Vegetarian enchiladas

Ingredients

• 8 large tortillas
• 300 grams sweet potato
• 200 grams of cooked beetroot
• 200 grams of canned black beans
• 140 grams of sweetcorn
• 100 grams fresh spinach
• 1 bell pepper
• 1 garlic clove
• handful of grated mozzarella
• some slices of jalapeño
• 1 lime
• olive oil
• salt and pepper to taste
• 1 tablespoon of oil
• 2 tablespoons Mexican spice mix
• 1 small can of tomato purée (70 g)
• 4 tablespoons passata
• 250 ml water
• 2 tablespoons cornflour