Sweet Potato and Mixed Bean Enchiladas

I have been trying to sneak in some meat free meals to our week and this week I wanted to make some Enchiladas! These were so nice and I actually didn’t tell anyone they had no meat untill they were stuck in.

This was enough to feed the 5 of us with a bit of Salad and Sour Cream on the side:

For 5 people you will need:

• 1 Red Onion sliced

• 1 large Sweet Potato diced

• 1 tin Mixed Beans in Mild Chilli Sauce

• 1 tin Chopped Tomatoes

• 2 tsp Smoked Paprika

• 1 tsp Cumin

• 1 tsp Garlic Granules

• 1 tsp Oregano

• 1 tsp Chipotle Paste

• 1 tsp Sugar

• Salt and Pepper

• 50g grated Mozzarella

• 6 Wraps

• 1 tin Chopped Tomatoes

• 20g grated Mozzarella

• 20g grated Cheddar

In a large pan, cook the Red Onion and Sweet Potato in a little Oil with a pinch of Salt for a few minutes until starting to soften.

Add the Smoked Paprika, Cumin, Oregano and Chipotle Paste and cook for a couple of minutes.

Add the Mixed Beans in Mild Chilli Sauce, 1 tin of the Chopped Tomatoes, 1/2 tin of Water and the 1 tsp of Sugar. Simmer for around 20 minutes till the Sweet Potato is soft and most of the liquid has cooked away.

Add the 50g grated Mozzarella and stir through, add Salt to taste.

Add the Sweet Potato and Bean filling to the 6 wraps, wrapping up and place into a lightly greased oven proof dish.

For the topping, simmer the other tin of Chopped Tomatoes with a teaspoon each of Salt and Sugar for 5 minutes.

Top the Enchiladas with the Tomato Sauce, 20g of grated Mozzarella and 20g of grated Cheddar. Then bake on 200’ for 20 minutes.

Hope you enjoy!

L x