Sweet Potato and Black Bean Enchiladas

• 700gsweet potatoes, peeled and cut into 2cm dice
• 1red pepper, diced
• 1onion, chopped
• 3 tbspolive oil
• 2 tspground cumin
• 2 tspsmoked paprika
• 2 x 400gtins black beans, drained and rinsed
• 30 gcoriander: stalks finely chopped, leaves torn for the salad
• 60 mllime juice
• fine salt
• black pepper
• 500gpassata
• 11/2 tbsp chipotle paste
• 2garlic cloves, crushed
• 1 tspdried oregano
• 8medium flour tortillas, about 60 g each
• 100gmature cheddar, grated
• 150mlsoured cream
• 200 glittle gem lettuce, leaves separated
• 150 gcucumber, sliced

Method

1. 1Heat the oven to 220C (200C fan). Tip the sweet potatoes, red pepper and onion onto your largest roasting tray with 2 tablespoons of the olive oil, the cumin, smoked paprika, a little salt and plenty of black pepper. Toss well and spread out in a single layer.
2. 2Roast for 25 minutes, turning once, until the sweet potato is tender and browned at the edges and the onion is catching. Turn the oven down to 200C (180C fan).
3. 3While the tray roasts, stir the passata, chipotle paste, garlic, oregano and a little salt together in a jug. It goes into the dish raw; the oven cooks it into a sauce.
4. 4Tip the roasted vegetables into a bowl with the black beans, the coriander stalks, 30 ml lime juice and 4 tablespoons of the sauce. Crush roughly with a fork so about half the sweet potato and beans break down and hold the filling together. Taste; it should be smoky and sharp, so add salt if it is flat.
5. 5Spread 4 tablespoons of the sauce over the base of a baking dish about 30 x 20cm. Divide the filling between the tortilla wraps, roll each one tightly and lay them seam side down in the dish, snug in a single row. Pour the rest of the sauce over the top so every tortilla is covered, then scatter over the cheddar.
6. 6Bake for 20 minutes until the sauce is bubbling at the edges and the cheese is melted and golden in patches.
7. 7Toss the little gem and cucumber with the torn coriander leaves, the remaining 30 ml lime juice, the last tablespoon of olive oil and a pinch of salt. Serve two enchiladas each with soured cream spooned over and the salad alongside.

Per serving

kcal

1063

protein

35.1g

fibre

25.3g

carbs

151.2g

fat

36.4g