Sweet Potato & Black Bean Enchiladas

Ingredients

• 500g Sweet potato, cut into 1.5cm cubes
• 1 Red onion, diced
• 2 tbsp Olive oil
• 2 tsp Ground cumin
• 400g tin Black beans, drained and rinsed
• 2 cups (500ml) Tomato passata
• 1 tbsp Taco seasoning
• 2 cloves Garlic, crushed
• 8 Small flour tortillas
• 150g Cheddar, grated
• to serve Sour cream
• Salt

You’ll need: Large baking tray, 20 x 30cm baking dish

Method

1. 1

   Heat the oven to 220°C (200°C 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 (180°C fan).

2. 2

   Mix the passata, taco seasoning, garlic and 1/4 cup water in a bowl.

3. 3

   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 baking dish.

4. 4

   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.

5. 5

   Bake for 18–20 minutes, until the cheese is melted and golden and the sauce is bubbling. Serve with sour cream.