Step 1

Preheat oven to 180C/350F.

Step 2

Peel and cut the sweet potato into 1cm chunks. Place in a baking tray and toss with some oil, salt and pepper.

Step 3

Place in the oven for 20-25 minutes until soft and starting to brown on the edges.

Step 4

Heat a tbsp of oil in a pan on medium heat. Add finely chopped red onion, stir and let cook for a couple of minutes.

Step 5

Then add the garlic and fry for a few minutes until fragrant and the onions are soft.

Step 6

Add drained black beans, cumin, smoked paprika and pinch of hot chilli powder ( or more if you like it spicy). Stir and fry for 30 seconds.

Step 7

Add 1 cup (about 200ml) of the enchilada sauce along with the roasted sweet potato and mix until combined. Season with salt and pepper and take off the heat.

Step 8

Prepare to assemble the enchiladas. Warm up the tortillas for 20-30 seconds until soft.

Step 9

In a large roasting dish spoon a few tbsp of sauce and spread into a thin layer.

Step 10

Take a tortilla, place 2 tbsp of filling inside and a small handful of cheese. Gently roll and then place open side down. Repeat until all 8 enchiladas are snug in the dish.

Step 11

Pour over and spread the remaining sauce on top. I like to leave the edges sauce free so they go crispy.

Step 12

Scatter the vegan cheese on top and bake for 20-25 minutes until the sides are bubbling and the cheese is nice and melted.

Step 13

Serve and top with fresh coriander, avocado, lime and chilli.