Easy Vegan Enchiladas Recipe | Spicy Mexican Vegan Recipes

Ingredients

• 6 gluten-free tortilla wraps
• 2-3 tbsp olive oil
• 1 red onion, peeled and finely chopped
• 2 medium-sized sweet potatoes, peeled and cut into thumbnail sized pieces
• 150g (1½ cups) sliced white mushrooms
• 1 tsp deseeded and finely chopped red chilli (or to taste)
• 120ml (½ cup) passata
• 1 x 180g bag of spinach
• 2 avocados, peeled and stoned
• Juice of 2 limes
• 2 tbsp extra-virgin olive oil
• Pinch of salt