Two-tray black bean and sweet potato enchiladas

Name: Two-tray black bean and sweet potato enchiladas
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 4 servings
Ingredients: 800 g Sweet potatoes, peeled and cut into 2cm cubes; 30 ml Olive oil; 2 Onions, chopped; 2 Peppers, chopped; 0.3 Garlic, crushed; 6 g Ground cumin; 6 g Smoked paprika; 800 g Black beans, 2 tins, drained; 200 g Sweetcorn; 700 g Passata; 20 g Chipotle paste, leave out for a mild sauce; 12 Tortilla wraps; 250 g Cheddar, grated; 150 g Soured cream; 15 g Fresh coriander

Smoky sweet potato and black bean enchiladas under a blanket of melted cheese. The recipe makes two trays: bake one tonight and freeze the other for a night when nobody wants to cook.

Ingredients

800 g Sweet potatoes, peeled and cut into 2cm cubes
30 ml Olive oil
2 Onions, chopped
2 Peppers, chopped
0.3 Garlic, crushed
6 g Ground cumin
6 g Smoked paprika
800 g Black beans, 2 tins, drained
200 g Sweetcorn
700 g Passata
20 g Chipotle paste, leave out for a mild sauce
12 Tortilla wraps
250 g Cheddar, grated
150 g Soured cream
15 g Fresh coriander

Method

Heat the oven to 200°C (180°C fan). Toss the sweet potato with half the oil and roast for 25 minutes until soft and catching at the edges.
Fry the onions and peppers in the rest of the oil for 8 minutes, then add the garlic, cumin and paprika for a minute. Stir in the beans, sweetcorn and roasted sweet potato and lightly squash some of the beans.
Mix the passata with the chipotle paste and a pinch of salt.
Spread a little sauce in two ovenproof dishes. Fill and roll the wraps, 6 per dish, seam side down. Pour over the rest of the sauce and scatter with the cheese.
Cover one dish with foil, label it and put it in the freezer once cool.
Bake the other dish for 25 minutes until bubbling and golden.
Serve with soured cream and coriander.