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Autumn Enchiladas

24th October 2023


4-6 Portions


1 hour 15 mins

A taste of autumn in every bite! These spicy sweet potato, black bean and kale enchiladas are perfect for those chilly evenings in.

My Tip: This is also the perfect dish to reinvent... you can make this recipe exactly as you would like, for example switching the sweet potato for squash, the kale for spinach, using mixed meals or adding some grated tofu! Switch up the spices, cheese, or type of wraps to what you have in, and enjoy!
This filling is also great to make in batch, have some in the freezer and se in a variety of dishes such as chilli and rice, or on a baked jacket potato!


* 1 large, sweet potato, diced into 0.5cm cubes
* 2 tbsp rapeseed oil
* 4 cloves garlic, crushed
* Salt and pepper to taste
* 2 red onions, finely diced
* ½ red chilli (optional, to taste), finely sliced
* 1 tbsp tomato puree
* 4 tsp smoked paprika
* 1 tin of black beans, drained & rinsed
* 1 tin of tomatoes
* 2 tbsp spicy BBQ sauce (optional)
* 160g kale, ripped into smaller pieces
* 8 wholegrain wraps, halved
* 90g cheddar cheese, grated
* 1 ball of mozzarella, ripped (or additional cheddar)
* 160g of cherry tomatoes, halved
* 4 spring onions, finely chopped
* Handful of coriander, chopped


1. Prepare all your ingredients, and pre-heat an oven to 190degreesC.

2. Put your sweet potato in a bowl, with about 1cm of water at the bottom. Put in the microwave on full power for 2.5 minutes, stir, and repeat. After a total of 5 minutes, it should have softened.

3. Tip your sweet potato into a baking tray. Drizzle with 1 tbsp of oil, add half the garlic, and season with pepper. Mix it well, and place in the oven. Cook until soft, and the outside has started to crisp, it takes about 30 minutes, but check and stir half way though!

4. Meanwhile, heat the rest of the oil on a medium heat in a large pan. Add the onions and soften.

5. Next, add the rest of the garlic, chilli, tomato puree and smoked paprika. Cook for a couple of minutes.

6. Turn the pan up to a medium, high heat and add the black beans. Stir well to make sure they are covered in the spicy onion mixture. And press gently to squeeze open some of the beans (I find a potato masher very useful here!) – This is all about texture, and getting flavour into those beans, so you can do as much or little as you would like!

7. Add the chopped tomatoes, and BBQ sauce. Stir well. Turn the heat down to medium-low, put a lid on your pan and allow to bubble away for 10 minutes, allowing all the flavours to infuse. Add the kale and allow to bubble away for a further 5 minutes.

8. Your sweet potato should now be cooked. Remove from the oven, add to your pan, and stir well. Turn the temperature up to a medium-high heat and keep the lid off – you are aiming to reduce this mixture down now and thicken it up!

9. Start preparing everything for the assembly! Have your wraps laid out, cheeses and toppings ready! Start by covering each wrap half in about 2 tbsp of mixture (saving some for later), and spreading it across the whole wrap and then sprinkle with cheddar cheese (this means you will get a spiral of filling throughout the wrap, and each mouthful will be delicious!).

10. Tightly wrap the wraps, and place in a baking tray (you could use the sweet potato tray to save on washing up!). Repeat until you have filled all the wraps, and they are tightly packed in next to each other.

11. Top the wraps with the remaining filling mixture, the mozzarella, and half of the tomatoes and spring onions.

12. Put your oven on grill setting. Place your tray of enchiladas in the middle of the oven (too high and they’ll burn quickly!), and allow the mozzarella to melt, tomatoes & onions to cook.

13. Remove from the oven, and finish off with the rest of the tomatoes, spring onions and the coriander.

14. This would be perfect served with a fresh salsa of chopped tomatoes, red onion, coriander, and a good squeeze of lime juice and zest!

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