Sweet Potato & Black Bean Enchiladas
Tortillas filled with roasted sweet potato, black beans and cheese, rolled in a smoky tomato sauce and baked.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Serves
- 4
- Ingredients
- 12
- Effort
- Easy
Ingredients
- 500 g (1 lb 1½ oz) Sweet potato, cut into 1.5cm (0.6 in) cubes
- 1 Red onion, diced
- 2 tbsp Olive oil
- 2 tsp Ground cumin
- 400 g tin (14 oz) Black beans, drained and rinsed
- 500 ml (2⅛ cups) Tomato passata
- 1 tbsp Taco seasoning
- 2 cloves Garlic, crushed
- 8 Small flour tortillas
- 150 g (5¼ oz) Cheddar, grated
- to serve Sour cream
- Salt
You’ll need: Large baking tray, 20 x 30cm (8 x 12 in) baking dish
Method
Heat the oven to 220°C (425°F), or 200°C (400°F) fan. Toss the sweet potato and onion on a large tray with the oil, cumin and a pinch of salt. Roast for 20 minutes, until tender. Reduce the oven to 200°C (400°F), or 180°C (350°F) fan.
Mix the passata, taco seasoning, garlic and 1/4 cup water in a bowl.
Gently mix the roasted vegetables with the beans and a third of the cheese. Spread 1/2 cup of the sauce over the base of a 20 x 30cm (8 x 12 in) baking dish.
Fill each tortilla with about 1/2 cup of the filling, roll up and place seam side down in the dish. Pour the remaining sauce over and scatter with the remaining cheese.
Bake for 18–20 minutes, until the cheese is melted and golden and the sauce is bubbling. Serve with sour cream.
Storage
Fridge up to 3 days in a sealed container. Reheat until piping hot all the way through.
