Photo by Loren Castillo on Pexels
Black Bean & Sweet Potato Enchiladas with Chipotle Tomato Sauce
Enchiladas filling of roasted sweet potato and mashed black beans, paired with a chipotle tomato sauce thickened in a saucepan.
- 300 g sweet potato
- 240 g black beans tinned
- 400 g chopped tomatoes tinned
- 15 g chipotle paste
- 100 g red onion
- 2 clove garlic clove
- 5 g ground cumin
- 3 g smoked paprika
- 4 tortilla flour tortillas
- 80 g mature cheddar cheese
- 60 g soured cream
- 10 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C (180°C fan). Peel and dice sweet potato into 1.5cm cubes.
- Step 2
Toss sweet potato with 1 tablespoon oil, half the cumin, and smoked paprika. Spread on a baking tray and roast for 20 minutes until tender.
- Step 3
Meanwhile, finely dice red onion and mince garlic. Heat 1 tablespoon oil in a saucepan over medium heat.
- Step 4
Sauté onion for 5 minutes until softened, add garlic and remaining cumin, cook for 1 minute.
- Step 5
Add chopped tomatoes and chipotle paste to the pan. Simmer for 10 minutes, stirring occasionally, until thickened. Season with salt and pepper.
- Step 6
Drain and rinse black beans. In a bowl, roughly mash half the beans with a fork, then mix with whole beans and roasted sweet potato.
- Step 7
Spread 3 tablespoons of chipotle tomato sauce in the base of a small baking dish.
- Step 8
Divide the bean and sweet potato mixture between the 4 tortillas. Roll each tortilla tightly and place seam-side down in the baking dish.
- Step 9
Pour remaining sauce over the enchiladas and sprinkle with grated cheddar cheese.
- Step 10
Bake for 15 minutes until cheese is melted and bubbling.
- Step 11
Serve topped with soured cream and fresh coriander leaves.
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