- Hot & Bold
- Mains
- Vegetarian
- Prep 25 min
- Cook 45 min
- Serves 4
Sweet, smoky and satisfying. The filling can be made a day ahead, so all that is left on the night is to roll, sauce and bake. Serve with a crisp green salad.
Ingredients
For the filling
- 2 large sweet potatoes, peeled and cut in small cubes
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 400 g can black beans, drained
- 1 red pepper, diced
- 150 g grated cheddar or Monterey Jack
For the sauce
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves
- 2 tbsp chipotle paste or 1 tbsp chilli powder
- 400 g can chopped tomatoes
- 200 ml vegetable stock
To assemble
- 8 soft flour tortillas
- A handful of coriander
- Soured cream or yoghurt to serve
Method
- Heat the oven to 200°C. Toss the sweet potato with the oil, cumin, paprika, salt and pepper and roast for 25 minutes, until tender and lightly browned.
- Meanwhile, heat the oil for the sauce in a pan and cook the onion for 5 minutes. Add the garlic and chipotle, then the tomatoes and stock. Simmer for 10 minutes and blend until smooth.
- Mix the roasted sweet potato with the black beans, red pepper and half of the cheese.
- Spread a third of the sauce over the bottom of a baking dish. Fill each tortilla with a portion of the filling, roll up, and place seam side down in the dish.
- Pour over the remaining sauce and scatter with the rest of the cheese.
- Bake for 20 minutes, until bubbling and golden. Top with coriander and serve with soured cream or yoghurt.
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