Sweet Potato + Black Bean Enchiladas

Becks: "It is absolutely worth getting your hands on some good beans. Bold bean have the best ones. They’re stored in brine, which makes them super tasty, juicy & salty. I’d get some if I were you" !

FEEDS

2-3

TAKES

30-35

Sweet Potato + Black Bean Enchiladas

Rated 5.0 stars by 1 users

Servings

2-3

Cook Time

30-35 minutes

Author:

Beck Johnson @beckbitesback

Image of Sweet Potato + Black Bean Enchiladas

Ingredients

The Enchiladas

1 sweet potato
½ jar of Queen Black Beans, drained
1/4 tsp garlic powder
½ tsp ground cinnamon
A small bunch of fresh coriander, finely chopped
2 big handfuls of grated cheese, such as cheddar or feta (or vegan alternative)
6 mini (taco sized) soft tortillas
25 g cheddar, 25 g mozzarella mixed, to top (or vegan alternative)

The Tomato Sauce

400g chopped tomatoes
100ml water
½ tsp cinnamon
1 tsp ground cumin
½ tsp ground coriander
1 tbsp balsamic

To serve

Lime wedges
Yogurt or sour cream, or vegan alternative

Directions

Preheat your oven to 200°C.
Add everything for your tomato sauce to a medium saucepan, then leave on medium-low heat to reduce, stirring occasionally. Season to taste.
Cut your sweet potato in half, then into quarters, then steam until it is soft in the centre - this should take about 20 minutes. Once soft, remove from the heat and leave to cool slightly. Remove the skin from the outside of the potato - it should just peel off.
Mash your sweet potato with the back of a fork until smooth, mix it with the cheddar/feta and black beans, then add your spices and season to taste.
Once your tomato sauce has thickened, season to taste, then take off the heat.
Add 1 tbsp your sweet potato mix to the middle of each tortilla, then roll them up to make 6 individual rolls. Add to your baking dish, side by side (if you need to roll up more tortillas to fill the baking dish, then do).
Top with your tomato sauce, spread over evenly, then top with your cheddar and mozzarella mix, and bake for 12-15 minutes, or until the cheese on top has gone golden brown.
Top with chopped coriander. Serve with a squeeze of lime and some yoghurt/sour cream, if you fancy.