Sweet Potato Enchilada
Breaking norms is only human. We break norms here to a healthier version of Enchilada. The very versatile Sweet Potato comes as an alternative to using the flour or maize tortillas. What is better that we are not using the sweet potato flour, we are actually using the root vegetable on it’s own in it’s original form.
4 Medium sized sweet potatoes
For the Enchilada:
1 cup of boiled red beans
1 cup of mashed red beans
1 small carrot diced to bits
3 florets of broccoli diced to bits
1 red onion chopped
1 tsp black pepper powder
1 tsp cumin powder
2 tbsp Sweet chilli sauce
4 cloves garlic minced
For the sauce:
2 green capsicums, roasted, peeled and pureed
1 small white onion
seasoning to taste
1 tbsp apple cider Vinegar
wash, wipe dry and wrap the sweet potatoes in foil sheet
Place in a preheated oven and roast for about 50 minutes
Once cooked, scoop out he meal from them and keep aside.
Heat oil in a pan and cook the garlic and onion together till light pink.
Add in the vegetables and beans, season them and cook till tender.
Mix in the bits or mashed sweet potatoes to the mixture and cook further.
Lastly add the mashed beans and the sweet chilli sauce.
Place scoops full of the mixture into the hollowed sweet potatoes.
Level them out and place them in a dish.
Bake in the oven for about ten minutes.
Spread the green pepper sauce over the enchiladas before serving.