topBanner
American Sweet Potato & Black Bean Enchiladas

American Sweet Potato & Black Bean Enchiladas

with Salsa, Yoghurt & Chipotle Sauce

Read more

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.

Tags:Veggie
Allergens:GlutenSoyMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

sweet potato

1

carrot

1

brown onion

2 clove

garlic

1 tin

black beans

1

cucumber

1

tomato

1 packet

enchilada sauce

6

mini flour tortillas

(ContainsGluten, SoyMay be present Soy, Milk)

1 packet

mild chipotle sauce

(ContainsSoy)

1 sachet

All-American spice blend

(May be present Gluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

1 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
download icondownload icon
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.