Black Bean & Sweet Potato Enchiladas

• tiempo total: 19 minutes

Ingredientes

4 wraps

3 medium/large sweet potatoes, peeled and cut into rough 1-1.5cm cubes

Spices for the potatoes: 1tsp smoked paprika, 1tsp coriander, 1tsp cumin, 1/2 tsp cinnamon, 1tsp garlic, 1 tsp salt

4 tbsp olive oil, divided

2 tbsp plain flour

Spices for red enchilada sauce: 2 tsp smoked paprika, 1tsp cumin, 1tsp coriander, 1tsp oregano, 1tsp garlic powder, 1tsp onion powder, 1/2 tsp salt, 1/2 tsp cinnamon, 1/2 tsp cayenne)

400ml veg stock

150ml passata or a blitzed tin of tomatoes

1 tsp chipotle paste

Squeeze of lemon or red wine vinegar

3 tbsp crème fresh or vegan cheese

More salt to taste, freshly ground black pepper

2 tins black beans + their juice

4 spring onions

1 red pepper

Finely chopped coriander stalks

Finely chopped red chilli

Three minced garlic cloves

Spices for black bean mix: 1tsp smoked paprika, 1tsp coriander, 1tsp cumin, 1/2 tsp salt, pinch of black pepper

1 tbsp peanut butter

Juice of half a lime, the other half used as garnish

To serve: fresh coriander, red chilli, sliced avo, yoghurt, more chipotle paste

coat the sweet potato in spices, oil and salt, then roast for 20 mins or until soft at 200c - keep an eye on them.

Instrucciones

make the red enchilada sauce, firstly heat the oil and spices until fragrant, then whisk in the flour then add the stock, passata and chipotle paste, bring to a low simmer and whisk until smooth. Season to taste, add a squeeze of lemon or red wine vinegar.

make the black bean filling by sautéing the spring onion and red pepper with a pinch of salt, add the coriander stalks, red chilli, spices and garlic, sauté until fragrant (about 5-8 mins) then add the beans with their juice, simmer and add the nut butter, cook down until thickened, then add the roasted sweet potato. Season to taste, add a squeeze of lime. Assemble the enchiladas, top with cheese or crème fresh, bake until bubbly & golden (about 10-15mins).