sovegan.com
Sweet Potato Enchiladas
We give this traditional Mexican dish a vegan makeover using sweet potato and a host of fresh veggies and flavours.
Ingredients
Ingredients
- sweet potatoes, about 600g / 21oz
- garlic cloves, peeled + finely chopped
- chipotle chilli paste
- pasatta
- salt + pepper
- spring onions, thinly sliced
- pickled jalapeño slices, roughly chopped
- tins of black beans, drained + rinsed
- limes, zest + juice (plus extra wedges for topping)
- fresh coriander, chopped (plus extra for topping)
- regular flour tortillas, or gluten-free tortillas
- vegan cheese, grated
- avocado, peeled + chopped
Method
- 1
Preheat the oven to 200°C fan / 425°F fan. Prick the sweet potato all over with a fork and either microwave for 8-10 minutes until soft or place on a tray and roast for 45-55 minutes.
- 2
Meanwhile, in a small jug combine half of the garlic with the chipotle chilli paste, passata and pinches of salt and pepper. Then leave the sauce to one side.
- 3
Once the sweet potato is soft, cut it in half, scoop out the flesh and add it to a large bowl.
- 4
To the bowl add the remaining garlic, most of the spring onions (reserving some for garnish), pickled jalapeño, black beans, lime zest and juice, coriander and generous pinches of salt and pepper. Then stir to combine.
- 5
Divide the sweet potato mixture between the tortillas.
- 6
Roll up the tortillas tightly to make a long cigar and tuck them into a 22cmx33cm (9”x13”) deep baking tray in a line.
- 7
Pour the spicy enchilada sauce over the middle of all the tortillas (to make sure you get some crispy corners) and bake for 25 minutes.
- 8
Remove the tortillas from the oven, sprinkle over the cheese and return to the oven for 5 minutes until the cheese has melted.
- 9
Finish with a sprinkling of coriander and spring onion, a few lime wedges, and cubes of avocado.
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