American Sweet Potato & Black Bean Enchiladas

Name: American Sweet Potato & Black Bean Enchiladas with Salsa, Yoghurt & Chipotle Sauce
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 sweet potato; 1 carrot; 1 brown onion; 2 clove garlic; 1 tin black beans; 1 cucumber; 1 tomato; 1 tsp white wine vinegar; 1 packet enchilada sauce; 6 mini flour tortillas; 1 packet mild chipotle sauce; 1 sachet All-American spice blend; 1 packet Cheddar cheese; 1 packet Greek-style yoghurt

with Salsa, Yoghurt & Chipotle Sauce

4.5(33)

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Calories

:

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Protein

:

34.7g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Veggie

Allergens:

Gluten
Soy
Wheat
Milk
Eggs
Milk
May contain traces of allergens
Cashew
Walnut
Almond
Macadamia
Soy

Thanks to tender roasted chunks of sweet potato and carrot, plus fibre-rich black beans, these tasty enchiladas bring their A-game in every single way. *The recent harsh weather conditions have impacted the cucumbers grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

sweet potato

1

carrot

1

brown onion

2 clove

garlic

1 tin

black beans

1

cucumber

1

tomato

1 packet

enchilada sauce

(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

6

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 packet

mild chipotle sauce

(Contains: Soy;)

1 sachet

All-American spice blend

1 packet

Cheddar cheese

(Contains: Milk;)

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

1 tsp

white wine vinegar

Nutritional Values

per serving

Energy (kJ)3561 kJ

Fat22.8 g

of which saturates9.1 g

Carbohydrate110.8 g

of which sugars33.7 g

Protein34.7 g

Sodium2104 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Baking Tray

•Baking Paper

Cooking Steps

PDF

1

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato and carrot into small chunks. Place the sweet potato and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.

2

While the veggies are roasting, thinly slice the brown onion. Finely chop the garlic. Drain and rinse the black beans.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion until softened, 4-5 minutes. Add the black beans, garlic and All-American spice blend and cook until fragrant, 1-2 minutes. Add 1/2 the enchilada sauce to the frying pan. Add a splash of water if the filling looks dry. Stir to combine and season to taste. Remove from the heat and stir through the roasted veggies.

4

Reduce the oven temperature to 220°C/200°C fan-forced. Drizzle a baking dish with olive oil. Lay the mini flour tortillas (see ingredients) on a chopping board. Spoon the enchilada filling down the centre of each tortilla. Roll tightly and place, seam-side down, in the baking dish. Pour over the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Bake until golden, 10-12 minutes.

5

While the enchiladas are baking, finely chop the cucumber and tomato. In a medium bowl, combine the cucumber, tomato, white wine vinegar and a drizzle of olive oil. Season and toss to coat.

6

TIP: This is a mild sauce, but use less if you're sensitive to heat! Divide the American sweet potato and black bean enchiladas between plates and top with Greek-style yoghurt and the salsa. Drizzle over the mild chipotle sauce to serve.