Sweet Potato & Pinto Bean Enchiladas

Cook the beans as per on pack instructions. Drain and set aside.

While the beans are cooking, cook the sweet potato. Firstly scrub, peel and chop sweet potato. Place in a pot with water and bring to the boil, then simmer for 15 minutes until soft when pricked with a fork. Drain and mash lightly. Set aside.

To make the sauce, heat oil in a frypan, add onion and sauté for 4-5 minutes until soft and translucent. Add tinned tomatoes and spices, stir and bring to a boil, then lower heat and simmer gently for 15 minutes. Add the apple cider vinegar.

To assemble the enchiladas, set aside 1 cup of the prepared sauce, which will be used for the top. Into the remaining sauce, add the cooked pinto beans and stir through to coat well. Into the base of an oven dish 9x13inch, add 3 tablespoons of sauce and spread to coat the base of the dish. Take a flour tortilla and into the centre, layer a large scoop of sweet potato mash, followed by several scoops of pinto beans and sprinkle with cheese. Roll the tortilla and place it into the oven dish, seam side down. Repeat this process.

Top the enchiladas with the reserved sauce and sprinkle with cheese. Bake in the oven at 180°C, fan forced, until the cheese has melted and starting to brown a little for approximately 15-20 minutes.

Serve with sour cream, mashed avocado, a squeeze of lime juice and freshly chopped coriander.