Sweet Potato & Black Bean Enchiladas

1: For the sauce, add the vegan butter and flour to a frying pan on medium heat and stir until fully combined.

2: Add the remaining sauce ingredients, along with a pinch of salt and pepper, bring to a simmer and cook for 10 mins.

3: For the filling, dice the onion and fry in a little oil in a pan on medium heat for 5 minutes.

4: Peel and dice the garlic, add to the pan and fry for 2 minutes.

5: Dice the sweet potato, add it to the pan and cook with the lid on for 10 mins or until soft.

6: Drain and rinse the beans, add to the pan along with cumin, sweetcorn, and pinches of salt and pepper, and cook for 3 mins.

7: Preheat the oven to 180C fan. Dip both sides of a tortilla in the enchilada sauce.

8: Add a few spoonfuls of the filling then roll it up and place it in an oven dish. Repeat with remaining tortillas, leaving leftover sauce to one side.

9: Bake for 25 mins.

10: Meanwhile, dice the onion and slice the avocado, olives, and chilli.

11: Pour the remaining sauce (reheat if necessary) over the enchiladas and scatter over all the toppings with coriander.