ENCHILADAS

METHOD

BLACK BEAN & SWEET POTATO MIX

1. Preheat oven to 230C. Wash the sweet potato and then chop into 3cm chunks/dice and add to a bowl. Drizzle vegetable oil over the sweet potato, then add 2 teaspoons of ground cumin and 1 teaspoon smoked paprika and toss together.

2. Scatter the sweet potato on a baking tray and place in the oven to roast for about 20 minutes.

3. Finely dice the brown onion. Heat a frying pan over medium-high heat. Add a splash of olive oil to the pan to cover the base. Add the diced brown onion to the pan and sauté for 2 minutes or until translucent and slightly starting to turn golden in colour. Add the finely chopped garlic cloves to the pan and sprinkle with salt to prevent burning, then sauté for 2 minutes.

4. Add the spices; sweet paprika, 1 teaspoon cumin, oregano, chipotle, coriander and brown sugar to the pan. Add more oil if needed when sautéing the spices with the onion. Add the black beans, roasted sweet potato and a splash of water to create a gravy consistency. Turn off the heat and mix through 1/3cup of the grated pecorino.

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5. Meanwhile, slit a cross in the bottom of the tomatoes and place on a roasting pan with the jalapeno. Roast in the oven until charred with the skin peeling. When roasted, remove from the oven and mash the tomatoes into a salsa. Add grated garlic and salt to taste. 

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6. Reduce the oven to 200C. Add some salsa to the base of an oven proof deep dish. Fill the corn tortillas with black bean potato mix and roll up, place side by side. Top with salsa, then finish with the remaining grated pecorino. 

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7. Cook in the oven for 20 minutes or until cheese is melted. 

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8. Garnish with sour cream and fresh coriander.