Corn, Bean & Sweet Potato Enchiladas
15 min
Veggie
212288
For 2 Portions
200 g
tomato puree
100 g
cheese, shredded
60 g
kidney beans, canned
40 g
corn, canned
40 g
crème fraîche
10 g
tomato paste
2
large tortilla
1/2
sweet potato
1/2
yellow onion
1/3
green bell pepper
1 tbsp
olive oil
pepper
salt
1. All set?
2. Preheat oven to 360°F (conventional, recommended) or 325°F (fan).
3. Peel and finely dice onion.