American Kumara & Black Bean Enchiladas

While the veggies are roasting, thinly slice the brown onion. Finely chop the garlic. Drain and rinse the black beans.

When the veggies have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the onion until softened, 4-5 minutes. Add the black beans, garlic and All-American spice blend and cook until fragrant, 1-2 minutes. Add 1/2 the enchilada sauce, then season to taste and stir to combine. Remove from heat, then stir through the roasted veggies.

TIP: Add a splash of water if the filling looks dry.

Reduce the oven temperature to 220°C/200°C fan-forced. Grease a baking dish with a drizzle of olive oil. Lay the mini flour tortillas on a flat surface. Spoon the enchilada filling down the centre of a tortilla. Roll the tortillas up tightly and place, seam-side down, in the baking dish. Repeat with the remaining tortillas and filling. Pour over the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Bake until golden, 10-12 minutes.

While the enchiladas are baking, finely chop the cucumber and tomato. In a medium bowl, add the cucumber, tomato, a drizzle of white wine vinegar, a small drizzle of olive oil and a pinch of salt and pepper. Stir to combine.