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
Recipe by at https://www.caseyjade.com/sweet-potato-black-bean-enchiladas/