I will begin by saying: please do not be put off by the amount of steps in this recipe!  I understand there are more stages than in my usual recipes but all the steps make for a really delicious meal which can be made a day ahead and reheated, so it’s ideal for meal planning or for an upcoming dinner party.

It’s easiest to break this recipe down into 3 steps;

  1.  Enchiladas tomato sauce
  2. Sweet potato cheesy topping
  3.  Black bean filling

You can prepare each step in any order and pop it to one side while you prepare the other 2 steps.

You will need 4 soft tortillas for this recipe.

STEP 1: Enchilada Sauce

If you start with the easiest and quickest step, it will make you feel like you are getting ahead! So make the enchiladas sauce first as it only takes a minute and has just 4 ingredients;

  •  Tomato passata
  •  Red wine vinegar
  •  Garlic granules
  •  Mixed herbs

Pour all in the same bowl and mix together;

Place to one side while you begin the 2nd step.

STEP 2: Sweet Potato Cheesy Topping

You will need:

  • Sweet potatoes
  • Cashews
  • Coconut yoghurt
  • Vegetable stock
  • Nutritional yeast flakes
  • Garlic granules
  • Nutmeg
  • Mixed spice
  • Apple cider vinegar

Begin by peeling and chopping the sweet potatoes into small cubes. Add them to a steamer and steam until soft which should take about 10-15mins;

While the sweet potatoes are steaming, add the cashews to a bowl and cover with just boiled water;

Once the sweet potatoes have become soft and the cashews have been soaking for at least 15 mins, add them to a food processor, together with the remaining ingredients;

And blitz until smooth;

Set to one side while you make step 3 of the recipe.

STEP 3: Black bean filling

You will need;

  • Black beans
  • Red bell pepper
  • Red onion
  • Tomato paste
  • Sweet smoked paprika
  • Ground cumin
  • Ground coriander
  • Red chili
  • Garlic
  • Mixed herbs
  • Apple cider vinegar
  • Grated vegan cheese

Slice the onion and add it to a frying pan with a little oil;

Next, add the sliced bell pepper, spices, tomato paste, garlic and chopped red chili to the pan and stir.  Add a dash of water to loosen the mixture;

Next add the beans;

And now half of the cheese and herbs;

Heat through for 1-2 mins.

Next, add half of the enchiladas sauce to the bottom of a 20cmx30cm oven dish;

Then take one of the tortillas and fill with 1/4 of the black bean mixture;

Roll it up and carefully place it into the oven dish on top of the sauce.  Continue with all 4 tortillas;

Add the remaining enchiladas sauce on top of the tortillas;

Then add the sweet potato cheesy sauce on top;

And sprinkle with the remaining grated cheese;

If needed, you can store it in the fridge, overnight, at this stage or place straight into the oven and bake for about 20 mins at 180 degrees C.

NB: if cooking the next day from chilled, increase this cooking time to 30 mins.

When ready to serve, top with chopped avocado and fresh coriander leaves;

Spicy Black Bean Enchiladas with Coriander & Avocado

Spicy Black Bean Enchiladas with Coriander & Avocado

Spicy Black Bean Enchiladas with Coriander & Avocado

The Balanced Kitchen
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 people


Enchilada Sauce

  • 500 mls tomato passata
  • 2 tsp garlic granules
  • 1 tbsp dried mixed herbs
  • 1 tbsp red wine vinegar

Sweet potato cheesy topping

  • 600 g sweet potatoes peeled, cubed
  • 1.5 cups cashews soaked in boiled water 15 mins
  • 400 mls vegtable stock
  • 2 tbsp coconut yoghurt
  • 1/2 cup nutritional yeast flakes
  • 1 tbsp apple cider vinegar
  • 1 tsp mixed spice
  • 1 tsp ground nutmeg
  • 1/2 tsp garlic granules
  • salt and pepper to season

Black Bean Filling

  • 2 tins black beans rinsed, drained
  • 1/2 red bell pepper sliced thinly
  • 1 red onion skin removed, sliced thinly
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp sweet smoked paprika
  • 1 red chili seeds removed, chopped
  • 2 cloves garlic chopped
  • 2 tbps dried mixed herbs
  • 1 tbsp apple cider vinegar
  • 1-2 cups grated vegan cheese


Enchilada Sauce

  • Place all in a bowl and stir together with a spoon.  Set to one side while you prepare the rest of the recipe.

Sweet potato cheesy topping

  • Place the steamed sweet potato and soaked cashews into a food processor with the rest of the cheesy topping ingredients and blitz until smooth.  Set to one side while you prepare the black bean filling.

Black Bean Filling

  • Add the red onion to a frying pan with a little oil and fry for a few mins.
  • Add the red pepper, spices, garlic, tomato paste, mixed herbs, apple cider vinegar, black beans and half of the grated cheese and a dash of water to loosen the sauce.  Heat for 1-2 mins.

Assembling the dish

  • Add half of the enchilada sauce to the bottom of an oven proof dish measuring about 20x30cm.  Spread out to ensure even coverage.
  • Place a tortilla on a flat suface and spoon on 1/4 of the black bean filling.  Use your hands to roll it up and carefully place it, seam side down, on top of the enchilada sauce in the oven proof dish.
  • Continue with the remaining 3 tortillas and black bean filling.
  • Now add the sweet potato cheesy topping to the top of the tortillas and smooth out with the back of a spoon.
  • Sprinkle with the remaining grated cheese.
  • You can store the dish in the fridge at this stage if needed or place into a preheated oven at 180 degrees C. Bake for 20mins or 30mins from chilled if keeping in the firdge overnight.  Check it is piping hot in the middle before serving.
  • Add 1 whole diced avocado and a generous handful fresh coriander when serving.
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