Photo by Rachel Claire on Pexels
Black Bean and Sweet Potato Enchiladas
Roasted sweet potato and sautéed onion and peppers filled into tortillas with black beans and tomatoes, spiced with chipotle, cumin, and paprika.
- 8 pieces flour tortillas
- 400 g sweet potato
- 400 g tinned black beans
- 150 g cheddar cheese
- 1 medium onion
- 1 piece red bell pepper
- 3 pieces garlic cloves
- 400 g tinned tomatoes
- 15 g chipotle paste
- 5 g ground cumin
- 5 g smoked paprika
- 2 tbsp vegetable oil
- 1 piece lime
- 20 g fresh coriander
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C
- Step 2
Peel and dice sweet potato into 1cm cubes
- Step 3
Roast sweet potato with 15ml oil for 25 minutes until tender
- Step 4
Dice onion and red pepper, mince garlic
- Step 5
Heat remaining oil in large pan, cook onion and pepper for 8 minutes
- Step 6
Add garlic, cumin, and paprika, cook for 1 minute
- Step 7
Add tinned tomatoes and chipotle paste, simmer for 10 minutes
- Step 8
Drain black beans and add to sauce with roasted sweet potato
- Step 9
Season with salt, pepper, and lime juice
- Step 10
Grate cheese and reserve half for topping
- Step 11
Fill tortillas with bean mixture and half the cheese, roll tightly
- Step 12
Place seam-side down in baking dish, top with remaining cheese
- Step 13
Bake for 15 minutes until cheese melts and tortillas are golden
- Step 14
Garnish with fresh coriander and serve
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