Black bean and sweet potato enchiladas

• 2 medium sweet potatoespeeled and cut into 1cm (½-inch) cubes
• 1 can canned black beans400g can, drained and rinsed
• 2 tbs avocado oil
• 1 ½ tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ¾ tsp kosher salt
• ¼ tsp black pepper
• 1 medium limejuiced
• 2 can store-bought enchilada sauce283g (10 oz) cans, red enchilada sauce
• 8 store-bought flour tortillas20cm (8-inch) size
• 15 g fresh cilantroroughly chopped
• 3 scallionsthinly sliced
• 1 medium avocadosliced, for topping

1. 1

   Preheat the oven to 220°C (425°F). Toss the cubed sweet potatoes on the sheet pan with the avocado oil, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated. Spread in a single layer.

   Tip: Smaller cubes cook faster and mash more easily — aim for 1cm pieces.

2. 2

   Roast the sweet potatoes until fork-tender and caramelized on the edges, about 12-15 minutes. Give the pan a shake halfway through for even browning.

   Tip: They should be soft enough to smash slightly with a fork — that's how you know they're done.

3. 3

   While the sweet potatoes roast, pour a thin layer of enchilada sauce (about half of one can) across the bottom of the baking dish and set aside. Drain and rinse the black beans.

4. 4

   Transfer the roasted sweet potatoes to a large mixing bowl. Add the drained black beans and lime juice, then gently stir to combine, lightly mashing some of the sweet potato pieces to create a chunky, scoopable filling.

   Tip: You want a mix of chunky and smashed — it holds together better in the tortillas.

5. 5

   Reduce the oven temperature to 190°C (375°F). Spoon about 3 tablespoons of filling down the center of each tortilla, roll tightly, and place seam-side down in the prepared baking dish. Pour the remaining enchilada sauce evenly over the top, making sure the edges of the tortillas are covered to prevent them from drying out.

   Tip: Tucking the sauce under and over the tortilla edges keeps everything soft and saucy.

6. 6

   Bake uncovered until the sauce is bubbling around the edges and the enchiladas are heated through, about 15-18 minutes. The tops should look glossy and slightly darkened at the sauce edges.

7. 7

   Let the enchiladas rest for 2-3 minutes, then top with sliced avocado, chopped cilantro, and sliced scallions.

   Tip: Keeps in the fridge for up to 3 days — cover tightly with foil. Reheat at 180°C (350°F) for 15 minutes. Add the fresh toppings after reheating.

• sheet pan (half-sheet (18x13 inch))
• 9x13 inch baking dish (23x33cm (9x13 inch))
• mixing bowl (large)
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.