By now you probably know that I love sweet potatoes and black beans! These vegetarian enchiladas are filled with so many delicious flavours that if you’re a meat eater I promise you won’t miss the meat.
This healthy Mexican inspired meal has become a regular feature in my house. It’s comfort food that leaves your body feeling energised and nourished.
They have the perfect amount of spice, just enough to give them a little kick. They are topped with coriander, spring onions and avocado. I love how fresh and bright this makes them.
Sweet Potato & Black Bean Enchiladas
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 1 large sweet potato, peeled and cubed
- 1 tablespoon coconut oil
- 4 cloves garlic, minced
- 2 400g cans diced tomatoes
- 2 teaspoons dried oregano
- Salt + Pepper, to taste
- 2 teaspoon chilli flakes
- 1 tablespoon balsamic vinegar
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 2 cans black beans, drained and rinsed
- 1 red onion, diced
- 1 chilli, finely chopped
- 1 teaspoon cumin
- 1 avocado
- 8 whole wheat tortilla wraps
- Coriander, to garnish
- Spring onions, to garnish
Directions
- Preheat oven to 180 degrees celsius
- Put sweet potato in the oven and cook for around 40 mins. Stick a knife through the centre to check it is cooked. Once cooked, peel the skin off and cut into cubes
- Add ½ tablespoon of coconut oil to a pan with the garlic and lightly fry for several minutes until the garlic begins to get a little colour
- Add tinned tomato to pan and season with salt & pepper, oregano, cayenne pepper, paprika and chilli flakes. Simmer on a low heat for around 15 minutes. Once the sauce has started to thicken add balsamic vinegar
- Add ½ tablespoon coconut oil to a pan with the onions and chilli and fry for approx five minutes or until onions begin to turn translucent
- Add the black beans and cumin to the pan with the onions and cook for around 5 minutes
- Cover the bottom of an ovenproof dish with a small amount of the tomato sauce
- Add ¼ cup of the black bean filling and some of the sweet potato to the tortilla and roll it up tightly
- Put the rolled tortilla in the dish making sure you place it seam side down
- Repeat until the dish is full
- Pour tomato sauce over the top of the enchiladas and put in the oven for 20 minutes
- Serve with sliced avocado and garnish with spring onions and coriander
