Spicy Enchilada

Spicy Enchilada

Shopping List:
1 Red Onion, finely chopped
2 tbsp Oil, plus extra for brushing
1 Garlic Clove, crushed
300g Sweet Potato, diced
1 x 330g  pack SORSO Chilli
28g pack Coriander, stalks and leaves separated and finely chopped
300g can Black Beans, drained and rinsed
2 Salad Onions, finely sliced                  115g Baby Spinach
6 Seeded or Wholemeal Tortilla Wraps

Quick and Simple Method

1. In a large pan, onion in 2 tbsp oil for 5 minutes until soft. Add the garlic and cook for 2 minutes, add SORSO and sweet potato, add 200ml to cover and cook for 15-20 minutes or until the sweet potato is soft. 

2. Preheat the oven to 200 ̊C, gas mark 6. Stir the beans, salad onion, spinach and coriander leaves into the potato mixture until the spinach has wilted; season with salt and pepper. Trim 3cm from the top and bottom of each tortilla; divide the mixture between them and roll up tightly. 

3. Spoon 1⁄4 of the sauce into an ovenproof dish. Lay the tortillas on top, seam-side down. Brush with oil; bake for 15 minutes. Serve with the remaining sauce (reheated if necessary) and guacamole.


See some more of our SORSO recipes.