Sweet Potato & Black Bean Enchiladas

80 min · Easy · Serves 4

480 kcal per serving · 18g protein

Roasted sweet potato and black beans rolled in tortillas under a smoky red sauce and melty cheddar. Crowd-pleaser.

Ingredients

• 800 g Sweet potato
• 400 g Canned black beans
• Corn or flour tortillas × 8
• 320 g Chopped tomatoes (canned)
• 200 g Cheddar (shredded)
• Red onion × 1
• 4 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Smoked paprika
• 2 tsp Chipotle in adobo (or paste)
• 4 tbsp Olive oil
• Lime × 1
• 20 g Fresh coriander
• 8 g Salt
• 4 g Black pepper

Method

1. Preheat the oven

   

   Preheat the oven to 200°C.

2. Peel and cube the sweet

   Peel and cube the sweet potato.

3. Toss the cubes

   Toss the cubes on a baking tray with half the olive oil, the cumin, paprika, salt and pepper.

4. Roast 25 minutes

   

   Roast 25 minutes until tender — a fork should slide in easily.

5. Heat the remaining oil

   

   Heat the remaining oil in a pan over medium heat.

6. Add the diced onion

   Add the diced onion and cook 5 minutes until soft and see-through.

7. Add the garlic

   Add the garlic, chipotle, tomatoes and a splash of water.

8. Simmer 8 minutes

   

   Simmer 8 minutes — small bubbles, not a rolling boil — until thickened.

9. Mash & Fill

   

   Mash sweet potato roughly with drained black beans, lime juice and salt.

10. Roll

    

    Warm the tortillas in a dry pan or the microwave until soft and bendy. Divide the filling between them, roll each one up and place seam-down in a baking dish.

11. Sauce & Cheese

    

    Spoon red sauce over enchiladas. Top with shredded cheddar.

12. Bake

    

    Reduce the oven to 180°C and bake for 20min until cheese is bubbly and edges crisp.

13. Garnish

    

    Scatter coriander and serve with extra lime.