Sweet potato & black bean enchiladas

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| Prep time: 5 minutes | Cook time: 35 minutes | Total cook time: 40 minutes |


We love Mexican food and there is nothing like cheesy enchiladas to brighten up a cold evening. If you'd rather it be slightly less spicy simply omit the cayenne pepper.


Serves 4

Here's what you'll need:
Enchiladas:
2 sweet potatoes, peeled and chopped
1 small red onion, peeled and chopped
1 red chilli
1 can of black beans, rinsed and drained
1 tsp ground cumin
1 tsp cayenne pepper (optional if you like heat)
2 tsp smoked paprika
2 cloves garlic, pressed 
juice of half a lime 
100g grated cheese
100g crumbled feta cheese

 Season to taste
Pack of whole wheat tortillas

 Sauce:
1 jar of passata
1 tbsp of chipotle cooking paste

 Sprinkle with grated cheese

 Here's how you make it:
  1. Preheat oven to 180 ͦ c
  2. Place the sweet potato cubes in a saucepan of boiling water and until soft, around 15 minutes.
  3. In a frying pan heat oil and fry onion and chilli until soft, around 5 minutes.
  4. Add garlic and fry for a further 2 minutes.
  5. Add black beans, lime juice, cumin, cayenne pepper, smoked paprika and mix well.
  6. When the sweet potatoes are cooked mash and add to black bean mixture.
  7. Fill the centre of the tortillas with the mixture, top with some grated cheese and feta. Roll and place them folded side down in your baking dish.
  8. Heat the passata in a pan and add the chipotle sauce. Stir well and then pour over the enchiladas and sprinkle with cheese.
  9. Bake in the oven for 10 minutes until the cheese on top is bubbling.
Serve with your favourite accompaniments: guacamole, sour cream or salsa.
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