Vegan Black Bean Enchiladas

This is a tasty dinner perfect for friends popping over, it’s fuss free and packed full of so many flavours. I’ve teamed up with Bfree to bring you this recipe using their Gluten and wheat free wraps, I used wholegrain here but any of there flavours will work well. The wraps hold in the spicy black bean and sweet potato mix perfectly, getting lovely and crispy on the edges just like tortilla chips but the middle stays nice and soft from the tomato sauce on top. You can alter the spice on this recipe to suit your preferences but the sweet potato does help to balance out the kick a little. Enjoy the recipe dpt forget to tag me in your recreations.

Serves 4

Cooks in 20 Minutes


1 x pack bfree wrap (4 wraps)
1 tbsp. oil
1 x tin black beans rinsed and drained
1 small red onion peeled and diced very fine
2 garlic cloves peeled and crushed
1 tsp chilli ground
½ tbsp. cumin ground
1 large (250g) sweet potato peeled and grated
Pinch sea salt
1 tsp black pepper ground
quick enchilada sauce
350ml passata
1.5 tbsp. hot sauce
1 tbsp. maple syrup

Toppings – optional
3 tbsp nutritional yeast or vegan cheese
1 ripe diced avocado
chilli flakes
chopped coriander


Preheat oven 190°C
Start by grabbing a large deep frying pan and place over high heat.
Add the oil and onion, cook for 2-3 minutes stirring not to burn just lightly colour and soften.
Toss in the garlic and spices cooking for 1 minute.
Add the grated sweet potato and cook for 4 minutes until tender.
Stir in the black beans and seasoning cook for a moment before removing from the heat.
In a bowl combine the passata, hot sauce and maple.

Have your baking dish ready, add approx. 6 tbsp. of sauce to the bottom of the dish and shake it around to cover the base.( this just help the wraps from sticking)
I would recommend to set up almost stations, have your frying pan with your filling to your left, then the wraps in front and the baking dish to your right.
Fill each wrap with 6-8 tbsp. of filling and tightly wrap them up placing in the baking dish.
Once all your wraps are used pour over with the enchilada sauce.
Sprinkle with vegan cheese if using.
Place in the oven to cook for 12 minutes.
Add herbs and avocado to top.