Smoky Black Bean and Sweet Potato Enchilada Bake
Roasted sweet potato tossed with spices, baked with black bean-tomato sauce in corn tortillas, topped with cheddar.
- 400 g Sweet potatoes
- 200 g Black beans (tinned)
- 6 pieces Corn tortillas
- 1 medium Onion
- 2 cloves Garlic cloves
- 200 g Chopped tomatoes (tinned)
- 1 tsp Smoked paprika
- 1 tsp Cumin powder
- ½ tsp Chilli powder
- ½ cube Vegetable stock cube
- 50 g Cheddar cheese (mature)
- 50 g Plain Greek yogurt (0% fat)
- 10 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 (180°C fan/Gas Mark 6). Lightly grease a small ovenproof dish (approx 20x15cm).
- Step 2
Peel and dice the sweet potatoes into 1.5cm cubes. Toss with 1 tsp olive oil, half the smoked paprika, salt, and pepper. Roast for 20 minutes until tender.
- Step 3
While potatoes roast, prepare the filling. Finely chop the onion and mince the garlic.
- Step 4
Heat a small pan over medium heat. Sauté the onion until soft (about 5 minutes). Add the garlic and cook for 1 minute more.
- Step 5
Stir in the remaining smoked paprika, cumin, and chilli powder. Cook for 30 seconds until fragrant.
- Step 6
Drain and rinse the black beans. Add the beans, chopped tomatoes, and crumbled vegetable stock cube to the pan. Simmer gently for 8 minutes until the sauce has thickened slightly.
- Step 7
Once the sweet potatoes are roasted, gently fold half of them into the black bean mixture.
- Step 8
Lightly warm the tortillas in a dry pan or microwave to make them pliable.
- Step 9
Spoon a layer of the bean/sweet potato mixture into the bottom of the oven dish. Layer with 3 tortillas, then top with the remaining filling.
- Step 10
Scatter the grated cheddar cheese over the top.
- Step 11
Bake for 15 minutes, or until the cheese is melted and bubbling.
- Step 12
Serve immediately, topped with a dollop of Greek yogurt and chopped fresh coriander.
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