serves
6-10
prep
20 minutes
cook
45 minutes
difficulty
Easy
serves
6-10
people
preparation
20
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 750 g (1 lb 11 oz) sweet potatoes, cut into 1 cm (½ inch) chunks
- 3 tbsp olive oil
- 1 large brown onion, diced
- 3 garlic cloves, crushed
- 2 tsp salt
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp smoked paprika
- 2 tsp dried oregano
- 2 400 g (14 oz) tins chopped tomatoes
- 2 400 g (14 oz) tins kidney beans, drained
- 14–16 wheat or corn tortillas
- 70 g (2 oz/½ cup) grated vegan or non-vegan cheese (optional)
Enchilada Sauce
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 1 tsp salt
- 2 tsp ground cumin
- 1 tsp ground coriander
- 700 g (1 lb 9 oz) jar tomato passata (puréed tomatoes)
Chimichurri Sauce
- 1 bunch parsley, roughly chopped
- 1 bunch coriander (cilantro), roughly chopped
- 2 garlic cloves, peeled
- juice of 1 lemon
- 125 ml (4 fl oz/½ cup) olive oil
- 1½ tsp white wine vinegar
- ½ tsp salt
- 1 tbsp chilli sauce, or ½ chopped fresh chilli, or a pinch of chilli flakes (optional)
Makes 14-16 enchiladas.
Instructions
- Preheat the oven to 200°C (400°F). Spread the sweet potato chunks on a baking tray, then drizzle with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Bake for about 30 minutes, or until soft and browned.
- Meanwhile, heat the remaining olive oil in a large saucepan. Add the onion and cook for 5 minutes over medium heat, stirring often, until the onion is golden and softened. Add the garlic, salt and spices and cook for a further few minutes.
- Stir in the tomatoes, beans and 3 tablespoons water. Bring to the boil, then reduce the heat and allow the mixture to bubble away for 15–20 minutes. When the sweet potato has finished roasting, stir it all in until combined.
- To make the enchilada sauce, heat the olive oil in another saucepan and add the garlic, salt and spices. Cook over low heat for 1–2 minutes. Stir in the passata until well combined, then let the sauce bubble away on low until you need it.
- To assemble the enchiladas, place about 3 tablespoons of the bean and sweet potato mixture on a tortilla and roll it into a wrap. Place in a large baking dish. Repeat with all the tortillas until you have two baking dishes filled. Pour the enchilada sauce evenly around each baking dish, top with the grated cheese, if using, then bake for 10–15 minutes, or until the top is browned and the enchilada sauce is bubbling.
- Meanwhile, to make the chimichurri sauce, blend all the ingredients together using a food processor, stick blender or mortar and pestle (if using a mortar and pestle, be sure to chop the herbs and garlic finely first). Taste and add more salt if desired.
- When the enchiladas are ready, pour the chimichurri sauce over the top and serve.
Recipe and images from The Shared Table by Clare Scrine, Smith Street Books, RRP $39.99
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
