American Sweet Potato & Black Bean Enchiladas

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

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 of the enchilada sauce to the frying pan. Add a splash of water if the filling looks dry. Season to taste and stir to combine. Remove from the heat and stir through the roasted veggies.

Reduce the oven temperature to 220°C/200°C fanforced. Drizzle a baking dish with olive oil. Lay the mini flour wraps on a chopping board. Spoon the enchilada filling down the centre of each mini flour tortilla (see ingredients). 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.

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.