Sweet potato and black bean enchiladas and guacamole
Serves 4.
Preparation time: 14 mins. Cooking time: 45 mins.
YOU NEED:
Oil spray ½ small red onion, finely chopped 2 garlic cloves, crushed
2tsp chilli powder
½ tsp ground cumin
½ tsp sweet paprika
Pinch of dried oregano
Sea salt and ground black pepper, to taste
450g tin crushed tomatoes
½ cup (125ml) veg stock
2 medium sweet potatoes, peeled and cut in 2cm cubes
600g tinned black beans, drained and rinsed
8 dried apricots, finely diced
2 wholemeal wraps
80g reduced-fat cheddar cheese, coarsely grated
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FOR THE GUACAMOLE:
100g avocado
2 pomegranates
Lime juice, to taste
Finely chopped fresh green chilli, to taste
½ small red onion, finely chopped
2tbsp fresh coriander leaves
sea salt and ground black pepper, to taste
METHOD: Preheat oven to 200C (180C fan/gas 6). In a large saucepan over medium heat cook onion in spray oil for 5-7 mins until soft and translucent, stirring.
Add the garlic, chilli powder, cumin, paprika, oregano, salt and pepper and cook for 1 minute, stirring constantly.
Remove pan from heat.
Stir in tomatoes.
Use a stick blender to blend until smooth.
Transfer half the mixture to a bowl.
Return pan to heat, stir in stock and bring to a simmer.
Add the sweet potato and cook, covered, for 10-15 mins until tender.
Remove from heat and stir through the black beans and dried apricots.
Cut wraps in half.
Put quarter of sweet potato and tomato mix in each and roll up each to enclose filling.
Put in baking dish seam-side down.
Spoon over the reserved tomato mixture and sprinkle over the cheese.
Bake 20 mins.
Meanwhile, make guacamole: Scoop the avocado into a bowl and roughly mash with a fork.
Cut pomegranates in half and gently tap into the bowl to remove the seeds.
Add the lime juice, chilli, onion and coriander and gently mix to combine.
Season with salt and pepper, if desired.
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