Name: Vegetarian Enchilada Casserole
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 6
Ingredients: 1 large onion (250g) (finely chopped); 1 tbsp olive oil; 2 medium sweet potatoes (350g) (peeled and cut into small cubes); 3 cloves of garlic (minced); 1 medium red jalapeño pepper (seeds removed finely chopped); 1 large green bell pepper; 1 heaped tsp cumin; 1 heaped tsp dried oregano; A small handful of chopped fresh cilantro/coriander; 1/2 tsp sea salt; 1/4 tsp cracked black pepper; 1 14oz can of black beans (1x400g can); 1 8oz sweet corn (1x198g can); 1 + 3/4 cups mature cheddar cheese (170g) (grated using the coarse side of a box grater); 6 or 7 small tortillas, cut in half (I used 18cm/7in wholemeal tortillas); 1 cup sour cream (200ml); 2 1/4 cups of passata (500ml); 1 fat clove of garlic (minced); 1 level tsp cumin; 1/2 tsp cinnamon; 1/4 tsp sea salt; 1/4 tsp cracked black pepper; Lime wedges; Chopped Spring Onions (the green part)