2 sweet potatoes, peeled and cut into 3 centimeters cubes
4 tablespoons olive oil
2 large red onion, finely chopped
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons mixed dried herbs
400 grams can chopped tomatoes
400 grams can black beans, drained and rinsed
25 grams unsalted butter
25 grams plain flour
350 milliliters milk
175 grams mature cheddar cheese, grated
200 grams cooked rice
Handful of fresh coriander, roughly chopped
2 radishes, thinly sliced
Preheat the oven to 180C. Cut the bell peppers into
Strips about 1 centimetre wide. Toss the sweet potato cubes and bell pepper strips with 2 tablespoons of olive oil on a baking tray.
Roast for 30-40 minutes until soft and slightly golden leave the oven on.
In a medium pot, heat the remaining oil and add the red onion. Cook over a medium heat for 5 minutes until the onion is starting to soften. Add the paprika, cumin, cinnamon and dried herbs and stir in. Add the chopped
Tomatoes and turn the heat down to medium low to simmer. Leave to simmer for 10 minutes, stirring occasionally to prevent it burning.
Meanwhile make the cheese sauce: in another medium pot, heat the butter over a medium heat until melted.
Stir in the flour and cook for 1 minute. Gradually add in
the milk, stirring well between additions. Cook, stirring
constantly until thickened then stir in 125 grams of the grated cheese.
In each tortilla layer some rice, black beans, sweet potato and bell pepper. Tuck the ends in and roll up like a burrito. Lay into a baking dish, seam side down. Cover
with the tomato sauce followed by the cheese sauce
and then sprinkle with the remaining grated cheese.
bake for 30-40 minutes until the cheese has melted.
sprinkle with the coriander and sliced radishes and