Sweet Potato and Butternutsquash Enchiladas

We have done a few recent recipes that take Mexican inspiration and today continues that these with these enchiladas.  This recipe cooks four large portions so great if your having friends round or feeding the family.  The alternative is keep some for the next day, it would microwave well and make the staff round smell amazing..... you would be the envy of all your colleagues.

Ingredients:

• 2 x Red Onions (diced)
• 1 x Large Sweet Potato
• 1 x Small Squash
• 1 x Punnet of Mushrooms
• 2 x Peppers
• Garlic
• Corriander
• 1 x Passata Carton
• Tortilla wraps
• Chillis - size and amount to taste (large chillis = less spicy, small chillis = more spicy)
• Spice mix (1 x tsp chilli powder, 1 x tsp cayenne pepper, 1 x paprika (smoked if you have it), 1 x tsp cumin powder, 1 x tsp cumin seeds and 1 x tsp turmeric)
• Mixed Salad ingredients as an accompaniment - choose your favourites!

Method:

Finely chop the mushrooms and slowly fry.  Add some salt and pepper to this.  Once soft leave to the side and cool.

To some oil add the sweet potato, butternut squash, red onion, garlic and chillis.  Fry for about 5 minutes before adding the chopped peppers.  

Season with salt and pepper before adding your spice mix.  Cook through, stiring frquently so no burning until sweet potato and squash are cooked through.  May take around 15 - 20 minutes (less if chopped small).

Time to make the sauce now.  Pour the passata into a pan.  Add in some chopped chillis, garlic and lots of chopped corriander (you could also use basil or parsley if you prefer). Season with salt, pepper and then also add any further spice if you like (e.g. paprika) - this however is optional.

Put a splash of the sauce on the bottom of your tray.  Take a tortilla and fill with the spicy filling. Add some mushrooms and wrap up nice and tight.  Place this in the roasting pan, folded side down. Repeat, laying the wraps next to each other.  Repeat until the pan is full. The main rule to bear in mind is WRAP and PACK TIGHT!!!!  Keep some mushrooms aside.

Pour the sauce over the top and down any gap........ it's starting to take shape...... and it's shaping up good!  Sprinkle over the remaining mushrooms and some chopped coriander.  Place in a hot oven and let it cook through until the sauce is bubbling away.

Serve with your favourite salad and some avocado which has been sliced, drizzled in olive oil and sprinkled with salt and pepper.  Serve the portion of enchiladas with some freshly chopped coriander on top!

And that is you done!  Why not give this meal a go and serve to a meat loving friend...... we bet you'll get away with it and this hearty, spicy and filling meal will keep them happy!