Sweet Potato & Black Bean Enchiladas
This easy and delicious enchilada recipe by one of our back-to-school creators, Claire Thomson, is perfect for weeknights, as it's packed with goodness and once it's assembled (you can do this ahead of time), it gently bakes in the oven whilst you get on with whatever else you need.
Recipe from Claire Thomson @5oclockapron - find her recipes on her Instagram as well as in her cookbooks.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Servings: 4
Ingredients:
2 onions (peeled and finely sliced)
3 garlic cloves (peeled and finely sliced)
400 g sweet potatoes (peeled and cut into bite-sized pieces)
2 red peppers (sliced)
2 tsp ground cumin
2 tsp ground coriander
¼ tsp chilli flakes (or to taste)
300 g cherry tomatoes (halved)
1 can black beans (usually about 250g once drained)
10 g fresh coriander (chopped)
200 g feta
50 g butter
50 g plain flour
400 ml milk
2 tsp paprika (smoked or unsmoked)
4 tbsp olive oil
6 Corn tortilla wraps (or flour tortilla wrap)
Recipe:
Preheat your oven to 180C fan (or use your air fryer to cook this dish).
Add the diced sweet potato to an ovenproof dish and drizzle with about half of the oil. Roast until tender, around 15– 20 mins. Remove from oven.
Meanwhile, in a pan over a moderate heat, add the remaining oil and fry the onions and peppers until soft, around 10 mins. Add the garlic and spices and cook for 1 min more or until fragrant. Add the tomatoes and season well with salt and pepper, cook for around 5 mins, until the tomatoes collapse a little.
Add the tin of black beans, add the cooked sweet potato and add the coriander, mix well and remove from the heat. Add the diced feta, mix well.
Make the white sauce: melt the butter in a small saucepan, add the flour and mix well over a moderate heat for 2 – 3 mins. Gradually add the milk, starting slowly at first, then to a steady stream, whisking all the while until incorporated. Switch to a wooden spoon and stir over a moderate – low heat until smooth and thickened, around 5 mins. Remove from heat, season with salt and pepper.
Divide the sweet potato and pepper mix amongst the tortilla wraps, folding the tortilla in half to encase the filling. Lay the filled tortilla, filling facing upwards, and left slightly open in a large baking dish. Sprinkle over with the paprika.
Pour over with the white sauce and bake in hot oven at 180C until bubbling and golden on top, around 35 – 40 mins. Rest for 5 mins before serving.
How to store
Store any leftovers in an airtight container in the fridge for up to 3 days.
