If 5.9 million fans isn’t enough to convince you that Kayla Itsines is after world domination, the latest addition to her growing empire should do the trick.

In addition to a worldwide stadium-sized tour, a fitness app, and fans so obsessive they could rival those of the biggest pop stars, the uber-fit Instagrammer is releasing her very first book.

The Bikini Body 28-Day Healthy Eating and Lifestyle Guide officially comes out today, and its 400-pages are filled with workout-fueling recipes.

Of course, “bikini body” is a charged term, and one that she addresses early on. “To me, a ‘bikini body’ is not a certain weight, size, or look. It’s a state of mind where you are confident, healthy, and strong,” she writes. “It is when you feel good about yourself and your body.”

One of the pillars of that confidence and happiness is a clean-eating diet, filled with whole ingredients, and packed with flavor.

Want a taste of what you’ll find in the book? Try the Aussie’s sweet potato and black bean enchiladas—topped with pomegranate guacamole, she swears it will be the hit of any healthy gathering. Post-workout dinner party, anyone?

Scroll down to get Kayla Itsines’ sweet potato and black bean enchilada recipe.

Sweet Potato and Black Bean Enchiladas

Ingredients

For enchiladas:Coconut oil spray1/2 small red onion, finely chopped2 garlic cloves, crushed2 tsp chili powder1/2 tsp ground cumin1/2 tsp sweet paprikaPinch of dried oreganoSea salt and ground black pepper, to taste16 oz canned crushed tomatoes1/2 cup salt-reduced vegetable stock2 medium sweet potatoes, peeled and cut into 3/4 in cubes1 can black beans, drained and rinsedHandful of dried apricots, finely diced2 whole wheat wraps3 oz reduced-fat cheddar cheese, coarsely grated

For guacamole:3 1/2 oz avocado2 pomegranatesLime juice, to tasteFinely chopped fresh green chili, to taste1/2 small red onion, finely chopped2 Tbsp fresh cilantro leavesSea salt and ground black pepper, to taste1. Preheat the oven to 400°F (350°F convection).

2. Heat a large saucepan over medium heat and spray lightly with coconut oil spray. Add the onion and cook for 5–7 minutes or until soft and translucent, stirring frequently. Add the garlic, chili powder, cumin, paprika, oregano, salt, and pepper and cook for 1 minute or until fragrant, stirring constantly.

3. Remove the pan from the heat and stir in the tomatoes. Using a stick blender, carefully blend until smooth. Transfer half the mixture to a bowl.

4. Return the pan to the heat and bring to a simmer over medium–low heat. Add the sweet potato and cook, covered, for 10–15 minutes or until the sweet potato is tender, stirring occasionally. Remove from the heat and add the black beans and dried apricots.

5. Place the wraps on a clean chopping board and cut in half. Top each wrap half with one- quarter of the sweet potato and tomato mixture. Roll up each wrap to enclose the filling. Place in baking dish seam-side down.

6. Spoon over the reserved tomato mixture and top with cheese. Bake in the oven for 20 minutes or until the cheese has melted and the filling is heated through.

7. While the enchiladas are baking, make the guacamole. Scoop the avocado out into a small bowl and roughly mash with a fork. Cut the pomegranates in half and gently tap into the bowl to remove the seeds. Add the lime juice, chili, onion, and cilantro and gently mix to combine. Season with salt and pepper, if desired.

8. To serve, place the enchiladas on four plates and top with the guacamole.

You might be surprised by these crazy avocado facts. Speaking of: Here are three healthy avocado recipes that don’t require toast.