Spicy Sweet Potato Enchiladas

[adapted from http://www.budgetbytes.com/2011/02/chorizo-sweet-potato-enchiladas/]

Tortilla wraps? Tomato sauce? Cheese? HOW CAN YOU GO WRONG?!

I made this dish when I had some serious cravings for some Mexican food during a Meat-Free Fortnight – unbelievably good!

Jancrop

Ingredients

half tbsp sunflower oil
1 medium sweet potato
2 bell peppers
6 spring onions

half tbsp sunflower oil
1 white onion
4 garlic cloves
1 tsp cumin
1 tsp dried oregano
2 tsp chilli powder
1 tsp dried parsley
1 can of chopped tomatoes
1/2 jar of salsa

4-6 wholemeal tortilla wraps
100g grated cheese

Guidelines

Blitz (or finely dice) 1 white onion and 4 garlic cloves and fry off for 2-3 minutes until softened. Mix in all the dried herb mixture along with the chopped tomatoes and salsa. Bring to the boil and simmer for 20-30 minutes until the mixture has thickened. Season with salt and black pepper to taste.

Peel and cut the sweet potato into smalls cubes. Chop up the 2 bell peppers and spring onions to a similar size. Add the sweet potato to a hot pan with the half tbsp of oil – cook for 5 minutes. Toss in the peppers and onion and cook the vegetable mixture for another 10-12 minutes until the potato  is softened.

Spoon your preferred amount of sweet potato mixture onto a tortilla wrap, roll it up and place it into an ovenproof dish. Repeat. Once all the enchiladas are in the dish, pour over the tomato sauce and sprinkle with cheese.

Place in the oven at 200C degrees for 20 minutes until the cheese is golden and bubbling.

Jancrop2

 

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