Smoky Bean Enchiladas

Ingredients

Serves 1

• 100g sweet potato, peeled and grated
• 80g tinned kidney beans, drained
• 2 tsp chipotle paste
• 1/2 tsp ground cumin
• 2 mini corn tortillas
• 80g chicken pieces (or veggie chicken pieces)
• 200g tinned chopped tomatoes
• 2 jarred roasted red peppers, in brine
• 20g tomato puree
• Salt and pepper
• 1 jalapeño or green chilli, finely sliced
• 1 small bunch coriander, chopped

Method

Preheat the oven to 200ºC. Put the sweet potato into a bowl with a splash of water, cover and microwave on high for 7-8 minutes until soft. Add the kidney beans, chipotle paste and cumin and mash together to make a rough paste. Spread the mixture equally over the tortilla wraps, add the chicken to the middle of each and roll up tightly.

Put the chopped tomatoes, peppers and tomato purée into a liquidiser with a pinch of salt and pepper and blend until smooth. Pour one-third of the sauce into an ovenproof dish and lay the wraps on top. Pour the remaining sauce over the top then bake for 20 minutes. Remove from the oven and top with the jalapeños and coriander to serve.

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