Black Bean & Sweet Potato Enchiladas

• Sweet potato(2)
• Olive oil(2 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Black Beans(2)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Dried Oregano(1 tsp)
• Tomato paste(1 tbsp)
• Baby Spinach(100 g)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Enchilada Sauce(450 ml)
• Tortilla(8)
• Avocado(1)
• Coriander(15 g)
• Lime(1)

Method

1. 1

   Preheat the oven to 200°C. Peel and cut the {Sweet potato} into small bite-size pieces. Dice the {Onion}, mince the {Garlic}, drain and rinse the {Black Beans}, slice the {Avocado}, chop the {Fresh cilantro}, and cut the {Lime} into wedges.

   ~20 min

2. 2

   Heat {Olive oil} in a large pan over medium heat. Cook the {Sweet potato} and {Onion} for 8 minutes until the onion softens and the sweet potato starts to turn tender. Stir in the {Garlic}, {Cumin}, {Smoked paprika}, {Oregano}, and {Tomato paste} for 1 minute.

   ~9 min

3. 3

   Add the {Black Beans}, {Baby Spinach}, {Salt}, {Black pepper}, and 120ml water. Cook for 5 minutes, stirring and lightly crushing some beans, until the spinach wilts and the filling becomes thick and cohesive.

   ~5 min

4. 4

   Spread a thin layer of {Enchilada Sauce} in a baking dish. Fill each {Tortilla} with the sweet potato and black bean mixture, roll tightly, and nestle them seam-side down in the dish. Pour over the remaining {Enchilada Sauce}.

   ~6 min

5. 5

   Bake for 25 minutes until the sauce is bubbling and the tortillas are tender at the edges.

   ~25 min

6. 6

   Serve the enchiladas with the {Avocado}, {Fresh cilantro}, and a squeeze of {Lime} over the top.

   ~15 min