Sweet Potato & Black Bean Chilli Enchiladas
A big fav at school and a recipe that can be served on it’s own for a good vegetarian chilli or even as a pie filling. It’s also a great way to use up extra vegetables in the kitchen. This one is pretty mild but crank up the heat with additional chillies if you prefer!
Ingredients (makes enough for 6):
12 x 6” tortilla shells (corn preferably but flour are fine)
3 red onions, thickly sliced
6 cloves of garlic
3 sweet potatoes, peeled diced
1 x 400g can black beans
300g frozen sweet corn
3 cans plum tomatoes
2 tbsp cumin seeds
2 tsp smoked paprika
2 tbsp sherry vinegar
3 tbsp tomato puree
1/2 tsp cayenne pepper
small handful of fresh coriander
150g Red Leicester, grated
Steps:
Heat your oven to 220c. In a medium sized sauce pot fry the onions and garlic on a gentle heat for 8-12 minutes or until soft & translucent. Add the tomato puree, cumin, paprika and fry for another couple of minutes before adding the canned tomatoes. Crush the tomatoes with a whisk until broken down and the sauce looks pulpy and thickish. Add the corn and beans and cook out on a low heat for 35-50 mins or until the sauce is thicker, darker and no longer tastes of raw tin tomatoes.
While the sauce is cooking out, toss the sweet potato in some olive oil, cumin and dried thyme and roast in the oven for 10-15 minutes or until golden and slightly charred. Add them to the chilli.
Once all the ingredients are mixed together and the sauce has cooked out as you want it, sprinkle in the sherry vinegar and allow to cool for 25 to 45 minutes.
Once your chilli is ready simply roll it up in the tortillas, place them lined up in an oiled, oven proof dish, sprinkle the cheese over the top and bake in a medium oven (around 180c) for 10-12 minutes or until the cheese is beginning to brown.
Serve with any choice of salad or greens and brown rice. I love them with a dollop of sour cream and a little hot sauce sprinkled over the top!