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Sweet potato and pepper enchiladas recipe

Sweet potato and pepper enchiladas recipe

82 ratings

These vegetarian-friendly enchiladas are loaded with Cajun flavour and plenty of filling veg See method

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 501 calories / serving
  • Freezable
  • Vegetarian


  • 2 sweet potatoes (about 400g), diced
  • 2 mixed peppers, diced
  • 2 small onions, diced
  • 2 tbsp olive oil, plus extra for greasing
  • 2 tbsp Cajun seasoning
  • 400g tin chopped tomatoes
  • ½-1 red chilli, chopped (to taste)
  • 1 garlic clove, peeled
  • 10g fresh coriander, ½ chopped, ½ leaves picked
  • 4 wholemeal tortilla wraps
  • 120g lighter Cheddar, grated
  • ¼ lemon, juiced
  • 250g pack sweet and crunchy salad
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    7g 34%
  • Sugars

    21g 23%
  • Salt

    2.3g 39%

of the reference intake
Carbohydrate 64.2g Protein 18.8g Fibre 15.2g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Tip the sweet potatoes, peppers and onions onto a baking tray. Drizzle with 1½ tbsp oil and 1 tbsp Cajun seasoning, toss to coat, then roast for 20-25 mins until tender and lightly golden.
  2. Meanwhile, blitz the tomatoes, chilli, garlic and 1 tbsp Cajun seasoning. Pour into a small saucepan and simmer over a medium heat for 5 mins until thickened slightly.
  3. Mix the roasted veg in a bowl with the chopped coriander and half the tomato sauce. Spoon onto the tortilla wraps in a line, then roll up like a fat cigar. Transfer to a greased baking dish about 30 x 20cm (ensure that it’s freezer-safe if you’re planning to freeze) in a single layer and pour over the remaining sauce. Scatter with cheese; bake for 10-15 mins until hot and bubbling.
  4. Mix the lemon juice with the remaining ½ tbsp olive oil. Toss through the salad and serve with the enchiladas and coriander leaves.

See more Mexican recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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