Bean, corn and kumara enchiladas

Preheat oven to 200°C. Lightly grease a 30cm x 20cm (or similar) baking dish with butter or olive oil.

For filling, heat 1 Tbsp olive oil in a large frying pan on medium heat. Cook kumara and onion for 6-8 minutes until kumara is tender.

Add another 1 Tbsp oil, garlic and Mexican seasoning and continue cooking for a few more minutes. Add chilli beans, corn and chilli (if using). Bring to a simmer and cook for a few minutes until thickened slightly. Season to taste with salt and pepper. Transfer to a bowl and allow to cool slightly.

For sauce, add tomato passata, chipotle sauce, olive oil, Mexican seasoning, cumin and sugar to the pan the bean mixture was cooked in and bring to a simmer. Continue simmering for 4-5 minutes, stirring often, until sauce is nice and thick (too thin and it will make your enchiladas soggy). Season to taste with salt and pepper. Allow sauce to cool.

Place tortillas on bench and spoon ¾ cup filling into centre of each one. Roll up and place, seam-side down, in baking dish. Brush tops with olive oil and bake for 5-10 minutes to get them a little crispy on top.

Spread sauce over enchiladas, crumble feta on top and sprinkle with mozzarella. Return to oven and bake for 15-20 minutes until sauce is bubbling and cheese is golden. Serve immediately, garnished with coriander or parsley, with salad and yoghurt or sour cream on side.