Vegan Enchiladas

Vegan Enchiladas
Prep Time: 15M
Cooking Time: 50M
Serves: 10

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1 tbsp extra virgin olive oil

1 onion, diced

5 cloves garlic, minced

1 tsp coriander

2 tsp ground cumin

2 cups fresh spinach, chopped

2 cups black beans, chopped in a food processor (canned organic is fine)

4 tbsp shoyu

3 cups cooked, mashed sweet potatoes

Sea salt, to taste

10 large tortillas

Vegan cheese and spring onions for topping


Everybody’s favourite! These vegan enchiladas don’t compromise on flavour and will become a family favourite in no time.

Whatever the occasion, you really can’t go wrong with a classic enchilada. Perfect for quick and casual weeknight dinners as well as celebratory occasions, these plant-based enchiladas prove eating vegan doesn’t need to be boring.

These enchiladas are easily customisable and you can make them as spicy or as mild as you please. If you liked this dish, check out more vegan Mexican recipes.

Servings: Makes 10

Prep time: 15 minutes

Cooking time: 55 minutes


  • Preheat oven to 180º C /360 ºF / Gas Mark 4.
  • Heat the olive oil in a medium pan over a low/medium heat. Add onion and garlic, sauté until onion is translucent. Add coriander and cumin.
  • Cook for two minutes stirring constantly adding a little water if the pan seems dry.
  • Add the spinach, black beans, soy sauce and mashed sweet potatoes. Cook for 3-5 minutes. Remove from heat and season with sea salt.
  • Place ¼ cup of mixture in centre of tortilla. Roll into a burrito and place in a non-stick baking dish.
  • Once all the burritos are assembled, pour your favourite salsa on top and cover with aluminium foil.
  • Bake for 25 minutes.
  • Remove and sprinkle with melty vegan cheese and return to over for 2-5 minutes (until the cheese is melted).
  • Garnish with sliced spring onions and serve!

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