We eat a lot of Mexican or Tex-Mex food in our house because it’s so easy to make veggie - and in my opinion the vegetarian versions are often much better.
Mexican spices and flavours lend themselves well to vegetables…and beans! Beans play a prominent role in Mexican cooking and of course they are an important source of protein for the veggie/vegan diet. This is such a quick veggie dinner to whip up and is super filling. Hope you enjoy!
Make it vegan by simply removing the cheese. The sweet potato provides that sticky, gooey-ness to bind the tortillas together anyway!
Ingredients
215g of kidney beans (small tin) – can substitute with any beans
1 large sweet potato
1 white onion – diced
1 red pepper – diced
4 spring onions – sliced
1 clove garlic - minced
Bunch of coriander – chopped
150g mature cheddar - grated (optional)
2 tbsp Tomato paste
1 tsp smoked paprika
1 tsp cumin
½ tsp hot chilli powder (or more if you prefer)
Tortilla wraps
Finger chillies (optional)
Lime (optional)
Salt
Method
Pre-heat oven to 200C.
Prepare and chop - onion, pepper, spring onion, coriander, garlic and grate the cheddar. Set aside.
Pierce skin of sweet potato in multiple places. Put potato on lined baking sheet, drizzle oil over (approx. tsp) and pop in oven for 40-45 mins – depending on size of potato and heat of your oven.
While the potato is baking, heat a small amount of neutral oil in a large pan. Add diced onion and pepper. Fry until soft and onions are translucent. Keep flame or stove on a medium heat. Add garlic and stir until fragrant, about 1-2 mins. Add salt to taste.
Add spices – chilli powder, cumin and paprika. Mix well until onion and pepper are covered. Add tomato paste and kidney beans. Keep on low to medium heat and continue to stir for 5-10 mins.
Feel free to add a dash of water if mixture is becoming dry at this point (tsp). (If you prefer more spice you could add finger chillies at this point or add them raw later.) Cook until pepper is soft and beans are cooked through, then remove from heat. (You can certainly cook for less time if you prefer your pepper crunchier.)
Once potato is cooked through and is soft enough to mash, remove skin carefully and place in a large bowl. Mash the sweet potato and then add the bean mixture, coriander, raw spring onions and cheddar. Mix together.
Heat a large frying pan (dry) on medium. Add tortilla. Scoop a good amount of mixture onto the tortilla and spread out. Don’t spread to the edge, leave a small barrier.
Press another tortilla on top, being sure to press down the mixture ensuring that both tortillas stick together. Cook each side for 1-2 mins until crispy and golden, using a spatula to flip.
Cut and serve with guacamole, hot sauce or a squeeze of lime!
Comments