Chicken and black bean Enchiladas

This recipe is adapted from Love Real Food's vegetarian version.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To roast the vegetables: Mix the sweet potatoes and red peppers (or poblanos) together. Mix with the olive oil and spread them on a baking sheet. Place this in an oven at 400 degrees F for 40-45 minutes until caramelised and tender. (You can cook chicken breasts in the oven at the same time for 20-30 minutes).

Step 2

To make the enchilada sauce: Measure dry ingredients in a bowl. In a saucepan heat the oil until it is so hot that a sprinkle of the flour and spice mixture sizzles on contact. (this will take a few minutes, so be patient) Pour in the flour and spice mixture. While stirring constantly with a whisk, cook until fragrant and slightly deepened in colour, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.

Step 3

Cooking the enchilada sauce: Increase heat to medium high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, whisking often, until the sauce has thickened a bit and a spoon encounters some resistance as you stir, 5 to 7 minutes.

Step 4

Remove from the heat, then whisk in the vinegar. Season to taste with a generous amount of pepper and salt (as necessary) and set aside.

Step 5

To prepare the enchiladas: In a medium bowl, combine the black beans, shredded chicken and roasted veg. Season the filling with salt and pepper to taste.

Step 6

Pour ½ cup enchilada sauce into the prepared baking dish and tilt it side to side until the bottom of the pan is evenly covered. To assemble your first enchilada, spread 1/3 cup veg and chicken filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan. Repeat with the remaining tortillas and filling until the dish is full and all the tortillas have been used.

Step 7

Drizzle the remaining enchilada sauce evenly over the enchiladas leaving the tips of the enchiladas bare. Sprinkle the grated cheese evenly over the enchiladas followed by the pepitas (or pumpkin seeds).

Step 8

Bake uncovered on the middle rack for 20 minutes. If the cheese on top isn’t golden enough, carefully transfer to the upper rack and bake for an additional 3 to 6 minutes. Serve with avocado or guacamole, sprinkled with fresh cilantro and sour cream (or soured yogurt). Will store for up to 4 days. Gently reheat in a microwave.