Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.
Start your favourites list now New to Abel & Cole? Sign up hereBack to the shop
Cheesy Sweet Potato Enchiladas
Enchiladas are a Mexican crowd-pleaser. Fill soft taco wraps with a chunky sweet potato and bean chilli. Top them with more chilli and plenty of grated cheese. Grill till golden and bubbling. Serve with avocado and pickled red onions. The perfect Friday night in dinner.
1 comment
Ingredients
- 1 red onion
- 1 lime
- 1 red pepper
- 1 sweet potato, approximately 250g
- 1 tbsp fajita seasoning
- 400g tin of mixed chilli beans
- 100g cheddar
- 8 soft taco wraps
- 1 ripe avocado
Prep: 15 mins | Cook: 25 mins
Method
1. Peel and thinly slice the red onion, then pop it in a small bowl. Finely grate in the lime zest and squeeze in the juice. Add a good pinch of salt and scrunch it all together with your hands. Set to one side to pickle.
2. Halve the red pepper, scoop out the seeds and white pith, and roughly chop. Scrub and coarsley grate the sweet potato (no need to peel, unless you prefer to).
3. Drizzle 1 tbsp oil into a large pan on a medium-high heat. Add the pepper and fry for 4-5 mins, stirring, till slightly soft. Add the grated sweet potato and cook, stirring, for
4-5 mins till softened.
4. Sprinkle in the fajita seasoning and stir to coat the veg. Pour in the mixed chilli beans along with 250ml cold water and stir to mix. Bubble for 5 mins till the sauce has thickened a little.
5. Meanwhile, turn your the grill to its highest setting. Coarsely grate the cheddar cheese. Lay the wraps out on your work surface.
6. When the bean mixture has cooked for 5 mins, stir through half the grated cheddar. Taste and add more salt or a pinch of pepper, if you think it needs it. Spoon 2 heaped tbsp of the bean filling down the centre of each wrap. You should be left with some in the pan.
7. Roll the wraps up, then pop them into a snug baking dish. Spoon over the remaining filling and spread it over the top of the wraps. Sprinkle over the remaining cheddar, then slide the dish under the grill for 4-8 mins till the cheese has melted and is golden and bubbling.
8. While the enchiladas grill, halve the avocado and scoop out the flesh, then thinly slice it.
9. Remove the enchiladas from the grill and divide between two warm plates. Top with the avocado slices and the lime-pickled onions and serve straight away.
10. Love Your Leftovers
The enchiladas will keep well in the fridge for up to 3 days. Divide the enchiladas between the tubs, seal and store. This is best reheated in the microwave till piping hot, to stop the enchilladas from drying out.
The enchiladas will keep well in the fridge for up to 3 days. Divide the enchiladas between the tubs, seal and store. This is best reheated in the microwave till piping hot, to stop the enchilladas from drying out.
You'll need to log in to leave a rating & comment
Lily
Healthy and tasty
Really good, quick and easy to make. Quantity is large, so can we stretched it to 4 small portions served with a mixed salad. Flat breads make it quick and easy, but they are a bit stodgy with the beans and cheese as well. Next time I will try it with home-made tortillas.