Thanks to tender roasted chunks of red kumara and carrot, plus hearty black beans, these tasty enchiladas bring their A-game in every single way.
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mini flour tortillas(ContainsGluten)
mild chipotle sauce
All-American spice blend
shredded Cheddar cheese(ContainsMilk)
white wine vinegar
Preheat oven to 240°C/220°C fan-forced. Cut the red kumara and carrot into bite-sized chunks. Place the veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Add a dash of water to the tray, toss to coat, then roast until tender, 20-25 minutes.
While the veggies are roasting, thinly slice the brown onion. Finely chop the garlic. Drain and rinse the black beans.
When the veggies have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the onion until softened, 4-5 minutes. Add the black beans, garlic and All-American spice blend and cook until fragrant, 1-2 minutes. Add 1/2 the enchilada sauce, then season to taste and stir to combine. Remove from heat, then stir through the roasted veggies.
TIP: Add a splash of water if the filling looks dry.
Reduce the oven temperature to 220°C/200°C fan-forced. Grease a baking dish with a drizzle of olive oil. Lay the mini flour tortillas on a flat surface. Spoon the enchilada filling down the centre of a tortilla. Roll the tortillas up tightly and place, seam-side down, in the baking dish. Repeat with the remaining tortillas and filling. Pour over the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Bake until golden, 10-12 minutes.
While the enchiladas are baking, finely chop the cucumber and tomato. In a medium bowl, add the cucumber, tomato, a drizzle of white wine vinegar, a small drizzle of olive oil and a pinch of salt and pepper. Stir to combine.
Divide the American kumara and black bean enchiladas between plates. Top with a dollop of Greek-style yoghurt and the salsa. Drizzle over the mild chipotle sauce to serve.
TIP: The chipotle sauce is mild, but use less if you're sensitive to heat.