Black Bean and Sweet Potato Enchiladas
Mildly spicy and packed with healthy veggies and fibre-rich beans, these easy enchiladas are sure to become a family favourite. Cover your enchiladas with a rich tomato mix plus a cheesy sauce, then bake them until the topping is golden and bubbling.
Feeds
4People
Preparation time
80Min.
easy
Ingredients
- Tomato Sauce
- 15 ml oil
- 1 red onion, finely chopped
- 1 red pepper, diced
- 10 ml Robertsons paprika
- 12 g packet Knorr tomato Base Dry Cook-In Sauce
- 1 x 400 g tin chopped tomatoes
- 250 ml water
- Robertsons Atlantic sea salt, to season
- 1 ml Robertsons black pepper, to taste
- Filling
- 35 ml oil
- 500 g sweet potato, cubed
- Robertsons Atlantic sea salt, to season
- 1 ml Robertsons black pepper, to taste
- 1 red onion, diced
- 10 ml Robertsons ground cumin
- 10 ml Robertsons ground coriander
- 10 ml Robertsons paprika
- 1 green pepper, diced
- 1 x 400 g tin black beans, drained
- 15 ml lemon juice
- 10 g coriander, chopped
- Cheese Sauce
- 36 g Knorr Three cheese sauce
- 200 ml boiling water
- Robertsons Atlantic sea salt, to season
- Robertsons ground black peppercorns, to taste
- To Assemble
- 8 corn tortillas
Preparation method
- Tomato Sauce
- Heat the oil in a pan over a medium heat. Add the onion and red pepper. Cook until starting to soften, 8-10 minutes. Add the Robertson’s Paprika and cook for a further minute.
- Add the Knorr Tomato Base Dry Cook-In Sauce, tin tomatoes and water. Simmer until slightly thickened.
- Season with Robertson’s Atlantic Sea Salt and Robertson’s Black Pepper.
- Filling
- Preheat the oven to 200C.
- Line a baking tray with baking paper. Toss the cubed sweet potato with 15ml oil and a pinch of Robertson’s Atlantic Sea Salt and Robertson’s Black Pepper. Roast in the oven for 30 minutes, until golden and cooked through.
- Heat 15ml oil in a pan over a medium heat. Add the onion and cook until soft.
- Add the Robertson’s Ground Cumin, Robertson’s Ground Coriander, Robertson’s Paprika and green pepper. Cook for a further minute.
- Add the black beans and lemon juice, mix everything together well.
- Add the sweet potato, 100ml of the tomato sauce with 50ml water and cook down until thickened.
- Season with Robertson’s Atlantic Sea Salt and Robertson’s Black Pepper, and stir through the coriander.
- Cheese Sauce
- Pour the Knorr Three Cheese Sauce sachet into a jug.
- Pour in rapidly boiling water up to the 250ml mark and whisk until thick.
- Season with Robertson’s Atlantic Sea Salt and Robertson’s Black Pepper.
- To Assemble
- Preheat the oven to 190C.
- Lay out the tortillas on a clean surface.
- Divide the filling between the tortillas and roll them up into individual sausages. Lay them alongside each other in a baking dish.
- Pour over the Knorr Tomato Base Dry Cook-In Sauce, followed by the Knorr Three Cheese Sauce.
- Bake in the oven for 15 minutes, followed by 5 minutes under the grill, until golden on top.
- Serve with fresh coriander.
Nutrition
- Nut Free
- Vegetarian
Try our Menu Planner
Simply answer a few dietary questions and we will serve you a personalised weekly menu featuring recipes that suit your needs.