Roast sweet potato enchiladas
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 large (about 600g) sweet potatoespeeled and diced
- 1 red onionroughly chopped
- 1 red pepperdiced
- 1 green pepperdiced
- 2 tsp cumin seeds
- 1 tsp dried chilli flakes
- 3 tbsp olive oilplus extra for the dish
- a small bunch corianderroughly chopped
- 4 large flour tortillas
- 100g grated monterey jack cheese
- to serve soured cream
- to serve green salad
ENCHILADA SAUCE
- 400g tin plum tomatoesdrained (you can freeze the juice for later)
- 1 tsp smoked paprika
- 1 tsp garlic salt
- 1 tsp dried oregano
- 1 tsp sugar
Nutrition: per serving
- kcal495
- fat19.4g
- saturates7.2g
- carbs60.7g
- sugars17.9g
- fibre10.5g
- protein13.9g
- salt1.7g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Put the potatoes, onion, peppers and spices on a non-stick baking tray. Add the oil and lots of salt and pepper, and toss well. Cook for 30 minutes or until the potato is tender (but not mushy). Meanwhile, whizz the sauce ingredients in a blender. Take the veg out of the oven and leave to cool a little. Stir through 1/2 the coriander.
step 2
Lay out the tortillas and divide the veg mix between them. Turn in the sides of each tortilla, then bring up the edges to enclose the filling. Put the filled tortillas cut-side down into an oiled baking dish.
step 3
Spoon over the sauce and sprinkle over the cheese. Put back in the oven and bake for 20 minutes or until bubbling and golden. Serve with soured cream, the rest of
the coriander and salad.
