Monday, 17 April 2017

RECIPE: Sweet Potato and Mushroom Enchiladas

Mexican food is one of my all time favourites - the endless avocado, beans and interesting flavours make it exciting. We don't have any good Mexican restaurants (that I know of) near where we live, so I'll often cook Mexican dishes at home instead. Enchiladas, burritos and fajitas are all easy meals to cook a vegetarian and meat version; I'll fill mine with beans/vegetables, while my husband has chicken strips and peppers. These sweet potato and mushroom enchiladas are seriously tasty, easy to make and full of flavour.

I love having them with a simple homemade guacamole (fresh coriander, avocado, cherry tomatoes and lime juice) and soured cream. My husband will sometimes have them with Mexican rice, you know one of the really easy microwave for two minutes packets. This dish also makes a really nice centrepiece for a dinner party, as it can be made in advance then popped in the oven when your guests arrive. To make this for Isabella all I'd do is not use a packet spice mix (too much spice/salt) and instead add paprika, black pepper and ground coriander.
What you'll need:
4 Tortilla wraps
1 can Chickpeas, rinsed and drained
1/2 carton Passata
1/2 packet Fajita Spice Mix (I went for medium)
1 Red pepper, sliced
1/2 Green pepper, sliced
3 large Field mushrooms, sliced
2 Sweet potato
2 Red onions, sliced
1 tbsp. Sunflower oil
Cheddar cheese, grated

What to do:
1) Preheat the oven to 190'C. Prick the sweet potato and place in the oven to bake for 40-50 minutes.
2) Add the sunflower oil to a large frying pan over a medium heat. Add the onions and peppers, cover and cook for 10-15 minutes. Stir every now and again.
3) Once the onion and peppers are almost cooked add the fajita mix and mushrooms. Cook for 5-10 minutes.
4) Add in the chickpeas, stir well and cook for 2 minutes. Remove the sweet potatoes from the oven, take their skins off and chop into chunks, add to the pan.
5) Pour in about a quarter of the passata and stir well. Take off the heat.
6) Spoon the mixture into the tortilla wraps, fold them up and place into an ovenproof dish. Pour over the remaining passata and sprinkle with cheddar cheese.
7) Bake for 15-20 minutes, or until the cheese is melted and golden. Serve with soured cream and guacamole.
What is your favourite enchilada filling?

Feel free to leave a comment  - I love reading every single one :)

Helen x

Mummascribbles
SHARE:

22 comments

  1. Ooo I've got enchiladas planned for during the week, this might have to be my filling. I usually do a ton of mixed spicy beans with a few mushrooms and onions but this sounds lush #twinklytuesday

    ReplyDelete
  2. holy cow this sounds awesome! I'm just missing the mushrooms. Thanks for this recipe! Pinning! #TwinklyTuesday
    http://italianbelly.com

    ReplyDelete
  3. Ohh! This sounds very tasty! I am saving the recipe and it will find it's way onto my weekly meal plan soon.
    #TwinklyTuesday

    ReplyDelete
  4. We are huge fans of sweet potatoes but have never thought of using them in this way thanks so much for the fab inspiration - pinning this for later!

    ReplyDelete
  5. I love sweet potato so these really do sound great! xx #twinklytuesday

    ReplyDelete
  6. Yum yum. We ate massive Mexican fans here too. Enchiladas being one of my faves. This sounds lovely. I love how tortillas go once baked with things

    ReplyDelete
  7. Yum yum. We ate massive Mexican fans here too. Enchiladas being one of my faves. This sounds lovely. I love how tortillas go once baked with things

    ReplyDelete
  8. Ooh I've never done these before, we tend to do chicken or chilli beef! They sound delicious and it's always good to have a veggie meal to save money each week!

    ReplyDelete
  9. Oh we love sweet potatoes in our house, so will be pinning this one for later! Thank you x

    ReplyDelete
  10. I absolutely love Mexican food especially enchiladas. It's a shame I don't like sweet potato though as yiur recipe looks delicous.

    ReplyDelete
  11. These sound healthy yet indulgent at the same time. Yum!

    ReplyDelete
  12. Ooh these sound so good! I will definitely have to give them a go! xx

    ReplyDelete
  13. I love Mexican food and enchiladas are a favourite in our house. These look like a yummy alternative to the normal chicken #TwinklyTuesday

    ReplyDelete
  14. I adore enchilada's they are divine and sweet potato is one of my faves so this looks so perfect mmmm x

    ReplyDelete
  15. These sounds amazing although I have a feeling I would be the only one in the house who'd eat them.

    ReplyDelete
  16. We love enchilada's but never thought of using sweet potato before. I am not a mushroom fan but will have to give it a go with something else in their place

    ReplyDelete
  17. I've never had an enchilada! We have just bought in some wheat free tortillas so on my to do list :)

    ReplyDelete
  18. All my favourite ingredients! We are definitely trying this at home. It looks delicious x #TwinklyTuesday

    ReplyDelete
  19. I absolutely love Mexican food, in fact it's one of my favourites. I love what you've done with the recipe as I've never thought of putting sweet potato or mushrooms in there. I must try this out soon.

    ReplyDelete
  20. I love mexican food, but can you believe I have never had an enchalada! This receipe looks great and super easy, especially for a dummy like me. Here I come. xx

    ReplyDelete
  21. I love Mexican food too - it has to be my favourite! #twinklytuesday

    ReplyDelete
  22. I love Mexican food too - it has to be my favourite! #twinklytuesday

    ReplyDelete

© Treasure Every Moment. All rights reserved.
BLOGGER TEMPLATE BY pipdig