Easy Vegan Enchiladas Recipe | Spicy Mexican Vegan Recipes
Ready in under 45 minutes, these vegan and gluten-free enchiladas are always a winner. The wraps are bursting with spicy sweet potatoes and avocado cream.
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Cooking tools:
- Oven
- Blender
- Pan
- Baking dish
- Mashing bowl
- Chef's knife
- Cutting board
- Spoon
- Stove
- Mixing bowl
- Fork
- Measuring spoon
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
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