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Black Bean and Sweet Potato Enchiladas

Black Bean and Sweet Potato Enchiladas 
  • 4 People
  • 80 min.
  • easy 
Mildly spicy and packed with healthy veggies and fibre-rich beans, these easy enchiladas are sure to become a family favourite. Cover your enchiladas with a rich tomato mix plus a cheesy sauce, then bake them until the topping is golden and bubbling. 
Ingredients

Tomato Sauce

  • 15 ml oil
  • 1 red onion, finely chopped
  • 1 red pepper, diced
  • 10 ml Robertsons paprika
  • 48 g packet Knorr tomato Base Dry Cook-In Sauce
  • 1 x 400 g tin chopped tomatoes
  • 250 ml water
  • 1 ml Robertsons black pepper, to taste

Filling

  • 35 ml oil
  • 500 g sweet potato, cubed
  • 1 ml Robertsons black pepper, to taste
  • 1 pinch Robertsons Atlantic sea salt
  • 1 red onion, diced
  • 10 ml Robertsons cumin
  • 10 ml Robertsons coriander
  • 10 ml Robertsons paprika
  • 1 green pepper, diced
  • 1 x 400 g tin black beans, drained
  • 15 ml lemon juice
  • 10 g fresh coriander, chopped

Cheese Sauce

  • 36 g Knorr Three cheese sauce
  • 200 ml boiling water
  • 1 ml Robertsons ground black peppercorns, to taste

To Assemble

  • 8 corn tortillas
Cooking Method

Tomato Sauce

  1. Heat the oil in a pan over a medium heat. Add the onion and red pepper. Cook until starting to soften, 8-10 minutes. Add the Robertsons Paprika and cook for a further minute.

  2. Add the Knorr Tomato Base Dry Cook-In Sauce, tin tomatoes and water. Simmer until slightly thickened.

  3. Season with Robertson’s Black Pepper.

Filling

  1. Preheat the oven to 200C.

  2. Line a baking tray with baking paper. Toss the cubed sweet potato with 15ml oil and a pinch of Robertson’s Atlantic Sea Salt and Robertsons Black Pepper. Roast in the oven for 30 minutes, until golden and cooked through.

  3. Heat 15ml oil in a pan over a medium heat. Add the onion and cook until soft.

  4. Add the Robertsons Cumin, Robertsons Coriander, Robertsons Paprika and green pepper. Cook for a further minute.

  5. Add the black beans and lemon juice, mix everything together well.

  6. Add the sweet potato, 100ml of the tomato sauce with 50ml water and cook down until thickened.

  7. Season with Robertsons Black Pepper, and stir through the coriander.

Cheese Sauce

  1. Pour the Knorr Three Cheese Sauce sachet into a jug.

  2. Pour in rapidly boiling water up to the 250ml mark and whisk until thick.

  3. Season with Robertsons Black Pepper.

To Assemble

  1. Preheat the oven to 190C.

  2. Lay out the tortillas on a clean surface.

  3. Divide the filling between the tortillas and roll them up into individual sausages. Lay them alongside each other in a baking dish.

  4. Pour over the Knorr Tomato Base Dry Cook-In Sauce, followed by the Knorr Three Cheese Sauce.

  5. Bake in the oven for 15 minutes, followed by 5 minutes under the grill, until golden on top.

  6. Serve with fresh coriander.

  • Nut Free
  • Dairy Free
  • Gluten Free

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