Black Bean and Sweet Potato Enchiladas

Instructions

1. 01

   Preheat oven to 180C/350F.

2. 02

   Peel and cut the sweet potato into 1cm chunks. Place in a baking tray and toss with some oil, salt and pepper.

3. 03

   Place in the oven for 20-25 minutes until soft and starting to brown on the edges.

4. 04

   Heat a tbsp of oil in a pan on medium heat. Add finely chopped red onion, stir and let cook for a couple of minutes.

5. 05

   Then add the garlic and fry for a few minutes until fragrant and the onions are soft.

6. 06

   Add drained black beans, cumin, smoked paprika and pinch of hot chilli powder ( or more if you like it spicy). Stir and fry for 30 seconds.

7. 07

   Add 1 cup (about 200ml) of the enchilada sauce along with the roasted sweet potato and mix until combined. Season with salt and pepper and take off the heat.

8. 08

   Prepare to assemble the enchiladas. Warm up the tortillas for 20-30 seconds until soft.

9. 09

   In a large roasting dish spoon a few tbsp of sauce and spread into a thin layer.

10. 10

    Take a tortilla, place 2 tbsp of filling inside and a small handful of cheese. Gently roll and then place open side down. Repeat until all 8 enchiladas are snug in the dish.

11. 11

    Pour over and spread the remaining sauce on top. I like to leave the edges sauce free so they go crispy.

12. 12

    Scatter the vegan cheese on top and bake for 20-25 minutes until the sides are bubbling and the cheese is nice and melted.

13. 13

    Serve and top with fresh coriander, avocado, lime and chilli.