Sweet potato & black bean enchiladas with guacamole recipe

Ingredients

• Oil spray
• ½ small red onion, finely chopped
• 2 garlic cloves, crushed
• 2 teaspoons chilli powder
• ½ teaspoon ground cumin
• ½ teaspoon sweet paprika
• Pinch of dried oregano
• Sea salt and ground black pepper, to taste
• 450 g tinned crushed tomatoes
• ½ cup (125 ml) reduced-salt vegetable stock
• 2 medium sweet potatoes, peeled and cut into 2 cm cubes
• 600 g tinned black beans, drained and rinsed
• 8 dried apricots, finely diced
• 2 wholemeal wraps
• 80 g reduced-fat cheddar cheese, coarsely grated

• 100 g avocado
• 2 pomegranates
• Lime juice, to taste
• Finely chopped fresh green chilli, to taste
• ½ small red onion, finely chopped
• 2 tablespoons fresh coriander leaves
• Sea salt and ground black pepper, to taste

1. Preheat the oven to 200°C (180°C fan/gas 6).
2. Heat a large saucepan over medium heat and spray lightly with oil spray. Add the onion and cook for 5–7 minutes or until soft and translucent, stirring frequently. Add the garlic, chilli powder, cumin, paprika, oregano, salt and pepper and cook for 1 minute or until fragrant, stirring constantly.
3. Remove the pan from the heat and stir in the tomatoes. Using a stick blender, carefully blend until smooth. Transfer half the mixture to a bowl.
4. Return the pan to the heat, stir in the stock and bring to a simmer over medium-low heat. Add the sweet potato and cook, covered, for 10–15 minutes or until the sweet potato is tender, stirring occasionally. Remove from the heat and stir through the black beans and dried apricots.
5. Place the wraps on a clean chopping board and cut in half. Top each wrap half with one-quarter of the sweet potato and tomato mixture. Roll up each wrap to enclose the filling. Place in the baking dish seam-side down.
6. Spoon over the reserved tomato mixture and sprinkle over the cheese. Bake in the oven for 20 minutes or until the cheese has melted and the filling is heated through.
7. Meanwhile, to make the guacamole, scoop the avocado out into a small bowl and roughly mash with a fork. Cut the pomegranates in half and gently tap into the bowl to remove the seeds. Add the lime juice, chilli, onion and coriander and gently mix to combine. Season with salt and pepper, if desired.
8. To serve, place the enchiladas on four serving plates and top with the guacamole.