Sweet Potato, Red Bean and Cinnamon Enchiladas

For the ultimate family comfort food- look no further than these delicious Sweet Potato, Red Bean and Cinnamon Enchiladas. This is the perfect ‘use up everything in your cupboard’ dish that is simple to make and satisfying to eat.

There’s nothing that I love more than an oven-to-table meal, served in dish for everyone to tuck in. Relaxed family eating is what this is all about. Serve with some tortilla chips and creamed corn, or some spicy rice to fill up those hungry tummies.

The baked wraps are stuffed with a warming chilli, with a hint of sweetness from the cinnamon, before being topped with a salsa of avocado, coriander, spring onion and lime. Absolutely don’t skimp on this- it lifts the dish to new levels!

Serves 4


1 onion, chopped roughly

1 red pepper, seeds removed and chopped roughly

1 medium sweet potato, peeled and chopped into small even chunks

1 stalk of celery, chopped roughly

1 can of chopped tomatoes

1 can of kidney beans, drained and rinsed

2 tsp mild chilli powder

1 tsp smoked paprika

1 tsp ground cinnamon

1 tsp Marmite

1 tbsp tomato ketchup

8 soft tortilla wraps

For the salsa: 

1 avocado, peeled and chopped finely

6 cherry tomatoes, quartered

2 spring onions, sliced finely

Handful of coriander leaves, chopped finely

Juice of 1/2 unwaxed lime

Pinch of sea salt


  1. Place the onion, pepper, sweet potato, celery and chopped tomatoes in a pan. Cook on a high heat for 10 minutes until boiling then reduce to medium. Add in the kidney beans, chilli powder, smoked paprika, cinnamon, Marmite and ketchup and cook for a further 10 minutes until the sweet potato begins to soften, stirring occasionally to prevent sticking.
  2. In the meantime, heat the oven to 180C/ Gas mark 4. Make the salsa by combining the avocado, cherry tomatoes, spring onions, coriander, lime juice and sea salt and set aside.
  3. Remove the spicy sweet potato mix from the heat and spoon 6 tbsp of this into a high powered blender. Blend on high to form a smooth paste, adding a tbsp of water if necessary. Spoon the unblended mix into the tortilla wraps, fold, then place into a large baking dish. When all of the wraps are in lined up in the dish, pour over the smooth sauce and bake in the oven for 20-25 minutes until the edges are crispy.
  4. Generously spoon over the salsa just before serving.



Contact Little Miss Meat-Free Contact