FRIDAY
SWEET POTATO & PEPPER ENCHILADAS PREP AND COOK TIME 45 MINS SERVES 4
INGREDIENTS
● 2 sweet potatoes, diced ● 2 mixed peppers, diced ● 2 small onions, diced ● 2 tbsp olive oil, plus extra for greasing ● 2 tbsp Cajun seasoning ● 400g tin chopped tomatoes ● ½-1 red chilli, chopped (to taste) ● 1 garlic clove, peeled ● 10g fresh coriander, half chopped, half leaves picked ● 4 wholemeal tortilla wraps ● 120g Cheddar cheese, grated ● ¼ lemon, juiced ● 250g salad, to serve
METHOD
1 Preheat the oven to 220°C/Fan 200°C/Gas Mark 7. Tip the sweet potatoes, peppers and onions onto a baking tray. Drizzle with 1½ tbsp oil and 1 tbsp Cajun seasoning, toss to coat, then roast for 20-25 minutes until tender and lightly golden.
2 Meanwhile, blitz the tomatoes, chilli, garlic and 1 tbsp Cajun seasoning. Pour into a small saucepan and simmer over a medium heat for 5 minutes until thickened slightly.
3 Mix the roasted vegetables in a bowl with the chopped coriander and half the tomato sauce. Spoon onto the tortilla wraps in a line, then roll up. Transfer to a 30 x 20cm greased baking dish in a single layer and pour over the remaining sauce. Scatter with the grated Cheddar cheese. Bake for 10-15 minutes until hot and bubbling.
4 Mix the lemon juice with the remaining ½ tbsp olive oil. Toss through the salad and serve with the enchiladas and coriander leaves.
TOP TIP
To avoid soggy enchiladas, briefly fry the tortillas in hot oil unti they’re slightly crisp before you roll and fill them so they don’t soak up too much sauce.