Roast sweet potato enchiladas

Name: Roast sweet potato enchiladas
Total time: 1 h 10 min
Yield: Serves 4
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; 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

Published: October 1, 2018 at 5:25 PM

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Serves 4

Easy

Total time: 1 hr and 10 mins

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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

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Alternatives

Complete the dish

Make these sweet potato enchiladas, then check out our vegetarian enchiladas, vegetarian burritos, vegetarian fajitas, and vegan enchiladas.

Ingredients

Nutrition

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

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.

Check out more of our easy vegetarian recipes

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