VEGETABLE 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,

Step 3

onions, garlic, cumin, oregano, salt and pepper to the pan and sauté for 10 minutes. Add vegetable stock and tomatoes,

Step 4

reduce heat, cover and cook for another 10 minutes. Remove the lid and continue to cook until the mixture begins to

Step 5

thicken and the sweet potato is soft.

Step 6

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

Step 7

4. Heat tortillas for 10 seconds in the microwave. To each tortilla add a third of the bean mixture. Roll up, folding in both

Step 8

ends of the tortilla. Place each tortilla in a deep oven dish, seam-side down. Once all in the dish, pour the Napoletana

Step 9

sauce over the top. Top with cheese and bake for 10 minutes.

Step 10

5. Serve enchiladas with side salad.