Sweet Potato Black Bean Cheese Enchiladas

Step by step

Method

1. 01

   Preheat the oven to 200°C (400°F). Toss diced sweet potato with half of the olive oil and a pinch of salt, then roast on a baking sheet for 20 minutes until tender.

2. 02

   While sweet potatoes roast, heat the remaining olive oil in a saucepan over medium heat. Add finely chopped onion and minced garlic, sautéing until translucent.

3. 03

   Stir in chili powder and ground cumin to the saucepan, cooking for 1 minute until fragrant.

4. 04

   Add crushed tomato and vegetable broth to the saucepan. Simmer for 10 minutes until the enchilada sauce thickens slightly, then season with salt.

5. 05

   In a large bowl, combine roasted sweet potato, drained black beans, and half of the shredded cheddar cheese.

6. 06

   Spread a thin layer of sauce over the bottom of a baking dish. Fill each tortilla with the sweet potato and black bean mixture, roll tightly, and arrange seam-side down in the dish.

7. 07

   Pour the remaining sauce over the rolled tortillas and top evenly with the remaining shredded cheddar cheese.

8. 08

   Bake for 15 to 20 minutes until the cheese is melted and bubbling. Garnish with fresh chopped cilantro before serving.