sweet black potato, and bean corn enchiladas

1 HOUR 10 MINUTES | SERVES 4 | EASY |

These enchiladas are less heavy than their cheese-laden counterpart yet just as easy and delicious.

vegetable oil 1 tbsp

red onion 1, sliced

red peppers 3, sliced

sweet potatoes 3, peeled and cut into 2cm cubes

sweetcorn 200g, frozen or tinned

black beans 400g tin, drained and rinsed

vegetable stock 300ml

passata 500ml

chipotle paste 1-2 tsp

tortilla wraps 8

SPICE MIXTURE

ground cumin 2 tsp chilli powder or cayenne 1-2 tsp garlic granules 2 tsp

dried oregano 2 tsp

smoked paprika 2 tsp

TO SERVE

dairy-free yogurt or crème fraîche

avocado 1, sliced

coriander a small bunch, chopped

sliced red chillies lime 1, cut into wedges

hot sauce (optional)

1 Heat the oil in a frying pan over a medium heat and fry the onion and peppers for 10 minutes until tender. Add the sweet potatoes, sweetcorn, beans and stock. Simmer for 15 minutes until the stock has mostly evaporated and the potatoes are tender.

2 For the spice mixture, combine the dry spices in a small bowl with 1 tsp each of salt and black pepper. Sprinkle half over the veg mixture and cook for 1 minute, then remove from the heat.

3 Simmer the passata with the remaining spice mixture and chipotle in a small pan over a low heat for 6-8 minutes or until saucy.

4 Heat the oven to 200C/fan 180C/gas 6. Divide the veg filling between the wraps and roll up into fat cigars. Spoon some of the sauce into the base of a lasagne dish. Arrange the enchiladas into the dish in a single layer, pushing them against one another in a neat line, then pour over the remaining sauce. Bake for 20 minutes until bubbling and the tortillas are golden. Spoon over the yogurt and scatter with the avocado and coriander. Serve with lime wedges to squeeze over, and hot sauce, if you like.

PER SERVING 568 kcals | fat 9.7G saturates 2.5G | carbs 92.8G | sugars 26.5G fibre 18.2G | protein 18.3G | salt 2.9G