Vegan Sweet Potato and Black Bean Enchiladas

Ingredients

For 4 portions

• 🍠 600g sweet potato
• 🏺 30ml olive oil
• 🧅 150g onions
• 🫑 150g red bell pepper
• 🧄 9g garlic
• 🌿 4g cumin powder
• 🫑 4g smoked paprika
• 🌶️ 2g chipotle chillies (dried)
• 🌿 2g oregano
• 🫘 480g black beans, canned
• 🌽 150g canned sweetcorn
• 🥫 500ml passata
• 🥕 150ml vegetable broth (rehydrated stock cube)
• 🫓 8 8 inch wheat tortilla
• 🧀 120g plant-based cheese alternative
• 🥑 150g avocado
• 🍋 50g lime
• 🌿 10g fresh coriander
• 🧂 5g salt

Method

1. Heat the oven to 200°C (180°C fan). Peel the sweet potato, cut into 1.5 cm cubes, toss with 15 ml of the oil and a pinch of salt and roast for 25 minutes, until soft and golden.
2. Meanwhile, heat the rest of the oil in a pan and cook the chopped onion and pepper for 6 minutes, until soft. Add the garlic, cumin, smoked paprika, chipotle and oregano and stir for 1 minute.
3. Spoon out half the onion mixture into a bowl. Add the passata and stock to the pan and simmer for 10 minutes, until slightly thickened. Season with salt. This is the enchilada sauce.
4. Add the roasted sweet potato, drained black beans and sweetcorn to the onion in the bowl and mash lightly so it holds together. Season to taste.
5. Spread a third of the sauce over the base of a large baking dish. Divide the filling between the tortillas, roll them up and lay them seam-side down in the dish.
6. Pour over the rest of the sauce, making sure the tortilla edges are covered, and scatter with the grated plant-based cheese.
7. Lower the oven to 180°C (160°C fan) and bake for 20 minutes, until bubbling.
8. Top with sliced avocado, coriander and lime wedges to serve.