Tuesday, 26 May 2015

Sweet Potato & Jalapeño Enchiladas

Sweet potato enchiladas

The lovely folks at Old El Paso asked me if I'd be up for trying out one of their recipes to celebrate their range of "separates". When I learnt that the recipe in question contained so many of my favourite things (sweet potato, refried beans, jalapeños) my mouth was already watering.

I adapted the recipe slightly to make it vegan, basically by removing the cheese; I then served the baked enchiladas with a large spoonful of cooling guacamole which worked really well to offset the heat of the chilli.

I did find the eventual texture a bit samey, as the filling was all very smooth. Next time I might chop the onions a bit less finely, and maybe include a few peppers or extra beans for some contrast. But I really loved the smokey flavour of the seasoning, and it worked so well with the sweet potato and the beans. I actually could have eaten the filling just by the spoonful.

Below you can see the original recipe card, as well as my write-up. There are loads more inspiring recipes over on the Old El Paso site, too, if you're now craving a tex-mex evening.

Sweet potato enchiladas

Sweet Potato and Jalapeño Enchiladas
Serves 4

1 large sweet potato
1 small onion
2 cloves garlic
2tbsp jalapeño peppers
1tbsp olive oil
½tsp cayenne pepper
1 tin refried beans
2½tsp Old El Paso smoky bbq fajita seasoning
8 flour tortillas
1 jar Old El Paso smoky bbq fajita sauce*

  1. Preheat the oven to 180°C.
  2. Peel and chop the sweet potato.
  3. Boil or steam the sweet potato for 10 minutes, until soft.
  4. Mash the sweet potato and set aside.
  5. Dice the onion, garlic, and jalapeños.
  6. Heat the oil in a large frying pan and sautee the onion and garlic for a couple of minutes, until the onion softens.
  7. Add the jalapeños and cayenne pepper, and sautee for a further 2-3 minutes.
  8. Combine the onion mixture with the sweet potato mash, refried beans, and fajita seasoning.
  9. Divide the filling between the eight tortillas, folding each one into a small parcel.
  10. Grease a large baking pan, and arrange the tortilla parcels (folded side down) in the pan.
  11. Cover evenly with the fajita sauce, and bake for 15-20 minutes.
  12. Serve with homemade guacamole.
* The recipe suggests using the Chilli Con Carne sauce (which is also veggie, despite the name), but the Fajita sauce is what they actually sent me to try out


Rachel said...

I'm always a bit wary of those packets, in case the spice is overdone. We like aromatic, warming flavours, but not those with real heat to them. I'm now wondering whether the vegan version might actually be better for us than the carnivorous version..

Slamdunk said...

Sounds wonderful, Rachel. No one here will eat anything seasoned hot so I have to eat jalapeños when I am out or visiting my father. Yum though.

Emma said...

This sounds proper yummy. We love fajitas but I've never made veggie ones because Clive dislikes all the obvious veggies to put in them (peppers, onions etc). Sweet potatoes sound like a great idea...

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