Mexicanvegetarianbakefamily

Black Bean and Sweet Potato Enchiladas

Name: Black Bean and Sweet Potato Enchiladas
Total time: 60 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 600 g Sweet potatoes; 1 can Tinned black beans; 2 tsp Ground cumin; 1 tsp Chilli powder; 500 g Passata; 2 cloves Garlic; 8 pc Flour tortillas; 150 g Cheddar; 3 pc Spring onions; 2 tbsp Olive oil

Soft tortillas rolled around roasted sweet potato and black beans, baked under a cumin tomato sauce and melted cheddar.

60 minutesServes 4Medium

Ingredients

Sweet potatoes600 g
Tinned black beans1 can
Ground cumin2 tsp
Chilli powder1 tsp
Passata500 g
Garlic2 cloves
Flour tortillas8 pc
Cheddar150 g
Spring onions3 pc
Olive oil2 tbsp

Method

01
Heat the oven to 200C. Peel and dice the sweet potatoes, toss with 1 tbsp oil and 1 tsp cumin, season and roast for 25 minutes until tender.
02
Meanwhile, fry the crushed garlic in the remaining oil for 1 minute, add the passata, chilli powder and remaining cumin and simmer for 10 minutes, then season.
03
Roughly mash the roasted sweet potato with the drained beans, sliced spring onions and a third of the grated cheddar.
04
Spread a little sauce over the base of a baking dish, fill and roll the tortillas, lay them seam side down, then pour over the rest of the sauce and scatter with the remaining cheese.
05
Bake at 200C for 20 minutes until bubbling and golden at the edges.

Cook with what you have.

CulinaX keeps track of your kitchen, finds recipes you can make tonight, and talks you through them step by step. Free to start.

Make a free account