Gluten-Free Black Bean and Sweet Potato Enchiladas

• 650 g Sweet potato
• 2 tbsp Vegetable oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 2 tsp Ground cumin
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 480 g Canned black beans
• 700 g Tomato passata
• 2 tbsp Chipotle sauce
• 10 pieces Corn tortillas
• 15 g Fresh coriander
• 1 piece Lime

1. Heat the oven to 200°C (390°F). Peel the sweet potato and cut into small cubes, about 1.5 cm.
2. Bring a saucepan of salted water to the boil, add the sweet potato and cook for 10 to 12 minutes until tender. Drain well and return to the pan.
3. Meanwhile, warm the vegetable oil in a frying pan over a medium heat. Finely chop the onion, cook for 6 to 8 minutes until softened, then add the crushed garlic and ground cumin and cook for 1 minute until fragrant.
4. Tip the onion mixture into the pan with the sweet potato and roughly mash so you still have some texture. Drain and rinse the black beans, then fold them in with the black pepper and 1 tsp of the fine sea salt.
5. Stir the tomato passata and chipotle sauce together, then season with the remaining 0.5 tsp fine sea salt. Spread about one third of the sauce over the base of a baking dish.
6. Warm the corn tortillas briefly so they are pliable. Divide the filling between them, roll up, and arrange seam-side down in the dish.
7. Pour the remaining sauce over the enchiladas, making sure the tortillas are well covered. Bake for 18 to 22 minutes until bubbling and hot throughout.
8. Finely chop the fresh coriander. Serve the enchiladas hot, scattered with coriander and finished with a squeeze of lime.

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