For the ultimate family comfort food- look no further than these delicious Sweet Potato, Red Bean and Cinnamon Enchiladas. This is the perfect ‘use up everything in your cupboard’ dish that is simple to make and satisfying to eat.
There’s nothing that I love more than an oven-to-table meal, served in dish for everyone to tuck in. Relaxed family eating is what this is all about. Serve with some tortilla chips and creamed corn, or some spicy rice to fill up those hungry tummies.
The baked wraps are stuffed with a warming chilli, with a hint of sweetness from the cinnamon, before being topped with a salsa of avocado, coriander, spring onion and lime. Absolutely don’t skimp on this- it lifts the dish to new levels!
1 onion, chopped roughly
1 red pepper, seeds removed and chopped roughly
1 medium sweet potato, peeled and chopped into small even chunks
1 stalk of celery, chopped roughly
1 can of chopped tomatoes
1 can of kidney beans, drained and rinsed
2 tsp mild chilli powder
1 tsp smoked paprika
1 tsp ground cinnamon
1 tsp Marmite
1 tbsp tomato ketchup
8 soft tortilla wraps
For the salsa:
1 avocado, peeled and chopped finely
6 cherry tomatoes, quartered
2 spring onions, sliced finely
Handful of coriander leaves, chopped finely
Juice of 1/2 unwaxed lime
Pinch of sea salt