Sweet potato enchiladas

Name: Sweet potato enchiladas
Cook time: 25 min
Yield: 1

with kidney beans and pickled red onions

Ready in around 25 mins

RECIPE FACT:

Sweet potatoes are native to Central and South America and have over 400 different varieties.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO PREPARE THE PICKLED RED ONIONS:

Using half the red onion, peel and slice finely. Place into a small bowl and pour over the lime pickling liquor. Stir well to combine and set aside.
2. TO PREPARE THE ENCHILADA FILLING:

Place the red kidney beans into a sieve, rinse under cool running water and drain well. Place the beans and steamed sweet potato into a bowl with a third of the orange and ancho mole. Season with salt and pepper and mash lightly using a fork.
3. TO COOK THE ENCHILADAS:

Line an oven tray with baking paper. Place 3-4 spoonful’s of the enchilada filling mix onto one side of a wholemeal tortilla, fold in half and place onto the baking tray. Repeat until all the tortillas are filled. Pour the remaining sauce evenly over the top of each enchilada and sprinkle over the cumin cheese blend. Bake in the oven for 12-15 mins or until the cheese is melted and the filling is hot
TO SERVE:

Spoon sweet potato enchiladas onto plates. Dollop with pea guacamole and top with pickled red onions. Serve with a handful of mesclun on the side and drizzle with lime pickling liquor.