Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 1cm chunks (no need to peel).

Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press). 

Drain and rinse the black beans in a sieve.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the garlic and tomato puree. Fry until fragrant, 1 min.

Stir in the black beans, veg stock paste, sugar and water for the sauce (see pantry for both amounts). Roughly mash half the beans in the pan using a potato masher or the back of a fork.

Bring the sauce to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

Meanwhile, grate the cheese.

Once roasted, stir the sweet potato through the beans. Stir in the chipotle paste (add less if you'd prefer things milder).

Season with salt and pepper. Add a splash of water if it's a little too thick.

Lay the tortillas on a board (3 per person), spoon the sweet potato and bean filling down the centre of each, then roll them up to enclose the filling.

Drizzle a little oil over the bottom of an appropriately sized oven proof dish, then lay in the wraps. Pack them snugly, side by side, with the folded edge underneath so they don't unroll.

Spread the marinara sauce over the top of the wraps, then sprinkle over the cheese.

Bake on the top shelf of your oven until golden, 8-10 mins.

Meanwhile, in a medium bowl, combine the red wine vinegar and sugar for the dressing (see pantry for amount). Add a drizzle of olive oil, season with salt and pepper, then set aside. 

Just before serving, toss the baby leaf salad through the dressing.

Share your enchiladas between your plates.

Serve the salad alongside.

Enjoy!