Thursday, 17 July 2014

Recipe: Sweet Potato, Chorizo & Kale Enchiladas

It's no secret that we love enchiladas, or sweet potatoes, or chorizo. So when I spotted a recipe for sweet potato and chorizo enchiladas on Pinterest, I knew that we had to try it. Given how simple the original recipe was, I played around with the ingredients a fair bit and came up with something that suited our tastes. Other than waiting for the sweet potato to soften, this is a relatively quick and easy recipe to throw together. Enjoy!

Adapted from Budget Bytes.

Serves: 2-4
Prep. Time: 20-30 minutes
Cook Time: 20 minutes

3 garlic cloves, finely chopped
3 bird's eye chillies, finely chopped
Approx. 450g of sweet potatoes, peeled and chopped into half-inch cubes
1 tsp of chilli flakes
1 tsp of smoked paprika
1 tsp of cumin, ground
1 spicy chorizo sausage, chopped into rings, then halved
A few handfuls of kale, stems removed and chopped
4 large flour tortillas
One portion of your favourite enchilada sauce (we like this one)
Grated extra mature cheddar cheese

1. Preheat oven to 190C/375F. In a large frying pan, fry the garlic and chillies until they become fragrant. Add the sweet potato and spices and cook until the potato softens. Add the chorizo and cook until it starts to brown, then toss in the kale and cook it until it wilts. 
2. Pour a little of the enchilada sauce into the bottom of a casserole dish and spread it around until it covers the base evenly. Fill each tortilla with a quarter of the sweet potato mixture and roll tightly so that nothing escapes when placed in the enchilada dish. Once all four enchiladas are in the dish, cover them with the remaining sauce and as much grated cheese as suits your taste.
3. Cook in oven for 20 minutes, and serve with your favourite toppings: spring onions, fresh coriander, sour cream, etc.

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