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Roast Sweet Potato Enchiladas |
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| Serves 4 |
Prep 20 mins |
Cooking 50 mins |
Easy |
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My rating |
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Ingredients |
2 large sweet potatoes (± 600g),
peeled & diced
1 red onion, roughly chopped
1 red pepper, diced
1 green pepper, diced
1 - 2 tsp cumin seeds
3 tbsp olive oil, + extra for the dish
a small bunch parsley, chopped
4 large flour tortillas
100g grated Monterey jack cheese
soured cream to serve
green salad to serve
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Enchilada Sauce
400g tin plum tomatoes, drained (freeze the juice for later)
1 tsp smoked paprika
1 tsp dried oregano
1 tsp sugar
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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. Start to cook the vegetables on the
stove, then transfer to the oven. 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
parsley.
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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.
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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 parsley and salad.
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