Name: Sweet Potato & Bean Enchiladas
Prep time: 20 min
Cook time: 35 min
Yield: 4
Ingredients: FOR THE SAUCE; 2 tbsp olive oil (or vegan butter); 2 tbsp plain flour; 1½ tbsp chilli powder; 1 tsp garlic powder; 1 tsp ground cumin; ½ tsp onion powder; ¼ tsp cayenne (optional); 200g tomato purée; 375ml vegetable stock; ½ tsp fine sea salt, plus more to taste; FOR THE FILLING; 2 medium sweet potatoes, peeled and cut into 2cm cubes; 1 red pepper, diced; 2 tbsp olive oil; 2 garlic cloves, minced; 2 tbsp tomato purée; 400g tinned mixed beans in tomato sauce (or 400g black beans; plus 150ml passata); 2 tbsp fresh lime juice; ½ tsp ground cumin; ½ tsp chilli powder; ¼ tsp cayenne (optional); ¼-½ tsp fine salt and freshly ground black pepper; TO ASSEMBLE; 8 small tortillas (corn if you can find them; otherwise wholemeal flour tortillas); 80-120g vegan cheese, grated (optional); TO SERVE; Fresh coriander; Sliced spring onion

VMG Recipes