Recipe Book

Chorizo and Sweet Potato Enchiladas

Updated: 25 Aug 2023

Ingredients

• 1 large onion
• 2 medium sweet potatoes
• 1 yellow pepper
• 1 tin black beans
• 70g chorizo
• 1 garlic clove
• 1 large / 2 small pinches chilli flakes
• Salt, pepper
• Smoked paprika (1 tsp)
• Paprika (1/2 tsp)

• Tin of chopped tomatoes
• Salt, pepper
• Smoked paprika (1 tsp)
• Cumin (1/2 tsp)

• 1 pack wholewheat tortillas (8 per pack)
• Cheddar cheese
• Salad onions to garnish

Method

1. Preheat a pan with some garlic oil. Chop the onion into long strings. Dice the sweet potato into small chunks, about 1cm. Dice the yellow pepper.
2. In a separate saucepan, put the tomatoes on a relatively high heat with the seasoning, and leave to reduce.
3. Saute the veg all together. Once starting to soften, add the black beans, chorizo, and garlic. Add the seasoning and keep stirring. Rather than adding too much oil, add a few splashes of water to help it soften and cook through. This will take approx. 10 minutes.
4. Place a spoonful of the filling in each tortilla and wrap. Place in a lightly greased oven proof dish (e.g. lasagne dish). Top with tomato sauce and cheddar cheese. Bake in a hot oven until golden and bubbly, about 15 minutes. Scatter with salad onions to garnish.

This recipe made enough filling for 8 tortillas. 3 per person and 2 for the freezer was plenty.