At Foost we have been writing and developing recipes for over 15 years and I have to say this is one of our finest. Our sweet potato and black bean enchiladas are perfect for any night of the week. Whilst children may not like it first try (there is a lot of texture happening), serve it with some plain sides they like whilst they learn.

Makes: 8
Prep: 60 mins  Cook: 35 mins

 Ingredients

• 1 large sweet potato
• 3 tablespoons extra virgin olive oil
• 4 spring onions, or half onion
• 1 clove garlic
• 1 green capsicum
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon cumin
• 420g can black beans, drained and rinsed
• 1 lime
• 1¼ cups grated cheese
• 1½ cups pasatta or diced tomatoes
• 8 tortillas
• 1 avocado
• ¼ cup sour cream

Directions

1. Preheat oven to 200°C
2. Cut sweet potato in half
3. Spread 1 tablespoon of oil on a baking tray and place sweet potato, cut side down
4. Roast sweet potato for 40 minutes
5. Meanwhile, dice onion and crush garlic
6. Heat 2 tablespoons oil in a pan on medium heat
7. Cook onion and garlic for 4 minutes
8. Dice green capsicum and add to onion, mix and cook for 3 minutes
9. Add spices and stir
10. Add black beans and cook for another 2 minutes
11. Remove from heat and stir in juice from 1/2 a lime
12. Mash beans a little and allow to cool a little
13. Once sweet potato is tender, remove from oven
14. Cool slightly then remove flesh and mash
15. Mix with bean mixture and add ½ cup cheese
16. In an oven proof pan, spread ¾ cup of pasatta along the bottom
17. Take a tortilla and spread with some filling (just lower than centre)
18. Roll (roll from the edge where filling is closest) and place, seam side down into tray
19. Top with rest of pasatta and gently spread
20. Sprinkle grated cheese
21. Cook for 35 minutes
22. Make a sauce by mashing avocado and combining with juice of ½ lime, sour cream and 2 tablespoons water
23. Dollop sauce over enchiladas