Smoky Black Bean & Sweet Potato Enchilada Rolls
There are some dinners that simply make you happy before you even take the first bite… these Smoky Black Bean & Sweet Potato Enchilada Rolls are one of them.
Ingredients:
Filling
- 2 medium sweet potatoes, peeled and diced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chipotle powder
- ½ tsp garlic powder
- Salt and black pepper
- 1 small red onion, finely diced
- 1 red capsicum, diced
- 3 garlic cloves, minced
- 2 cans (400g each) black beans, drained and rinsed
- 1½ cups sweet corn
- 2 tbsp tomato paste
- 1 cup chunky salsa
- 2 tbsp chopped fresh coriander
To Assemble
- 8 gluten-free corn tortillas
- 2 cups enchilada sauce
- 2 tbsp pumpkin seeds (optional)
Cashew Lime Crema
- ¾ cup raw cashews, soaked for 20 minutes
- ½ cup water
- Juice of 1 lime
- 2 tbsp nutritional yeast
- 1 garlic clove
- ½ tsp sea salt
Blend until completely smooth.
To Serve
- 1 avocado, sliced, Fresh coriander, Pickled red onions, Jalapeño slices, Lime wedges
Preparation Steps:
- Preheat the oven to 200°C (400°F). Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, garlic powder, chipotle, salt, and pepper. Spread onto a baking tray and roast for 25 minutes, turning halfway, until caramelised and tender.
- Heat a large frying pan over medium heat. Sauté the onion for 3–4 minutes until softened. Add the garlic and capsicum and cook for another 2 minutes.
- Stir in: black beans. corn, tomato paste & salsa. Cook for 5 minutes. Fold through the roasted sweet potatoes and fresh coriander. Allow the filling to cool slightly before rolling.
- Spread ½ cup enchilada sauce evenly over the bottom of a large baking dish.
- Warm the gluten-free tortillas for 20–30 seconds so they become soft and flexible. Place approximately ½–¾ cup filling across the centre of each tortilla. Roll tightly and place seam-side down into the baking dish. Repeat until all eight rolls are assembled.
- Pour the remaining enchilada sauce evenly over the rolls, ensuring they are well coated. Sprinkle with pumpkin seeds if using for added crunch.
- Cover loosely with foil. Bake for 20 minutes. Remove the foil and bake for another 8–10 minutes until the sauce is bubbling and the edges of the tortillas are lightly crisp.
- Drizzle generously with the cashew lime crema. Top with: sliced avocado, pickled red onions, fresh coriander, jalapeños & lime wedges.
- Serve immediately.
