Friday, 13 February 2015

Vegetarian Sweet Potato Enchilada Casserole Recipe

One of my goals for this year is to try and cook something new every week, and I definitely went all out with this week's food experiment! We have a lot of Mexican inspired dishes, but I wanted something different to the typical chilli or enchiliadas that we usually have, and so this magical creation involving layers of tortilla wraps, sauce and tasty sweet potatoes was born. It's a great dish to make with whatever you have available, because the filling can be so interchangeable but still delicious every time.

When I posted a picture of it online, I got lots of people asking for the recipe so thought I'd share how I made it. It's also easily adaptable for vegans too - just omit the cheese!


To serve 6 (or in our case, 2 very hungry people that also love leftovers): 
  • 8 tortilla wraps
  • 4 sweet potatoes, peeled and cut into medium sized chunks
  • 1 can mixed beans
  • 1 can sweetcorn
  • 2 green chillies 
  • 1 onion, diced
  • 2 bell peppers, diced
  • 200g cherry tomatoes, quartered
  • 2 limes, juiced
  • 2 cups vegetable stock
  • 1 can chopped tomatoes, blended
  •  2 tbsp chilli powder
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper

  1. Preheat the oven to 190c.
  2. Boil potatoes until tender.
  3. Saute onion and bell pepper until soft.
  4. When the sweet potato is tender, drain and mash.
  5. Add sweet potato to a large bowl and add the lime juice, mixed beans, sweetcorn, chillis, onion, bell pepper and tomatoes.
  6.  Meanwhile, combine the vegetable stock, blended chopped tomatoes and seasoning in a saucepan, and simmer and cook for 10-15 minutes.
  7. Spread approximately 1/4 of the sauce around the bottom of a 9 x 13 baking dish.
  8. Lay 2 tortillas in the bottom of the dish.
  9.  Spread approximately 1/3 of the sweet potato mixture evenly on the tortillas.
  10. Pour approximately 1/4 of the sauce on top of the mixture, and spread evenly.
  11. Lay 2 more tortillas over the mixture.
  12. Repeat steps 9 and 10
  13. Add a third layer of 2 tortillas, and repeat 9 and 10 again, adding the remainder of the sweet potato mixture but ensuring there's still a little bit of sauce left over
  14. Lay the final 2 tortillas over the mixture.
  15. Pour the remainder of the sauce on top of the tortillas.
  16. Cover with foil to retain moisture and bake for 35 minutes (add cheese before the final 10 minutes if you'd like cheese on top).
  17. Enjoy immediately. I served it with sliced avocado, sour cream and crunchy lettuce, but it'd be delicious with homemade guacamole too!

Enjoy, and let me know what you think if you try it or have any suggestions for other filling ideas in the comments below!

1 comment:

  1. This looks delicious definitely going to have to try this out!





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