Black bean and sweet potato enchiladas
Corn tortillas wrapped round spiced black beans and sweet potato, baked in a smoky red sauce until bubbling.
- Time1 hr 10
- LevelMedium
- Costabout £1.26 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Toss the sweet potato in 1 tbsp of the oil and roast for 25 minutes until soft with browned edges.
25 min - 2
Meanwhile, soften the onion in the remaining oil in a saucepan for 5 minutes. Add the garlic, cumin and half the paprika and cook for 1 minute.
5 min - 3
Add the tomatoes, tomato purée, chilli, oregano and the rest of the paprika with 100 ml water. Simmer for 15 minutes until thick, then season.
15 min - 4
Mix the roasted sweet potato with the black beans and the lime juice. Mash a few of the beans so the filling holds together.
- 5
Spread a third of the sauce over the base of a baking dish. Warm the tortillas for 20 seconds each so they do not crack. Fill each with the bean mix, roll up and lay seam side down in the dish.
- 6
Pour over the rest of the sauce and cover with foil. Bake for 20 minutes until bubbling at the edges.
20 min - 7
Scatter over the coriander and serve with a green salad.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.