Black bean and sweet potato enchiladas

Ingredients

For 6 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 3 tbsp olive oil for the sauce
• 3 tbsp plain flour
• 2 tbsp mild American-style chilli seasoning blend
• ½ tsp garlic powder
• ½ tsp ground cumin for the sauce
• ½ tsp salt for the sauce
• 2 tbsp tomato purée
• 2 cups vegan vegetable stock
• 1 tsp cider vinegar
• 2 tbsp olive oil for the filling
• 2 medium sweet potatoes, peeled and diced
• 1 small onion, diced
• 4 garlic cloves, chopped
• 3 cups chopped kale
• ¼ cup water
• 1 × 425 g can black beans, drained
• 1 tsp mild American-style chilli seasoning blend
• ½ tsp ground cumin for the filling
• ½ tsp smoked paprika
• ½ cup of the prepared enchilada sauce
• ½ tsp salt for the filling
• 2 ripe avocados
• ½ cup plain vegan yoghurt
• 1 garlic clove for the crema
• 2 tbsp lime juice
• 2–3 tbsp chopped coriander
• ¼ tsp salt for the crema
• 12 small vegan corn tortillas
• Coriander to serve, optional
• Lime wedges to serve

Step-by-step method

1. Heat the 3 tbsp oil and add the sauce flour, chili seasoning, garlic powder, cumin and salt. Stir for 1 minute; add tomato purée and gradually whisk in stock. Simmer for 5 minutes, stirring, and finish with vinegar.
2. Heat the oven to 200°C. Dice sweet potatoes, coat with 1 tbsp oil and roast for 20–25 minutes until tender.
3. Soften chopped onion in the remaining oil for 5 minutes. Add four chopped garlic cloves for 1 minute; add kale and water and cover for 5–10 minutes.
4. Fold in beans, sweet potatoes, filling spices and salt with ½ cup sauce. Lower the oven to 190°C.
5. Spread ½ cup sauce in a baking dish. Warm tortillas to soften, fill and roll. Place seam-side down, cover with remaining sauce and bake for 20–25 minutes.
6. Blend avocados with yogurt, garlic, lime, coriander and the crema salt. Serve enchiladas with this cream, coriander and lime wedges.