Sweet Potato & Bean Enchiladas with Savoury Tomato Sauce
30 min
Veggie
20495
For 2 Portions
400 g
tomatoes, diced
240 g
kidney beans, canned
60 g
cheddar, shredded
10 ml
chili hot sauce
6
small tortilla
4 tbsp
sour cream
2 g
cilantro, fresh
1
sweet potato
2 clove(s)
garlic
2 tbsp
vegetable oil
1 tbsp
cumin, ground
salt
pepper
1. All set?
2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).
3. Peel and dice sweet potato.