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Vegan Enchiladas Recipe (with Video)

Gluten, Mexican, Egg-free

Discover our Vegan Enchiladas Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 20min | Cook 20min


Tortillas and Sauce
- 6 flour / corn tortillas
- 1.5 cups marinara sauce
- 1 Sweet potato, medium-sized
- 1.5 cups red beans
- 0.5 bunch Kale, stems removed, chopped
- 1 Onion, finely diced
- 1 clove Garlic, finely diced
- 1 tsp Cumin
- 1 tsp Paprika, smoked
- 1 tsp paprika powder
- 0.5 tsp Salt, or to taste
- 0.5 tsp Pepper, or to taste
- 1 tbsp Olive oil
- 0.5 cup vegan cheese
- 1 Avocado, sliced
- 0.25 cup Cilantro leaves
- 3 jalapeño peppers
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To prepare the filling
1. Peel your sweet potato and cut it into cubes.
2. Steam until done (don't overcook, as they will still be baked in the oven later).
3. In a pan, sauté the onion and garlic with spices until the onion is translucent.
4. Add kale, beans, and sweet potato cubes and sauté until the kale has wilted.
To prepare the tortillas
1. Preheat your oven to 350 degrees F and spread a bit of marinara sauce on the bottom of an oven-proof dish.
2. Fill tortillas with the sweet potato mixture, and vegan cheese, roll them up, and layer them in the dish.
3. Pour the remaining marinara sauce on top and bake for 15-20 minutes until the tortillas are slightly crispy.
To serve
1. Top with sliced avocado, cilantro leaves, and jalapeño peppers for a burst of flavor.
2. Enjoy!

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