Black Bean & Sweet Potato Enchilada Sauce

Ingredients

• 600 g sweet potatoes
• 400 g tinned black beans
• 400 g tinned chopped tomatoes
• 1 onion
• 3 clove garlic cloves
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp mild chilli powder
• 2 tbsp vegetable oil

Method

1. 1

   Peel and cube the sweet potato into 2cm pieces. Dice the onion and mince the garlic.

2. 2

   Heat the oil in a large pan, soften the onion for 6 minutes, then add the garlic, paprika, cumin, and chilli powder for 2 minutes.

3. 3

   Add the sweet potato and stir to coat in the spices.

4. 4

   Pour in the tomatoes, top up with 100ml of water, and bring to a boil.

5. 5

   Cover and simmer for 20 minutes until the sweet potato is tender.

6. 6

   Drain and rinse the black beans, stir in, and cook for 5 more minutes. Season well and cool before freezing.