Spicy Chipotle, Sweet Potato and Corn Enchilada Pie
Serves 6, Prep and Cook: 1 hour, 20 mins
2 medium sweet potatoes (800g), peeled, cut into 2cm pieces
2 tblsps olive oil
35g sachet smokey chipotle
seasoning
420g can corn kernels, drained 500g jar Dolmio Extra Spicy
Peppers Pasta Sauce
3 cups pizza cheese
6 x 20cm round flour
tortillas
Chopped Lebanese cucumbers, fresh coriander and quartered cherry tomatoes, to serve
1 Grease base and side of a 21cm round springform pan (base measures 20cm). Line base with baking paper. Place pan on an oven tray.
2 Place sweet potato on an oven tray lined with baking paper. Drizzle over oil. Sprinkle with 2 tsps of the seasoning.
Toss to coat.
3 Cook in a hot oven (200C) for about 20 minutes, or until tender. Transfer to a large bowl.
4 Add corn, half the sauce, 2 cups of the cheese and remaining seasoning. Mix well.
5 Spoon mixture evenly down centre of each tortilla. Roll up to enclose. Cut each roll crossways into three even pieces.
6 Arrange pieces, cut-side up, in a single layer in pan. Spoon
over remaining sauce. Sprinkle with remaining cheese.
7 Cook, uncovered, in a moderate oven (180C) for about 25 to 30 minutes, or until heated through and cheese is golden. Remove side of pan. Transfer to a chopping board. 8 Serve pie topped with combined cucumbers, coriander and tomatoes.