Olive Magazine
Sweet Potato Enchiladas Recipe

Roast sweet potato enchiladas

Published: October 1, 2018 at 5:25 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Check out our enchiladas recipe with sweet potato. This veggie Mexican recipe is packed with peppers, onions and plenty of cheese - an easy midweek meal for the whole family

  • Vegetarian
Nutrition:
NutrientUnit
kcal495
fat19.4g
saturates7.2g
carbs60.7g
sugars17.9g
fibre10.5g
protein13.9g
salt1.7g
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Make these sweet potato enchiladas, then check out our vegetarian enchiladas, vegetarian burritos, vegetarian fajitas, and vegan enchiladas, If you are looking for a variation with meat, our chicken enchiladas are a great option.

Ingredients

  • 2 large (about 600g) sweet potatoes, peeled and diced
  • 1 red onion, roughly chopped
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 2 tsp cumin seeds
  • 1 tsp dried chilli flakes
  • 3 tbsp olive oil, plus extra for the dish
  • a small bunch coriander, roughly chopped
  • 4 large flour tortillas
  • 100g grated monterey jack cheese
  • to serve soured cream
  • to serve green salad

ENCHILADA SAUCE

  • 400g tin plum tomatoes, drained (you can freeze the juice for later)
  • 1 tsp smoked paprika
  • 1 tsp garlic salt
  • 1 tsp dried oregano
  • 1 tsp sugar

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.

Check out more of our

Chilaquiles Recipe with Eggs and Feta
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