Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Sweet potato and pepper enchiladas recipe

84 ratings

These vegetarian-friendly enchiladas are loaded with Cajun flavour and plenty of filling veg See method

Serves 4
10 mins to prepare and 35 mins to cook
501 calories / serving
Freezable
Vegetarian

Ingredients

2 sweet potatoes (about 400g), diced
2 mixed peppers, diced
2 small onions, diced
2 tbsp olive oil, plus extra for greasing
2 tbsp Cajun seasoning
400g tin chopped tomatoes
½-1 red chilli, chopped (to taste)
1 garlic clove, peeled
10g fresh coriander, ½ chopped, ½ leaves picked
4 wholemeal tortilla wraps
120g lighter Cheddar, grated
¼ lemon, juiced
250g pack sweet and crunchy salad

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
2105kj
501kcal 25%
Fat
18g 25%
Saturates
7g 34%
Sugars
21g 23%
Salt
2.3g 39%

of the reference intake
Carbohydrate 64.2g Protein 18.8g Fibre 15.2g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Tip the sweet potatoes, peppers and onions onto a baking tray. Drizzle with 1½ tbsp oil and 1 tbsp Cajun seasoning, toss to coat, then roast for 20-25 mins until tender and lightly golden.
Meanwhile, blitz the tomatoes, chilli, garlic and 1 tbsp Cajun seasoning. Pour into a small saucepan and simmer over a medium heat for 5 mins until thickened slightly.
Mix the roasted veg in a bowl with the chopped coriander and half the tomato sauce. Spoon onto the tortilla wraps in a line, then roll up like a fat cigar. Transfer to a greased baking dish about 30 x 20cm (ensure that it’s freezer-safe if you’re planning to freeze) in a single layer and pour over the remaining sauce. Scatter with cheese; bake for 10-15 mins until hot and bubbling.
Mix the lemon juice with the remaining ½ tbsp olive oil. Toss through the salad and serve with the enchiladas and coriander leaves.

See more Mexican recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.