VEGETABLE ENCHILADA

In this recipe, you can either use the simple Napoletana sauce from BARE on page 154 or a store-bought enchilada sauce. This recipe can be frozen once cooked as a whole, or alternatively you can freeze the mixture that goes inside the enchilada.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 180°C (350°F).

Step 2

2. Heat a deep pan over medium-high heat and spray with olive oil. Add sweet potato, black beans, kidney beans, onions, garlic, cumin, oregano, salt and pepper to the pan and sauté for 10 minutes. Add vegetable stock and tomatoes, reduce heat, cover and cook for another 10 minutes. Remove the lid and continue to cook until the mixture begins to thicken and the sweet potato is soft.

Step 3

3. Meanwhile, add all salad ingredients to a bowl and toss to combine.

Step 4

4. Heat tortillas for 10 seconds in the microwave. To each tortilla add a third of the bean mixture. Roll up, folding in both ends of the tortilla. Place each tortilla in a deep oven dish, seam-side down. Once all in the dish, pour the Napoletana sauce over the top. Top with cheese and bake for 10 minutes.

Step 5

5. Serve enchiladas with side salad