Sweet potato & black bean enchiladas

• Sweet potatoes500g
• Black beans1 × 400g tin
• Ground cuminstore cupboard1 tsp (5g)
• Plain tortilla wraps8
• Passata500g
• Mature cheddar100g
• Brown onions100g

Plus salt and pepper. About £3.38 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Cut 500g sweet potatoes into small cubes and boil for 8 minutes until soft. Drain and mash roughly with 1 drained tin black beans, 1 tsp cumin and 1 finely chopped onion, fried for 5 minutes.

3. 3

   Fill each of 8 wraps with the mixture, roll up and lay seam-side down in a baking dish.

4. 4

   Pour over 500g passata and scatter with 100g grated cheddar.

5. 5

   Bake for 20 minutes until bubbling.