Sweet Potato Enchiladas and Baked Corn Salsa


The fresh corn is coming to an end now in Europe but it has been an amazing season. As a more warming dish for the slightly cooler weather, I baked this dish to create Enchiladas and also baked the salsa on top. The enchiladas are filled with a combination of sweet potatoes and red, kidney beans. Sweet potato enchiladas is one of the first vegan dishes I ever created. I have served it to the most fussy and old fashioned meat eaters and everyone has loved it.

Preparation time 20 minutes. Cooking time 1 hour

Serves 4


For the enchiladas

A medium onion finely chopped

A crushed clove of garlic

4 medium fresh tomatoes liquidised

Two chopped red chillies

Two medium, peeled, sweet potatoes cut into 3cm cubes

A tin of red kidney beans

A large red pepper chopped or sliced

A teaspoon each of ground coriander and ground cumin

A teaspoon of balsamic vinegar

A teaspoon of oregano

A handful of fresh coriander

Half a tablespoon of olive oil

Salt and pepper to taste

Four large tortilla wraps

For the salsa

Two ears of corn roasted in the oven for 15 minutes and corn removed

A large tomato finely chopped

Two chopped spring onions

A red chilli finely chopped

A handful of fresh coriander

Two teaspoons of lemon juice

Salt and pepper to taste

Heat the oil and cook the onion, garlic and peppers for about five minutes till soft. Add all of the other ingredients for the enchiladas, except the tortillas. Bring to the boil and turn to a simmer for about 40 minutes. Before filling the tortillas, mash some of the sweet potato with the back of a fork so the fillings a thick consistency.

Share the filling between the four tortillas and roll or fold them for cooking. Place in a large baking dish.

Add all of the salsa ingredients to a bowl and stir together. Season to taste. Spoon evenly across the top of the enchiladas. Place in a medium oven for 10 minutes until the salsa is warm and the tortillas are soft.


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