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About this recipe

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Recipe highlight

Why you’ll love it

Tender sweet potatoes, creamy black beans, smoky tomato sauce, and soft corn tortillas come together in a comforting Mexican bake with no meat, eggs, or dairy. 🌶️

Ingredients

• Sweet potato and bean filling 🍠
• 🍠 700 g sweet potatoes, peeled and diced (1½ lb)
• 🫘 400 g canned black beans, drained and rinsed (14 oz)
• 🌽 180 g sweetcorn, drained (1 cup / 6.3 oz)
• 🫑 1 red bell pepper, diced
• 🧅 1 medium red onion, finely chopped
• 🧄 3 garlic cloves, minced
• 🫒 30 ml olive oil (2 tbsp / 1 fl oz)
• 🌿 5 g ground cumin (2 tsp / 0.18 oz)
• 🌶️ 4 g smoked paprika (1½ tsp / 0.14 oz)
• 🌿 2 g dried oregano (1 tsp / 0.07 oz)
• 🌶️ ½ tsp chili powder, or to taste
• 🧂 1 tsp fine sea salt
• ⚫ ½ tsp ground black pepper
• 🍋 Juice of 1 lime
• Smoky tomato sauce 🍅
• 🍅 500 ml tomato passata (2 cups / 17 fl oz)
• 🧄 2 garlic cloves, minced
• 🌿 3 g ground cumin (1 tsp / 0.1 oz)
• 🌶️ 3 g smoked paprika (1 tsp / 0.1 oz)
• 🌶️ ½ tsp chili flakes
• 🍎 10 ml apple cider vinegar (2 tsp / 0.35 fl oz)
• 🍬 5 g brown sugar or maple syrup (1 tsp / 0.18 oz)
• 🧂 ½ tsp fine sea salt
• 🫒 15 ml olive oil (1 tbsp / 0.5 fl oz)
• For assembly 🌮
• 🌮 8 medium corn tortillas, about 240 g (8.5 oz)
• 🌽 50 g crushed tortilla chips, optional (½ cup / 1.8 oz)
• 🌿 15 g fresh coriander, chopped (½ cup / 0.5 oz)
• 🧅 ½ small red onion, thinly sliced
• To serve 🥑
• 🥑 Sliced avocado
• 🍋 Lime wedges
• 🌿 Fresh coriander
• 🌶️ Sliced jalapeños
• 🍅 Fresh tomato salsa

Preparation

• 1 Roast the sweet potatoes 🍠 Heat the oven to 210°C (410°F). Toss the diced sweet potatoes with half of the olive oil, cumin, smoked paprika, oregano, chili powder, salt, and black pepper. Roast for 22–25 min, until tender and lightly browned.
• 2 Prepare the vegetables 🫑 Heat the remaining olive oil in a large pan. Add the red onion and bell pepper, then cook for 5–6 min until softened.
• 3 Add the garlic and beans 🫘 Stir in the garlic and cook for 30 sec. Add the black beans and sweetcorn, then cook for another 3–4 min.
• 4 Finish the filling 🍋 Add the roasted sweet potatoes and lime juice. Gently mix everything together, keeping some sweet potato pieces intact for texture.
• 5 Make the smoky sauce 🍅 Heat olive oil in a small saucepan. Add garlic, cumin, smoked paprika, and chili flakes. Cook for 30 sec, then add passata, vinegar, brown sugar, and salt. Simmer for 8–10 min.
• 6 Prepare the baking dish 📐 Reduce the oven temperature to 190°C (375°F). Spread a thin layer of tomato sauce over the bottom of a 23 × 33 cm (9 × 13 inch) baking dish.
• 7 Assemble the layers 🌮 Cover the sauce with corn tortillas, tearing them as needed. Add half of the sweet potato filling and another layer of sauce. Repeat with the remaining tortillas, filling, and sauce.
• 8 Bake until bubbling 🔥 Cover loosely with foil and bake for 20 min. Remove the foil, scatter crushed tortilla chips over the top, and bake for another 8–10 min until the edges are bubbling.
• 9 Rest and serve 🌿 Let the enchilada bake rest for 10 min. Finish with fresh coriander, sliced red onion, avocado, jalapeños, and lime wedges.

Timing details

Nutrition

Estimated values per serving.

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