300g sweet potato

1 onion

3 garlic cloves

1 can black beans

2 handfuls of spinach (roughly chopped)

half packed of mushrooms

1 pepper

2-4 whole wheat tortillas

2 limes

3 tbs of chopped coriander

2 Avocados

Cashew cheese (see recipe in blog)


  1. Boil sweet potato cubes in saucepan for 5-10 mins. Set aside
  2. Fry – onions, garlic 5 mins
  3. Meanwhile In another pan heat 2tbs of oil with3 tsp chili powder, 1tsp garlic powder, 1tsp cumin, 1tsp paprika, ¼ tsp cayenne pepper when you can smell all the spices then add passata mix and then set aside.
  4. To the onions add: black beans, mushrooms, peppers, spinach and 2 tbs of the passata sauce mix. Mix until spinach wilted then add sweet potato.
  5. Line dish with some sauce.
  6. Wrap the veg mix in a whole wheat tortilla and lay them length ways in the oven dish…do this until dish is full. Then cover with remaining sauce
  7. Cook at 180 for 20 mins
  8. Blend the avocado and coriander and lime juice (add water or oat cream if needed to thin the sauce.)
  9. When enchiladas are cooked top with cashew cheese (see recipe on vegan cheese on my blog) and the avocado sauce. Sprinkle with seeds and coriander and serve!


Enjoy xx