An easy Tex Mex recipe for Vegan Sweet Potato & Spinach Enchiladas with a simple but tasty sauce.

VEGAN SWEET POTATO & SPINACH ENCHILADAS

I used to make these easy Mexican-style enchiladas a lot, but for some reason, I never took photos and shared them on my blog.

I have to admit I haven't made them for such a long time.

My boy is one of those children who like their food separate, so he'd spend all his time picking this apart, which is not fun to watch. Although funnily enough, he is ok with chilli on a wrap with sour cream and cheese.

Anyway, the boy was staying at my mum's for a few days, so I thought I would make this for Graham and me as a treat.

Well, I had to take photos and share the recipe with you, didn't I?

WHAT YOU NEED TO MAKE SWEET POTATO AND SPINACH ENCHILADAS

These super-simple enchiladas don't need any special ingredients to make, but they are packed with flavour.

Here are the ingredients you need:

• OLIVE OIL
• SWEET POTATOES
• FRESH SPINACH
• RED ONIONS - you could use standard onions, if that's what you have
• BLACK BEANS - or kidney beans
• CORN - tinned or frozen
• FLOUR TORTILLAS - large tortillas
• PASSATA 
• TOMATO PUREE
• PAPRIKA
• DRIED OREGANO
• GARLIC POWDER -  crushed garlic or garlic puree
• CHILLI POWDER - or chilli flakes
• VEGAN CHEDDAR - grated
• SALT & PEPPER

SWEET POTATOES

The sweet potatoes are roasted along with the red onions and spices for maximum flavour.

The sweetness of the potatoes works so well with the spices and of course, they are a super healthy option.

I wouldn't swap these with standard potatoes, but if you can't get sweet potatoes, butternut squash would make a good swap.

Love sweet potatoes? Try Air Fryer Stuffed Sweet Potatoes

FRESH SPINACH

I didn't bother wilting the spinach before adding it to the enchiladas as they partially wilt when you add them to a bowl with the freshly cooked and still hot sweet potatoes.

If you prefer you may wilt them. 

My favourite technique is to pop them in a colander in the sink and once I have given them a good rinse, I pour boiling water over them to wilt them, refresh them with cold water, squeeze as much water out as I can with my hands, then finish drying the spinach on kitchen paper.

CAN YOU USE FROZEN SPINACH IN ENCHILADAS?

Yes, of course, you may use frozen spinach if that is what you have.

Pour some boiling water over it and leave it to defrost, then drain, refresh with cold water and squeeze as much as you can out of it, then use kitchen paper to finish drying it off, the same way I did with the fresh spinach.

WHICH BEANS ARE GOOD IN ENCHILADAS?

Black beans and pinto beans are the most commonly used beans with both Mexican and Tex Mex cooking.

Kidney beans also work well.

Of course, as with many dishes using pulses, you could swap other beans in and it would still taste good. You could even add a mixture of beans.

I also like borlotti beans, turtle beans and cannelini beans.

I use tinned (canned beans), but feel free to use dried beans, if you like to soak your own beans. 

I give both the tin weight and drained weight in the recipe. So that should help.

ADD SOME CORN TOO!

I love to add corn too!

As well as adding a nice pop of colour it also adds a bit of extra sweetness too.

And let's face it everyone loves corn, well everyone but my friend Andrew, who has a rather long list of dislikes.

He didn't mind it in these enchiladas however, well that's what he said anyway.

WHICH TYPE OF TORTILLAS ARE BEST FOR ENCHILADAS?

Traditionally, enchiladas are made with large corn tortillas.

I've never been a big fan of them. I mean they are ok, but I prefer flour tortillas, but it's a personal choice.

Just make sure they are big tortillas, so you have plenty of room to pack them with filling.

You can even make homemade flour tortillas.

For another tasty oven bake try Vegan Roasted Vegetable Moussaka

WHICH TYPE OF DISH DO YOU BAKE ENCHILADAS IN?

I baked the enchiladas in two ovenproof dishes, that were just the right size between them for six filled and wrapped tortillas.

Yep, this recipe makes six enchiladas, unless you stuff them too full, then you may run out of filling before the last enchilada.

Any ovenproof dish would work, so feel free to cook all six in a larger dish, or make double the amount for a bigger batch.

HOW TO SERVE ENCHILADAS

As you can see I served my enchiladas with spicy Mexican rice (you could try my one-pot southern-style rice if you want to make something special), guacamole, salsa and sour cream.

Here are some serving ideas. Choose your favourite.

1. MEXICAN RICE
2. TOMATO RICE
3. BROWN RICE
4. BASMATI RICE
5. SPICY POTATO WEDGES
6. COUSCOUS
7. QUINOA
8. SALSA
9. GUACAMOLE
10. SOUR CREAM
11. JALAPENOS
12. REFRIED BEANS
13. TORTILLA CHIPS
14. VEGAN CHEESE
15. AVOCADO
16. SALAD
17. FAJITA DIRTY FRIES

If you can't find vegan sour cream, why not use vegan cream fraiche or vegan greek yoghurt as a substitute?

HOW LONG CAN YOU KEEP ENCHILADAS?

Once they are made up and ready to bake, you can cover the dish and chill in the fridge for up to four days.

Then bake from chilled.

CAN ENCHILADAS BE FROZEN?

Yes, you can freeze enchiladas.

Once they are ready to bake, cover the dish with freezer-proof cling film or pop in a freezer bag (while in the tin) and place in the freezer.

Make sure your dish is freezer-proof too.

You can freeze for 3-4 months, then remove the cling film and bake from frozen.

MORE VEGAN MEXICAN & TEX MEX INSPIRED RECIPES

Here are a few more vegan Mexican and Tex Mex recipes for you to try:

1. 3 Bean Chocolate Chilli
2. BBQ Tex Mex Coleslaw
3. Classic Salsa
4. Easy Lentil Tacos
5. Fajita Seasoning
6. Homemade Chipotle Ketchup
7. Leftover Bolognese Quesadillas
8. Mexican Sweet Potato & Puy Lentil Mole
9. Sheet Pan Vegetable Fajitas
10. Slow Cooker Black Bean Soup
11. Spicy Corn Salsa 

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HOW TO MAKE SWEET POTATO ENCHILADAS

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF.

STEP 1

• Preheat the oven and prep your veg.
• Add the vegetables to a bowl with oil and spices and toss to coat.

STEP 2

• Spread the coated veg in a single layer on a large baking tray or sheet pan and roast them.
• While the veg is roasting, prep the other veg.
• Rinse the beans, corn and spinach.

STEP 3

• Once roasted, scoop the veg into a large bowl. I use a mixing bowl.
• Add the beans, corn and spinach and mix well. The heat from the veg will help to wilt the spinach.

STEP 4

• Now it's time to make the sauce.  Add the passata to a bowl, then add the tomato puree, garlic, spices and seasoning and mix well. You can make it as spicy as you like. Taste it to check the heat and seasoning.
• Now get your tortillas out, it's time to make those enchiladas!

STEP 5

• Add a generous portion of the filling to the upper half of a large flour tortilla, leaving a good border.
• Fold the sides in, partially over the filling and then fold the top of the tortilla over the filling and folded in sides, hold firmly and roll towards you.
• Make 6 enchiladas and place them in one or two oven dishes.
• Top each enchilada with a generous layer of sauce and a good layer of grated vegan cheddar.
• Looking good, isn't it?

STEP 6

• Bake in the oven until it is piping hot and the cheese has melted (well as much as vegan cheese does melt).
• Serve with rice, salsa, guacamole and sour cream or check out my serving suggestion list further up the page.
• Enjoy!

vegan enchiladas, sweet potato enchiladas, easy vegan dishes, vegan Mexican recipes, vegan Tex Mex recipes, sweet potato recipes

dinner

Mexican, vegan

Yield: 6 enchiladas

Author: Jacqueline Meldrum

Vegan Sweet Potato & Spinach Enchiladas

An easy Tex Mex recipe for Vegan Sweet Potato & Spinach Enchiladas with a simple but tasty sauce.

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

Enchilada filling

• 2 tsp olive oil
• 1 kg sweet potatoes, chopped into cubes
• 2 red onions, sliced thickly
• large handful of spinach
• ½ tsp ground cumin
• ½ tsp paprika
• ½ tsp dried oregano 
• salt and pepper
• 400g (14 oz) tin black beans, drained (drained weight 235g or 1 1/3 cup)
• 198g (7 oz) tin sweetcorn, drained (drained weight 165g or 1 cup)

Enchilada sauce

• 400g (14 oz) passata
• 1 tbsp tomato puree
• 1 ½ tsp garlic powder (or 1 small clove of garlic, crushed)
• generous pinch paprika
• generous pinch chilli powder (or chilli flakes)
• salt and pepper

Enchilada toppings

• 6 large flour tortillas
• 150g (1 1/3 cups) vegan cheddar, grated
• a handful of fresh coriander, chopped to garnish

Instructions

1. Preheat the oven to 180c/160 c fan/350f/gas mark 4.
2. Add the cubed sweet potato and sliced onion to a large bowl (I used a mixing bowl) with the olive oil, and half a teaspoon each of paprika, cumin and oregano and mix well.
3. Pour the coated veg onto a large baking tray in a single layer and roast for 15-20 minutes until soft and starting to brown at the edges.
4. While the veg cooks, drain and rinse the black beans, sweetcorn and spinach, then add to the mixing bowl you used earlier.
5. Now make the sauce. Add the passata to the bowl with the tomato puree, garlic powder (or crushed garlic) and a generous pinch each of paprika and chilli powder, then add salt and pepper.
6. Mix the sauce well and taste to check heat and seasoning. Feel free to make it hotter if you like.
7. Once the veg is cooked, toss it in the bowl with the pulses and spinach. The hot veg will start to wilt the spinach.
8. Load each tortilla with a generous amount of this filling and wrap firmly. See notes for wrapping tips.
9. Place the filled tortillas (enchiladas) in an ovenproof dish. They should fit snuggly.
10. Pour sauce over each filled tortilla, then top with grated cheese and bake them in the pven for 20 minutes.
11. Serve with rice, guacamole, salsa and sour cream and top with a sprinkle of fresh coriander.
12. Enjoy!

Notes:

Folding Enchiladas

Scoop a generous portion of the filling to the upper half of a large flour tortilla, leaving a good border. Fold the sides in, partially over the filling and then fold the top of the tortilla over the filling and folded in sides, hold firmly and roll towards you.

Add Heat

You can add extra chilli powder, chilli flavours or jalapenos to the roast veg or sauce to add heat.

Cheese

Enchiladas work well with cheddar or mozzarella

Nutrition Facts

Calories

438.67

Fat (grams)

11.79

Sat. Fat (grams)

5.35

Carbs (grams)

68.32

Fiber (grams)

14.07

Net carbs

54.25

Sugar (grams)

14.50

Protein (grams)

18.58

Sodium (milligrams)

341.31

Cholesterol (grams)

24.75