Black Bean and Sweet Potato Enchiladas
,gravity=Center)
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
4Person
Preparation time
80Min.
easy
Ingredients
- Tomato Sauce
- 15 ml oil
- 1 red onion, finely chopped
- 1 red pepper, diced
- 10 ml Robertsons paprika
- 48 g packet Knorr tomato Base Dry Cook-In Sauce
- 1 x 400 g tin chopped tomatoes
- 250 ml water
- 1 ml Robertsons black pepper, to taste
- Filling
- 35 ml oil
- 500 g sweet potato, cubed
- 1 ml Robertsons black pepper, to taste
- 1 pinch Robertsons Atlantic sea salt
- 1 red onion, diced
- 10 ml Robertsons cumin
- 10 ml Robertsons coriander
- 10 ml Robertsons paprika
- 1 green pepper, diced
- 1 x 400 g tin black beans, drained
- 15 ml lemon juice
- 10 g fresh coriander, chopped
- Cheese Sauce
- 36 g Knorr Three cheese sauce
- 200 ml boiling water
- 1 ml Robertsons ground black peppercorns, to taste
- To Assemble
- 8 corn tortillas
Preparation method
Nutrition
- Nut Free
- Vegetarian
whatsfordinner Menu Planner
Simply answer a few dietary questions and we will serve you a personalised weekly menu featuring recipes that suit your needs.