Heat the oven to 180°C. Place the sweet potato on a baking tray with a tablespoon of oil and some salt and pepper and place in the oven for 20 minutes. While the sweet potato is cooking make the enchilada sauce. Heat the oil over a medium heat and add the garlic. Cook for a few minutes then add the flour and mix into a paste. Add the spices to the mixture and cook for a minute before adding the stock. Cook the sauce for 15-20 minutes then take off the heat and allow to cool.

Heat the rest of the oil in a frying pan over a medium heat then add the onion. Fry for a few minutes before adding the chicken and cooking for a few more minutes. Add the peppers and tomatoes to the pan and cook until the tomatoes release their juices.

Now you can assemble the enchiladas. Spread 2 spoonfuls of sauce in the middle of each wrap then add some of the chicken mixture, a spoonful each of the beans and sweetcorn and a helping of the sweet potato. Place the enchiladas in a greased baking dish and pour the remaining sauce over the top followed by the cheese. Bake for 20 minutes.