American Sweet Potato & Black Bean Enchiladas
with Salsa, Yoghurt & Chipotle Sauce
Thanks to tender roasted chunks of sweet potato and carrot, plus fibre-rich black beans, these tasty enchiladas bring their A-game in every single way.
The recent harsh weather conditions have impacted the cucumbers grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
sweet potato
1
carrot
1
brown onion
2 clove
garlic
1 tin
black beans
1
cucumber
1
tomato
1 packet
enchilada sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
mild chipotle sauce
(Contains Soy;)
1 sachet
All-American spice blend
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato and carrot into small chunks. Place the sweet potato and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.
While the veggies are roasting, thinly slice the brown onion. Finely chop the garlic. Drain and rinse the black beans.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion until softened, 4-5 minutes. Add the black beans, garlic and All-American spice blend and cook until fragrant, 1-2 minutes. Add 1/2 the enchilada sauce to the frying pan. Add a splash of water if the filling looks dry. Stir to combine and season to taste. Remove from the heat and stir through the roasted veggies.
Reduce the oven temperature to 220°C/200°C fan-forced. Drizzle a baking dish with olive oil. Lay the mini flour tortillas (see ingredients) on a chopping board. Spoon the enchilada filling down the centre of each tortilla. Roll tightly and place, seam-side down, in the baking dish. Pour over the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Bake until golden, 10-12 minutes.
While the enchiladas are baking, finely chop the cucumber and tomato. In a medium bowl, combine the cucumber, tomato, white wine vinegar and a drizzle of olive oil. Season and toss to coat.
TIP: This is a mild sauce, but use less if you're sensitive to heat! Divide the American sweet potato and black bean enchiladas between plates and top with Greek-style yoghurt and the salsa. Drizzle over the mild chipotle sauce to serve.