Photo by Allan González on Pexels
Black Bean & Sweet Potato Enchiladas with Chipotle-Lime Crema
Smoky roasted sweet potato and black beans wrapped in charred corn tortillas, baked under a rich chipotle-tomato sauce and melted cheddar, finished with a cooling lime crema.
- 150 g sweet potato
- 240 g black beans (tinned)
- 4 pc corn tortillas
- 100 g cheddar cheese
- 80 g red onion
- 2 pc garlic
- 1 tbsp chipotle paste
- 200 ml tomato passata
- 60 g Greek yogurt
- 1 pc lime
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp fresh coriander
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Add to a shopping listHow the shopping list works →For the filling
- Step 1
Preheat the oven to 200°C (fan 180°C). Peel and dice the sweet potato into 1cm cubes, toss with a little oil, and roast on a tray for 20 minutes, turning once, until soft and lightly caramelised.
- Step 2
Finely dice half the red onion and mince the garlic. In a bowl, mash about a third of the drained black beans with a fork, then mix with the remaining whole beans, roasted sweet potato, diced onion, garlic, cumin, and a pinch of salt.
For the sauce
- Step 1
In a saucepan, warm the tomato passata with the chipotle paste and smoked paprika over medium heat for 5 minutes, stirring, until slightly thickened; season to taste.
- Step 2
Whisk the Greek yogurt with the juice of half the lime and a pinch of salt to make the crema; set aside in the fridge.
To assemble & bake
- Step 1
Warm the tortillas briefly in a dry pan or microwave to make them pliable, then divide the bean and sweet potato filling between the 4 tortillas and roll tightly.
- Step 2
Place the rolled enchiladas seam-side down in an ovenproof dish, pour over the chipotle sauce, and scatter with the grated cheddar.
- Step 3
Bake at 200°C for 15 minutes, until the cheese is bubbling and golden at the edges.
- Step 4
Finish with a drizzle of lime crema, a squeeze of the remaining lime, and chopped fresh coriander before serving.
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