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
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