Kumara and black bean enchiladas
Ingredients
- Tortillas
- 3 cups cubed kumara
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp chilli powder
- ½ tsp smoked paprika
- 2 cups chopped kale
- 1 can black beans, drained
- 3 cups enchilada sauce
- Coriander
- Vegan cheese
- Guacamole
Steps
- Preheat oven to 200°C.
- Add cubed kumara to baking tray and drizzle with oil, cumin, paprika, coriander, chilli powder and salt. Toss to combine.
- Bake for 20-25 minutes or until sweet potatoes are tender. Reduce oven to 180°C.
- Add kale to wok over medium heat with olive oil and sauté until softened.
- Add black beans to a mixing bowl with kale and kumara. Add ¼ cup enchilada sauce and mix to combine.
- Pour ⅓ of the enchilada sauce into the bottom of a baking dish. Spread to coat.
- Coat both sides of tortilla in baking dish. Fill with the filling. Then roll up and lay seam-side down at the edge of the dish. Repeat.
- Pour remaining sauce over the top of the enchiladas and vegan cheese and bake for 15 - 20 mins.