I’ve always loved Mexican cuisine - the fresh, palate-tingling flavours and vibrant colours. This recipe is a really fun one to make and eat, too - I’m constantly preparing it for family lunches or casual dinners with friends.
|6||gluten-free tortilla wraps|
|For the spicy sweet potato and tomato filling:|
|2-3 tbsp||olive oil|
|1||red onion, peeled and finely chopped|
|2||medium-sized sweet potatoes, peeled and cut into thumbnail sized pieces|
|150g (1½ cups)||sliced white mushrooms|
|1 tsp||deseeded and finely chopped red chilli (or to taste)|
|120ml (½ cup)||passata|
|1 x 180g||bag of spinach|
|For the avocado cream:|
|2||avocados, peeled and stoned|
|Juice of 2 limes|
|2 tbsp||extra-virgin olive oil|
|Pinch of salt|
You will need a blender.
Preheat the oven to 180°C/160°C fan/gas 4. Heat the olive oil in a pan and add the onion, sweet potatoes, mushrooms and chilli, then sauté over a medium heat for 10-15 minutes, stirring regularly, until everything is well cooked. Add the passata and spinach, and cook until the spinach has completely wilted.
Spread your tortilla wraps out and place 3 generous spoonfuls of the mixture along the middle of each tortilla, then roll each one up and place in a baking dish. Put in the oven and bake for 20-25 minutes until golden brown and piping hot.
While the enchiladas are cooking, make the avocado cream by whizzing all the ingredients in a blender until smooth. Alternatively, you can simply mash the avocados with the other ingredients until smooth.
Take the enchiladas out of the oven when they’re done and pour the avocado cream over the dish. Serve at once and enjoy!
Make sure to taste the chilli to see how spicy it is before you cook with it. You don’t want an enchilada that’s going to make your eyes water!
Greedy for goodness? Instead of regular salt, bleached to make it white, use pink Himalayan salt. Rich in vitamins and minerals, this is the purest form of salt you can get, as close to its natural state as possible.