Name: Vegetarian Enchiladas
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 can canned tomato; 2 tbsp tomato paste; 2 dl vegetable stock (diluted); 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp chili flake; 1 tsp sugar; 1 tsp salt; 1 pcs small sweet potato; 0.5 dl sunflower oil; 1 pcs red bell pepper; 1 pcs green bell pepper; 1 pcs red onion; 2 cloves garlic; 1 can canned black bean; 200 g grated mozzarella

UntrainedChef

Tips from the kitchen

Cut the sweet potato small, about 1 cm cubes. Bigger pieces take too long to soften and you end up with undercooked chunks in the filling.
Let the filling cool for at least 10 minutes before rolling. Hot filling makes the tortillas steam and go soggy before they even hit the oven.
Save more sauce than you think you need for the top. The tortillas on the edges of the dish dry out fast, so be generous when brushing them.
Drain and rinse the black beans before adding them. The liquid in the can makes the filling watery and dilutes the sauce you already built.

Ways to vary it

Swap the sweet potato for butternut squash if that's what you have. It behaves the same way in the pan and has a similar sweetness.
Add a handful of frozen corn to the filling along with the black beans. It bulks things out nicely if you're feeding more than four.
For more heat, use a chopped fresh chili instead of, or on top of, the chili flakes. The flakes give background warmth but a fresh chili hits differently.

Storage & leftovers

Leftovers keep in the fridge for up to 3 days, covered. They freeze well too, best done before baking if you can plan ahead, but baked ones freeze fine. Reheat in the oven at 160°C covered with foil so the tortillas don't dry out.