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
  1. Preheat oven to 180 degrees celsius
  2. 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
  3. 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
  4. 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
  5. 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
  6. Add the black beans and cumin to the pan with the onions and cook for around 5 minutes
  7. Cover the bottom of an ovenproof dish with a small amount of the tomato sauce
  8. Add ¼ cup of the black bean filling and some of the sweet potato to the tortilla and roll it up tightly
  9. Put the rolled tortilla in the dish making sure you place it seam side down
  10. Repeat until the dish is full
  11. Pour tomato sauce over the top of the enchiladas and put in the oven for 20 minutes
  12. Serve with sliced avocado and garnish with spring onions and coriander
Recipe by at https://www.caseyjade.com/sweet-potato-black-bean-enchiladas/