This is my type of comfort food. Spice roasted sweet potatoes cooked down and mashed with tomatoes then mixed with black beans, fresh coriander and lime juice. That’s the filling, you could just eat that on its own with spoon if you like.
But rolled up in soft flour tortillas and covered in the quick and easy Roasted Red Pepper Chipotle Sauce from my Mexican Tortilla Lasagne recipe it is divine. Not forgetting the handful of mature Manchego cheese that is grated over the top before going in the oven.
The final step of whacking it under a hot grill for 5 minutes at the end is what makes this special though. You need to give it that caramelised at the edges crispy cheese topping that is irresistible. To me anyway. You have to keep your eye on it, there’s a fine line between brilliance and burnt beyond repair.
Sweet Potato & Black Bean Enchiladas with Roasted Red Pepper Chipotle Sauce Recipe
Serves 4, vegetarian. Adapted from Call Me Fudge
- 2 large sweet potatoes (about 300 g each)
- olive oil salt & black pepper
- oregano, allspice, ground cumin
- 1/2 large red onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 Tbsp chipotle chilli sauce
- 1 tin (400ml) chopped tomatoes
- 100 ml water
- 1 tin (400 g) black beans, drained & rinsed
- 10 x 8 inch tortilla wraps
- a big handful of grated manchego cheese
- a handful of fresh coriander, chopped plus garnish
- lime/lemon juice
- sour cream, or goat’s yoghurt to serve
Preheat the oven to 200 C and line a baking sheet with baking paper. Scrub the sweet potatoes well and cut into 1-2 cm dice. Put them on the baking tray, drizzle with olive oil, sprinkle with salt, pepper, oregano, cumin and allspice if you have it. Toss it all together with you hands to evenly coat then spread it all out in a single layer. Roast for 15-20 minutes until tender.
Heat a tablespoon of olive oil in a large pan over a medium heat and add the red onion. Cook for 3-4 minutes until softened then add the garlic and cook for 2 minutes more. Add in the cooked sweet potatoes, tomatoes, chipotle sauce and water. Bring to the boil, lower the heat and simmer for 5-10 minutes to cook the tomatoes. Mash the sweet potatoes in the pan then add the black beans, stir them through and add the chopped coriander. Season with salt & black pepper and a squeeze of lime/lemon juice. Taste and adjust as required. (Try not to eat it all).
For the red pepper sauce:
- 1 jar/tin, roasted red peppers (about 200-250 gr), rinsed drained
- about 100 ml tomate frito /puree tomato/tomato passata
- 4 or 5 tsp chipotle chilli sauce
- 2 tbsp olive oil
- the other 1/2 large red onion, finely chopped
- 4 or 5 garlic cloves, finely chopped
- 1 1/2 tsp palm sugar/brown sugar
- 1 1/2 tsp ground cumin
- 1 tsp Worcestershire sauce (vegetarian)
Blend the drained, rinsed peppers, tomato puree, chipotle sauce, sugar, cumin & Worcestershire sauce in a food processor until smooth.
Heat the olive oil in a frying pan over a medium heat and cook the onion and a pinch of salt for 4-5 minutes until softened, then add the garlic and cook for a further 2 minutes. Remove from the heat and add to the processor with the red pepper sauce and blend again. Season with salt & black pepper and taste. Adjust as required.
Preheat oven to 190 C. You will need either one large or 4 individual ovenproof dishes. Or I used the dish in the pictures twice, this amount fed us both for two nights. The amount of tortillas depends on your dishes so just fill as many as you need.
Spread a layer of the red pepper sauce on the base of your dish(es). Take a few heaped tablespoons of the filling and lay it at one end of the tortilla (as in pictures above), roll up the tortilla and place it in the dish seam side down. Continue with the rest until your dish is full (you may have to trim some).
Tip the rest of the red pepper sauce all over the top of the wraps spreading it out evenly. Top with the grated cheese and bake for about 15 minutes. Then turn the grill/broiler on high and leave it under there for about 5 minutes. Keep an eye on it though, don’t ruin it!
Leave it for 5 minutes before serving with a dollop of sour cream/goats yoghurt, fresh coriander and a wedge of lime/lemon to squeeze over. A nice green salad would be good if you need something to accompany it. And a bottle of Coronita, of course.