Vegetarian Enchiladas

Vegetarian Enchiladas from Life Health Foods on Vimeo.


  • Avocado Cooking Oil (we love Olivado)
  • 2 garlic cloves – minced
  • 1 onion – finely chopped
  • 1 red capsicum – finely chopped
  • 1 sweet potato – cut into small cubes and parboiled
  • ½ tsp cumin powder
  • ½ tsp garlic powder
  • ½ tsp chili powder + 1 tsp for the corn kernels
  • 1 can black beans, drained (we love Delmaine)
  • 1 can chopped tomato (we love Chantal Organics)
  • 1 block Firm Style Tofu
  • 1 tbsp honey (we love Airborne Honey)
  • Salt
  • 1 bottle pasata (we love Chantal Organics)
  • 1 packet wraps (we love Gianni’s)
  • 1 avocado (we love New Zealand Avocado)
  • A handful of coriander (we love Superb Herb)
  • 1 canned corn kernels – drained


      1. Preheat oven to 200°C.
      2. In a heavy based pan over a medium heat, fry off the onion, garlic and capsicum in a drizzle of avocado cooking oil.
      3. Add the cumin, garlic powder and chilli and fry off for a further 2 minutes.
      4. Add the beans, tomato, crumbled firm tofu and sweet potato.
      5. Add honey and salt to taste.
      6. Divide the veggie mixture between 8 tortillas and roll them up. Place them in a stone baking dish lined up.
      7. Pour over the passata and drizzle some extra avocado oil and bake for 35-40 minutes until golden.
      8. In a pan over a high heat, fry off the corn kernels with a drizzle of avocado oil. Season with salt and chilli powder. Fry until brown and starting to char.
      9. Top the enchiladas with sliced avo, grilled corn and fresh coriander.
      10. Devour!

SERVES: 4 / Prep time 20 mins / cooking time 40 mins

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