Mexican Chipotle Sweet Potato and Black Bean Enchiladas with Avocado Crema
Roasted sweet potato and onion peppers with chipotle tomato sauce, filled in tortillas, baked with cheddar and served with avocado crema.
- 600 g sweet potatoes
- 400 g black beans tinned
- 6 large flour tortillas
- 1 medium red onion
- 1 large red pepper
- 2 tbsp chipotle paste
- 400 g tinned chopped tomatoes
- 150 g mature cheddar cheese
- 1 large avocado
- 150 ml soured cream
- 2 limes lime
- 20 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C and peel sweet potatoes, cut into 2cm cubes
- Step 2
Toss sweet potato with 2 tbsp oil, salt and pepper, roast for 25 minutes until tender
- Step 3
Dice red onion and red pepper, drain and rinse black beans
- Step 4
Heat 1 tbsp oil in pan, cook onion and pepper for 5 minutes until softened
- Step 5
Add 1 tbsp chipotle paste, cook for 1 minute, then add half the tomatoes and simmer for 5 minutes
- Step 6
Mash avocado with lime juice, soured cream and season with salt for crema
- Step 7
Mix roasted sweet potato with black beans and cooked vegetables
- Step 8
Make enchilada sauce by simmering remaining tomatoes with 1 tbsp chipotle paste for 8 minutes
- Step 9
Grate cheddar cheese and roughly chop coriander
- Step 10
Warm tortillas and fill each with sweet potato mixture, roll tightly
- Step 11
Place enchiladas seam-side down in baking dish, pour over sauce and sprinkle with cheese
- Step 12
Bake for 15 minutes until cheese melted and bubbling, serve with avocado crema and coriander
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