Sweet Potato Enchiladas and Baked Corn Salsa

SAMSUNG CSC

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

Ingredients

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.

 

Advertisements

Thick Sweet Potato and Cauliflower Massaman

SAMSUNG CSC

Massaman is my favourite South East Asian curry. It should be thick and rich with a slight peanutty flavour. You can get Massaman curry paste in Asian supermarkets. If you cannot get any the use a red or yellow Thai paste and add half a teaspoon of ground cumin and ground coriander. Cauliflowers are really good at the moment and have a good flavour. Cruciferous vegetables are excellent for strong immunity and help us to fight colds over the winter.

 

Preparation time 10 minutes. Cooking time 15-20 minutes

Serves 3

Ingredients

1 tablespoon of Mossamon curry paste

1 cinnamon stick

1 stick of lemon grass crushed a little

A thumbnail sized piece of ginger left whole

Two medium sweet potatoes peeled and diced into 3cm cubes

A medium cauliflower broken into small florets

A tin of coconut milk

A handful of toasted peanuts finely ground

A large red chilli chopped

A handful of fresh coriander

A few toasted peanuts for garnish

Put the curry paste into a warm pan and toast it for a few seconds before adding half of the coconut milk. Stir till it is all combined. Add the lemon grass, cinnamon and ginger and the fresh chilli to taste. Add in the vegetables and stir to coat with the wet ingredients. Add the rest of the coconut milk, bring to a boil and turn to a simmer. Cook until the potatoes and cauliflower are just soft. Stir in the ground peanuts and most of the coriander. Garnish with whole peanuts and coriander.