Sweet Potato Enchiladas

  • Untested
  • Mains
  • Mexican
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Enchilada Sauce:

  • 2 tbsp margarine
  • 2 tbsp flour
  • 4 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • ½ tsp onion powder
  • ¼ tsp cayenne pepper
  • 250ml tomato purée
  • 425ml veg stock
  • ¼ tsp salt

Enchiladas:

  • 2 cups sweet potato
  • 1 tbsp cooking oil
  • 1 red onion
  • 2 large cloves garlic
  • Salt and pepper
  • 1 pepper
  • 1 tin black beans
  • 2 large handfuls spinach
  • 1 tbsp lime juice
  • 1 tsp chilli powder
  • ½ tsp ground cumin
  • ½ tsp salt
  • 5 tortilla wraps

Avocado-coriander cream sauce:

  • ½ cup fresh coriander
  • 1 avocado
  • 2 tbsp lime juice
  • ¼ tsp salt
  • ½ tsp garlic powder

Make the Enchilada Sauce:

  1. In a medium saucepan, melt 2 tbsp margarine over medium heat.

  2. Stir in 2 tbsp flour until a thick paste forms. Stir in and cook 2-3m until fragrant:

    • 4 tsp chili powder
    • 1 tsp garlic powder
    • 1 tsp ground cumin
    • ½ tsp onion powder
    • ¼ tsp cayenne pepper

  3. Stir in 250ml tomato purée, followed by 425ml veg stock. Whisk until smooth and combined. Bring to a low boil over high heat (covered, if necessary) and then reduce the heat to medium to maintain a simmer. Stir in ¼ tsp salt to taste and simmer for about 5m (or longer, if desired), until thickened.

Lightly grease a large glass baking dish and preheat the oven to Gas Mark 6. Make the Enchiladas:

  1. Peel and finely dice 2 cups sweet potato. Place in a medium saucepan and add enough water to cover. Bring to a boil, then reduce heat to medium-high and simmer for 5-7m, or until fork-tender. Drain and set aside.

  2. In a large skillet, heat 1 tbsp cooking oil over medium heat. Finely dice 1 red onion and sauté with 2 cloves garlic, minced for 5m, or until translucent. Season with salt and pepper.

  3. Chop 1 pepper and add to pan, along with the sweet potato, 1 tin drained black beans and 2 large handfuls of spinach, roughly chopped. Raise the heat to medium-high and cook for a few minutes, until the spinach has wilted.

  4. Remove the pan from the heat and stir in:

    • 60ml of the enchilada sauce
    • 1 tbsp lime juice
    • 1 tsp chilli powder
    • ½ tsp ground cumin
    • ½ tsp salt

  5. Spread half the remaining enchilada sauce over the bottom of the glass baking dish. Scoop ¾ cup of the sweet potato filling onto each tortilla. Roll up the tortillas and place them seam down in the baking dish. Spread the remaining enchilada sauce over the tortillas.

  6. Bake the enchiladas, uncovered for 20-25m, until the sauce is a deep red colour and the enchiladas are heated through.

Make the Avocado-Coriander Cream Sauce:

  1. Blend ½ cup fresh coriander until minced. Add and blend:

    • 1 avocado, pitted
    • 2 tbsp lime juice
    • ¼ tsp salt
    • ½ tsp garlic powder
    • 3 tbsp water

When the enchiladas are ready to serve, plate them individually and drizzle with the avocado-coriander cream sauce.

From Oh She Glows