Peri Peri Sweet Potato and Black Bean Enchiladas
with Creamy Sweetcorn Topping and Baby Leaf Salad
- Milk
- Wheat
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Cereals containing gluten
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
A Mexican classic, enchiladas are a tortilla based dish where the tortillas are rolled around a filling, then covered with a savoury sauce or cheese. These Peri Peri Sweet Potato and Black Bean Enchiladas are a wholesome vegetarian version, laden with smoky peri peri flavour.
Ingredients
1 unit(s)
Sweet Potato
1 unit(s)
Garlic Clove
50 grams
Mature Cheddar Cheese
(Contains: Milk)
160 grams
Sweetcorn
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
1 carton(s)
Black Beans
1 sachet(s)
Peri Peri Seasoning
(May contain traces of: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potato into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
While the sweet potato roasts, peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese. Drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Once charred, pop the corn into a small bowl. Mix in the soured cream and season with salt and pepper - this is your creamy corn enchilada topping!
Make kid friendly: If you’d prefer to serve the charred corn on the side, set aside until ready to serve. You can also skip the charring step if your kids would prefer it plain.
Drain and rinse the black beans in a sieve.
Return the (now empty) frying pan to medium-high heat with a drizzle more oil.
Once hot, add the garlic and peri peri seasoning and fry until fragrant, 1 min.
Once fragrant, add the black beans, passata, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.
Bring to the boil, then reduce the heat to medium and simmer until thickened, 3-4 mins, then mash a third of the beans using a potato masher or the back of a fork.
Add a splash of water if it's a little too thick.
Once cooked, stir the sweet potato into the bean mixture until combined. Season with salt and pepper.
Lay the tortillas on a board (3 per person). Spoon the bean mixture down the centre of each, then roll them up to enclose the filling.
Drizzle a little oil over the bottom of an ovenproof dish, then lay in the wraps. Pack them snugly, side by side, with the folded edge underneath so they don't unroll. Spread the creamy corn over the wraps and sprinkle over the Cheddar.
Bake on the top shelf of your oven until golden, 8-10 mins.
When everything's ready, share the enchiladas between serving plates.
Serve the salad on the side with a drizzle of olive oil over the leaves to finish.
