Bite Me

Sweet Potato and Pepper Enchiladas

This is a favourite veggie dish of mine and when I served this at a Tex-Mex night recently, it went down a storm with the vegetarians and meat eaters alike. I generally make a large amount of the enchilada sauce, it can be used as a base for pasta dishes and is handy to keep in the freezer. Once again, this is quite spicy so reduce the amount of chilli to your own taste.


Serves 4

6 corn tortillas
2 large sweet potatoes (about 400g when peeled and chopped)
2 red and 1 yellow pepper
2 large onions, 1 diced, 1 chopped into half moons
1 bay leaf
2 cloves garlic
2 birds eye chillies
Handful chopped coriander
Salt and pepper
50g goats cheese
100ml red wine
1 tin tomatoes
1 tbsp tomato puree
Dried oregano
Grated cheddar to serve

First make the sauce;

• Fry onion, garlic, bay leaf and 1 birds eye chilli until the onion is softened and slightly golden.
• Chop 1 red pepper into small chunks and add to the onion mixture, cook for further few minutes until pepper begins to soften. Do not worry about chopping too finely as sauce will be blended when finished.
• Add 100ml red wine, 1 tin tomatoes and 1 tbsp tomato puree, season to taste and allow to simmer for 5 minutes. Add tsp of honey or sugar if necessary. Set aside to cool.

For the filling;

• Meanwhile boil sweet potatoes until cooked, drain, mash until smooth with a little butter.
• Fry remaining onion, chopped chilli, red and yellow peppers (cut into strips) in a little olive oil until softened, add 1 tsp dried oregano and cook gently for 2 minutes. Add to mashed sweet potato and season well. Add coriander and leave to cool.
• Remove the bay leaf from the enchilada sauce and blend well.
• Once cooled, add chunks of goats cheese to the sweet potato mixture. Spoon some of the mixture down the centre of each tortilla and roll, placing each stuffed tortilla into a baking dish.
• Top with the enchilada sauce and grated cheese, bake in a preheated 180c oven for 20 minutes or until cheese is bubbling and molten and serve.