without drowning). Sprinkle the rest of the vegan cheese. Bake at 190–200°C (fan 170–180°C) for 20–25 minutes until bubbling and the cheese is melted. Enchiladas are typically baked around 375–400°F (190–200°C) for ~20 minutes once assembled—enough to meld and heat through without drying.
Serve
Rest 5 minutes. Top with coriander and spring onion and serve with lime wedges.
Notes
Tomato paste tip: If using thick tomato paste, whisk in a little water for a silky red sauce.
