Sweet potato and black bean enchiladas

Ingredients

THE ENCHILADAS

• 1/2 large sweet potato
• 2 tbsp black beans (I used bold bean, because they’re the best ones)
• 1/4 tsp garlic powder
• 1/4 tsp ground cinnamon
• 2g coriander + some extra to top
• 1/4 cup grated cheese - cheddar/ feta would be good
• Salt and pepper
• 6 mini (taco sized) tortillas
• 1 cup Cheddar/ mozzarella mix to top

THE TOMATO SAUCE

• 400g chopped tomatoes
• 100ml water
• 1/4 tsp cinnamon
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1 tbsp balsamic
• Salt and pepper

Method

1. Add everything for your tomato sauce to a medium saucepan, then leave on medium-low heat to reduce, stirring occasionally.
2. Cut your sweet potato in half, then into quarters, then steam until it is soft in the centre - this should take about 20 minutes.
3. Once soft, remove from the heat and leave to cool slightly.
4. Remove the skin from the outside of the potato - it should just peel off.
5. Mash your sweet potato with the back of a fork until smooth, mix it with your cheese and black beans, then add your spices and season to taste.
6. Once your tomato sauce has thickened, season to taste, then take off the heat.
7. Preheat your oven to 200°C.
8. Add 1 tbsp your sweet potato mix to the middle of each tortilla, then roll them up to make 6 individual rolls.
9. Add to your baking dish, side by side (if you need to roll up more tortillas to fill the baking dish, then do).
10. Top with your tomato sauce, spread over evenly, then top with your cheddar mozzarella mix, and bake for 12-15 minutes, or until the cheese on top has gone golden brown.
11. Top with chopped coriander, then serve 2-3 per person.