Ingredients
- sweet potatoes 2 large (about 600g), peeled and diced
- red onion 1, roughly chopped
- red pepper 1, diced
- green pepper 1, diced
- cumin seeds 2 tsp
- dried chilli flakes 1 tsp
- olive oil 3 tbsp, plus extra for the dish
- coriander a small bunch, roughly chopped
- flour tortillas 4 large
- grated monterey jack cheese 100g
- soured cream to serve
- green salad to serve
ENCHILADA SAUCE
- plum tomatoes 400g tin, drained (you can freeze the juice for later)
- smoked paprika 1 tsp
- garlic salt 1 tsp
- dried oregano 1 tsp
- sugar 1 tsp
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.
Nutritional Information
- Kcals 495
- Fat 19.4g
- Saturates 7.2g
- Carbs 60.7g
- Sugars 17.9g
- Fibre 10.5g
- Protein 13.9g
- Salt 1.7g
