Black Bean Sweet Potato Enchiladas

Read it through once before you start the pan.

1. 1Step 1. Preheat the oven to 200°C (180°C convection) before you peel and dice the sweet potatoes, so it is hot when they go in.
2. 2Step 2. Toss the sweet potatoes with half the olive oil and half the salt on a baking sheet.
3. 3Step 3. Roast for 25 minutes, until tender and lightly browned.
4. 4Step 4. While the sweet potatoes roast, heat the remaining olive oil in a saucepan over medium heat.
5. 5Step 5. Fry the garlic, cumin powder and chili powder for 1 minute, until fragrant.
6. 6Step 6. Add the canned crushed tomatoes and the remaining salt, bring to a gentle simmer and cook for 10 minutes, until slightly reduced but still pourable.
7. 7Step 7. Combine the roasted sweet potatoes and the canned black beans in a bowl and mash lightly, until the mixture holds together but keeps some whole beans.
8. 8Step 8. Warm the corn tortillas one at a time in a dry skillet over medium heat, until they bend without cracking.
9. 9Step 9. Spoon the filling along the center of each tortilla, roll tightly and set seam-side down in a baking dish.
10. 10Step 10. Pour the tomato sauce over the rolled tortillas and scatter the cheddar cheese on top.
11. 11Step 11. Bake for 25 minutes, until the sauce is bubbling and the cheddar is melted and golden.
12. 12Step 12. Scatter the coriander leaf over the enchiladas before serving.