Ingredients
4 potatoes (white or sweet potato)
1 red onion, quartered
1 teaspoon ground cumin
1 teaspoon garlic granules
1 teaspoon smoked paprika
1 tin of black beans, in water
125g sweetcorn, tinned or frozen
1 tin of chopped tomatoes
100g cheddar cheese, grated
4 large (or 8 small) tortilla wraps
Level:
Easy
Serves:
4 servings
Prep Time:
Cook Time:
10 minutes
35 minutes
Recipe video tutorial
Preparation
Preheat your oven to 190C.
Cut the sweet potato into small 1cm chunks and prepare the onion as described in the ingredients list.
Sprinkle the sweet potato and onion with the cumin, garlic and paprika, drizzle with oil and roast in the oven for 20 minutes until the potato is soft.
Next, mix the black beans and sweetcorn with the roasted vegetables and leave to one side.
Next, spread some of the chopped tomatoes onto one side of each tortilla wrap then add the vegetable filling and roll up the wraps into a cylinder.
Place the filled wraps next to each other in a deep baking dish, pour over the rest of the chopped tomatoes and sprinkle cheese on top.
Bake in the oven for 15 minutes until the cheese is melted.
Serve with vegetables or salad.
Hints and Tips
After washing the potato or sweet potato, keep the skin on for those extra nutrients.
Grease the baking dish before you place the enchiladas in it - this will stop them sticking.
If you want your enchiladas to have a more spicy kick, try adding other seasonings such as chill flakes or cayenne pepper.
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