Sweet Potato & Black Bean Enchiladas

• 5 Frozen Tortilla Wraps (10 inch)
• 200g Peeled Sweet Potato, Diced
• 200g Borlotti Beans, Drained
• 100g Sweetcorn, Drained
• 75g Hass Avocado
• 25g Flat Parsley, Finely Chopped
• 25g Onion, Diced
• 12.5g Garlic Puree
• 5g Paprika
• 25g Matured White Cheddar, Grated
• Splash of Olive Oil
• 200ml Passata

1. Preheat the oven to 180°C. Heat some olive oil in a pan over a medium heat and cook the onion and garlic until soft.
2. Add the diced sweet potato and paprika to the pan, cooking for 8–10 minutes until slightly softened, stirring occasionally.
3. Stir in the beans and sweetcorn, and cook for another 5 minutes until heated through. Remove from the heat.
4. Spoon a few tablespoons of the mixture onto each tortilla, roll up and place them seam-side down onto a lightly greased baking dish.
5. Pour the passata over the rolled tortillas and sprinkle evenly with grated cheese.
6. Bake for 20–25 minutes until the cheese is melted and lightly golden.
7. Allow to cool slightly before serving. Cut into smaller portions if needed.

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All of our recipes are articulated alongside the EYA to ensure they are nutritious and healthy to consume.