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