Smoky Black Bean & Sweet Potato Enchiladas

⏱ 60 min · Serves 4

Soft tortillas rolled around creamy roasted sweet potato and smoky chipotle black beans, blanketed in a quick red sauce and bubbling cheese. Comfort food that happens to be meat-free and ridiculously good with a squeeze of lime.

Per serving: 785 kcal · 29.0g protein · 93.0g carbs · 33.0g fat

Ingredients

• 2 medium sweet potatoes (about 600g), peeled and cut into 2cm cubes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and black pepper
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 x 400g tin black beans, drained and rinsed
• 1-2 tsp chipotle paste (to taste)
• 1 x 400g tin chopped tomatoes
• 1 tsp dried oregano
• 1 tsp caster sugar
• 150ml vegetable stock
• 8 medium flour tortillas
• 200g mature cheddar or Monterey Jack, grated
• Small bunch coriander, chopped
• 1 lime, cut into wedges
• 4 tbsp soured cream, to serve

Method

1. Heat the oven to 200C/180C fan. Toss the sweet potato with 1 tbsp oil, the cumin, smoked paprika, salt and pepper on a baking tray and roast for 25 minutes until tender and caramelised at the edges.
2. Meanwhile, heat the remaining oil in a saucepan and cook the onion for 6-7 minutes until soft. Add the garlic and cook 1 minute more.
3. Scoop half the onion mixture into a bowl and set aside for the filling. To the pan, add the chopped tomatoes, oregano, sugar, stock and 1 tsp chipotle paste. Simmer 12-15 minutes until thickened to a pourable sauce. Season, then blend smooth if you like.
4. Mash the roasted sweet potato roughly in a large bowl with the reserved onions, the black beans, remaining chipotle paste and a handful of coriander. Taste and season well.
5. Spread a few spoonfuls of sauce over the base of a large baking dish. Divide the filling between the tortillas, add a little cheese to each, roll up and lay seam-side down in the dish.
6. Pour over the remaining sauce and scatter with the rest of the cheese. Bake for 20 minutes until bubbling and golden.
7. Rest 5 minutes, then top with coriander, soured cream and lime wedges to squeeze over.