Cheesy Chipotle Veggie Enchiladas
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Cheesy Chipotle Veggie Enchiladas

Cheesy Chipotle Veggie Enchiladas

with Sweet Potato, Black Beans and Salad

Our Cheesy Chipotle Veggie Enchiladas is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

1 unit(s)

Sweet Potato

2 unit(s)

Garlic Clove

1 carton(s)

Black Beans

30 grams

Tomato Puree

10 grams

Vegetable Stock Paste

(Contains Celery)

60 grams

Mature Cheddar Cheese

(Contains Milk)

20 grams

Chipotle Paste

6 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

120 grams

Marinara Sauce

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

½ tsp

Sugar for the Dressing


Nutritional information

Energy (kJ)3092 kJ
Energy (kcal)739 kcal
Fat18.5 g
of which saturates9 g
Carbohydrate107 g
of which sugars22.2 g
Protein30.2 g
Salt3.98 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Potato Masher
Large Frying Pan
Oven dish
Medium Bowl


Get Started

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 1cm chunks (no need to peel).

Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.

Sauce Time

Meanwhile, peel and grate the garlic (or use a garlic press). 

Drain and rinse the black beans in a sieve.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the garlic and tomato puree. Fry until fragrant, 1 min.

Stir in the black beans, veg stock paste, sugar and water for the sauce (see pantry for both amounts). Roughly mash half the beans in the pan using a potato masher or the back of a fork.

Finish the Prep

Bring the sauce to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

Meanwhile, grate the cheese.

Once roasted, stir the sweet potato through the beans. Stir in the chipotle paste (add less if you'd prefer things milder).

Season with salt and pepper. Add a splash of water if it's a little too thick.

Make your Enchiladas

Lay the tortillas on a board (3 per person), spoon the sweet potato and bean filling down the centre of each, then roll them up to enclose the filling.

Drizzle a little oil over the bottom of an appropriately sized oven proof dish, then lay in the wraps. Pack them snugly, side by side, with the folded edge underneath so they don't unroll.

Spread the marinara sauce over the top of the wraps, then sprinkle over the cheese.

Bake on the top shelf of your oven until golden, 8-10 mins.

Dress the Salad

Meanwhile, in a medium bowl, combine the red wine vinegar and sugar for the dressing (see pantry for amount). Add a drizzle of olive oil, season with salt and pepper, then set aside. 

Just before serving, toss the baby leaf salad through the dressing.

Serve Up

Share your enchiladas between your plates.

Serve the salad alongside.