Red onion, finely chopped
1 garlic clove, crushed
Sweet potato, diced
SORSO Chilli flavour
Coriander, stalks and leaves separated , finely chopped
Black beans, drained and rinsed
Salad onions, finely sliced
Seeded or wholemeal tortilla wraps
Quick and Simple Method
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.
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.
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.