Sweet Potato and Bean Enchiladas

Sweet Potato and Bean Enchiladas

In this vegetarian dish you get a nice melding of the flavours of the sweet potato and the beans.

Based on this recipe.

Makes 12 enchiladas

• orange sweet potato, enough to fill 4 cups when mashed.
  
• vegetable oil, 1 tablespoon
  
• onion, 1, chopped
  
• garlic, 4 cloves, minced
  
• canned kidney beans, 6 cups, drained
  • Or some other beans like black beans or pinto beans. You could also use refried beans, or a mixture of kidney beans and refried beans. Just remember that a can of refried beans contains a greater volume of beans than a can of whole beans would -- so, for example, if you used 4 cans of kidney beans, you might use 3 cans of refried beans.
• water, 2 cups
  
• chilli powder, 3 tablespoons
  
• ground cumin, 3 teaspoons
  
• mustard, 4 teaspoons
  
• soy sauce, 3 tablespoons
  
• flour tortillas, 12 (10 inch), warmed
  
• cheddar cheese, 225g, grated (you don't really need to measure this - just grate as much cheese as you like over the enchiladas)

• Preheat oven to 175 degrees C
  
• Prepare the filling
  • Bring some water to the boil, boil cubes of the sweet potato, drain out the water, then mash it.
    
  • Heat oil in a medium frying pan, and saute onion and garlic until soft.
    
  • Stir in the chilli powder and cumin, and continue stirring for a bit (probably a bit less than a minute would be enough).
    
  • Stir in the mustard and soy sauce.
    
  • Stir in beans, and mash.
    
  • Add in the mashed sweet potatoes.
    
  • Gradually stir in water, and heat until warm.
• Make up the enchiladas
  • Divide the mixture evenly between the warm flour tortillas.
    
  • Top with cheese.
    
  • Roll up the tortillas (you want to make something a similar size to cannelloni -- I think the flavour/texture suits making them this size rather than something too much bigger in diameter) and place on a baking sheet.
• Bake for 12 minutes in the preheated oven, and serve.
  

Can serve with sour cream, chopped spring onions and salsa. One of the comments on the original recipe suggests serving with fresh mango slices and avocado slizes sprinkled w/ lime & salt.