Smoky Chipotle, Black Bean & Sweet Potato Enchiladas

For the Filling

• 600 g sweet potatoes, cubed
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 medium red onion, diced
• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 2 x 400 g tins black beans, drained
• 1 tbsp lemon juice
• ½ tsp fine sea salt
• Black pepper

For the Chipotle Tomato Sauce

• 1 tbsp olive oil
• 2 garlic cloves, chopped
• 1–2 tbsp chipotle chilli paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 500 g passata
• 120 ml vegetable stock
• 1 tsp maple syrup
• 1 tsp apple cider vinegar
• Salt and black pepper

For Assembly

• 8 medium soft tortillas
• 120 g grated melting-style plant-based cheese
• 1 ripe avocado
• Fresh coriander
• 1 lemon, cut into wedges
• 100 g unsweetened plant-based yoghurt (optional)