Skip to main content

10 May, 2021

Sweet Potato Enchiladas

This dish is one of those dishes where it’s highly likely that the eater will say ‘this can’t be healthy it’s far too tasty’. Well, it is, it’s super nutritious and perfectly balanced with macro nutrients; protein from black beans, good fats from the olive oil and complex carbohydrate from the beans and brown rice, plus all the micro nutrients in all those herbs and spices!


Serves 6.


Enchilada sauce:

  • 65g Guajillo or Ancho chillis
  • 20g chipotles in adobo (or substitute for 1 tbsp tomato paste, 1 tbsp cider vinegar, 1 tsp chipotle powder/smoked paprika, 1/2 teaspoon of cumin, pinch of garlic powder)
  • 2-3 cloves of garlic, roughly diced
  • 2 red onions, roughly diced
  • 1 tsp Mexican oregano
  • 1 tbsp olive oil
  • Pinch salt
  • 20g honey
  • 500g tinned tomatoes
  • 900ml water

For the enchilada :

  • 45g olive oil
  • 2 onions, sliced
  • 3 garlic cloves, sliced
  • 700g sweet potato, cut into chunks
  • 750g black beans, drained and rinsed
  • 12 corn tortillas
  • 200g grated vegan cheese, to serve

For the rice:

  • 250g brown rice, rinsed
  • 1 bunch of coriander, leaves and stalks chopped
  • Juice of 2 limes
  • 30g olive oil


  1. Toast the chilli in a dry hot pan on both sides for 20-40 seconds until it darkens a little and smells fragrant, then simmer in a pan of boiling water (900ml) for 15 minutes.
  2. Remove chilli from pan (retaining water), remove the stem and seeds then place in a blender with onion and garlic and blitz until smooth.
  3. Place in a pan along with the other ingredients and retained water and simmer for 15 minutes. Check the seasoning. Cool.
  4. Meanwhile, put your rice on. Place it in a pan with at least 6 times the amount of water and a pinch of salt and bring to the boil. Cook for 30 minutes until tender, then drain and cool.
  5. For the enchilada, warm 30g oil in a large pan and fry the onions and garlic with a pinch of salt over a low heat for 15 minutes until soft and sweet.
  6. Meanwhile, warm the remaining 15g oil in a frying pan over a medium-high heat. Add in the sweet potato, season with salt and pepper and sauté for a few minutes then add 300ml water and simmer for 15-20 minutes until the sweet potato is softened.
  7. Add the sweet potato to the onion pan after 15 minutes, along with half the enchilada sauce and the beans. Simmer for a couple of minutes then cool.
  8. Lay out the tortillas and divide the sweet potato mix between them. Roll them into cigars, then place them, seam side-down in a baking dish. Pour over the rest of the sauce, sprinkle with vegan cheese.
  9. To finish off the rice, stir in the coriander, lime juice and olive and season to taste. Serve alongside the enchilada.

You can also order this meal ready-made for you from our fridge fill range here!