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Black Bean and Sweet Potato Enchiladas

Black Bean and Sweet Potato Enchiladas

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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.
Difficulty
easy

Ingredients

Tomato Sauce
15 ml oil
1 red onion, finely chopped
1 red pepper, diced
10 ml Robertsons paprika
1 packet Knorr tomato Base Dry Cook-In Sauce
1 x 400 g tin chopped tomatoes
250 ml water
Robertsons Atlantic sea salt
Robertsons Black Pepper
Filling
35 ml oil
500 g sweet potato, cubed
Robertsons Atlantic sea salt
Robertsons Black Pepper
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
Knorr Three cheese sauce
200 ml boiling water
Robertsons Atlantic sea salt
Robertsons Black Pepper
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 over 200ml boiling water and whisk together. Cook out over a low heat until thickened.
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 sauce, followed by the Knorr 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

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