£1 Wonders
By Jamie Oliver
50 mins
Not Too Tricky
serves 4
About the recipe
Who doesn’t love enchiladas? This is my expression of that iconic dish. Full of beautiful veg, colour and flavour, these are a total joy to make and eat. Plus, it’s on the table in under 1 hour and each portion contains 3 of your 5-a-day.
Recipe From
Ingredients
1 large sweet potato (350g)
1 bunch of spring onions
1 red pepper
3 cloves of garlic
100g frozen sweetcorn
olive oil
1 teaspoon smoked paprika
1 x 400g tin of black beans
4 large tortilla wraps
1 x 400g tin of chopped tomatoes
60g mature Cheddar cheese
red wine vinegar
100ml natural yoghurt
chilli sauce, to serve
Method
- Scrub and prick the sweet potato all over with a fork and cook in the microwave on full power (800W) for 10 minutes, or until cooked through.
- Meanwhile, trim the spring onions, slice off the green tops and set aside for later. Deseed and quarter the pepper, peel and finely slice 2 cloves of garlic.
- Put 1 whole spring onion and 1 piece of pepper aside for later, then blister and char the rest in a large dry non-stick frying pan on a medium-high heat, adding the frozen sweetcorn after 2 minutes. Add the garlic, 1 tablespoon of olive oil and the smoked paprika, tossing regularly. Once the garlic is golden, remove the contents of the pan to a board and quickly wipe out the pan.
- Drain the black beans (saving a splash of juice for later), then tip them into the dry hot pan and leave them to pop and go crispy, it should take about 5 minutes.
- Roughly chop the sweet potato and add to the charred veg, chopping and mixing as you go. Drizzle over 1 tablespoon of oil and mix in most of the popped beans (saving a small handful for later), then season to perfection with sea salt and black pepper.
- Divide the filling between the tortillas, then roll up into thin cigars, placing into an oiled snug-fitting baking dish (roughly 30cm x 20cm), with the scruffy ends tucked underneath.
- Preheat the grill to high. Peel and finely grate the remaining garlic clove into a bowl, tip in the tomatoes, add a small pinch of salt and pepper and use a fork to mix it up, squashing the tomatoes to create a simple sauce. Pour it over the tortillas, along with a splash of the reserved bean juice. Finely grate over the cheese and grill for 5 minutes, or until golden and crispy.
- Meanwhile, finely slice the reserved green spring onion, finely slice the pepper and place in a bowl. Season with a small pinch of salt and pepper, add 1 teaspoon of red wine vinegar and toss together with the reserved crispy beans. Ripple a good few shakes of chilli sauce through the yoghurt.
- Serve the enchiladas with the salsa and a dollop of yoghurt – delicious!
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