28gCorianderstalks and leaves separated and finely chopped
400gBlack beansdrained and rinsed
2Salad onionsfinely sliced
115gBaby spinach
6Seeded or wholemeal tortilla wraps
Instructions
In a large pan, fry ½ the onion in 1 tbsp oil for 3 minutes until soft. Add the garlic and jalapeño; cook for 2 minutes. Add the spice rub and sweet potato, tossing to coat. Tip in 200g tomatoes and 3 tbsp water; cover. Cook for 15-20 minutes, until the sweet potato is soft.
Meanwhile, sauté́ the remaining onion in 1 tbsp oil, until soft. Add the coriander stalks, remaining 600g tomatoes and 200ml water. Cook over a medium heat until reduced by half (about 20 minutes).
Preheat the oven to 200C/gas mark 6. Stir the beans, salad onion, spinach and coriander leaves into the potato mixture until the spinach has wilted; season. Trim 3cm from the top and bottom of each tortilla; divide the mixture between them and roll up tightly.
Spoon ¼ of the sauce into an ovenproof dish. Lay the tortillas on top, seam-side down. Brush with oil; bake for 15 minutes. Serve with the remaining sauce (reheated if necessary) and guacamole, if liked.