Sweet Potato & Black Bean Enchiladas

• Sweet potato(2)
• Olive oil(2 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Black Beans(2)
• Cumin(2 tsp)
• Smoked paprika(1 tsp)
• Dried Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Spinach(120 g)
• Enchilada Sauce(450 ml)
• Tortilla(8)
• Avocado(1)optional
• Coriander(15 g)optional
• Lime(1)optional

Method

1. 1

   Peel and dice the {Sweet potato}. Finely chop the {Onion} and mince the {Garlic}. Drain and rinse the {Black Beans}.

   ~15 min

2. 2

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

   ~9 min

3. 3

   Add the {Black Beans} and {Spinach}. Cook for 3 minutes, stirring and lightly mashing some of the beans so the filling holds together. Remove from the heat. Spread a thin layer of {Enchilada Sauce} in a baking dish.

   ~3 min

4. 4

   Divide the filling between the {Tortilla}, roll them up, and arrange seam-side down in the dish. Pour over the remaining {Enchilada Sauce}, covering the tortillas well.

   ~4 min

5. 5

   Bake at 200°C until the sauce is bubbling and the edges are lightly toasted, 16 minutes.

   ~16 min

6. 6

   Top with sliced {Avocado}, chopped {Fresh cilantro}, and wedges of {Lime} for squeezing over.