Deconstructed enchilada bowl with sweet potato tortilla chips
‘Nacho’ average Mexican enchilada!
This bowl is our take on the classic Mexican enchiladas. Both the chilli and the tortilla chips are vegan and so can be enjoyed with alternative toppings if you are eating a plant based diet. The sweet potato base for the tortillas not only makes them taste ten times better, but they’re a filling staple that is relatively easy to get hold of during isolation, or so we’ve found.
Prep time: 30 mins
Cook time: 40 mins
For the chilli
2 tbsp sunflower oil
1 large red onion, diced
2 medium carrots, diced
2 celery sticks, diced
1 red pepper, roughly chopped
3 garlic cloves, crushed
1 400g can of chopped tomatoes
1 tbsp tomato puree
1 tbsp chilli powder (if you’re using hot chilli powder start with half this quantity)
2 tsp cumin
2 tsp smoked paprika
1 tsp dried oregano
1 400g can of black beans, drained
1 400g can pinto beans, drained
450ml vegetable stock
1 bay leaf
2 tsp lime juice
10g fresh parsley, roughly chopped
Salt and pepper to taste
For the tortillas
1 medium sweet potato, cut into small chunks
125g plain flour
Pinch of salt
1 tbsp oil for frying
For the guacamole
50g cherry tomatoes, quartered
1 tbsp lemon juice
1tsp garlic granules
Salt and pepper to taste
For the bowl
100g cheddar cheese, grated
80ml sour cream
Handful of fresh parsley, roughly chopped
For the chilli, start by heating the olive oil on a medium heat and sautéing the onion, pepper, carrot and celery until they start to soften, this will take about 5-7 minutes. Next add the garlic and dried spices and sauté for a further 2 minutes.
Add the remaining chilli ingredients and mix well (apart from the lime juice and parsley), simmering on a low heat for at least 30 minutes. Remove the chilli from the heat and discard the bay leaf. For a thicker texture, scoop out ⅕ of the chilli and blitz in a blender, making sure to leave some chunks as you don’t want it to turn into a puree, and return to the chilli pot. Before serving, stir in the lime juice and fresh parsley.
While the chilli is simmering, move on to make your sweet potato tortillas. Start by steaming the sweet potato in a sieve over boiling water until it is tender, this will take about 5 minutes. Let the sweet potato cool and combine with the flour and salt in a food processor until it forms a dough.
Separate the dough into 5 equal sized balls and roll them out into a circular shape about ¼ cm thick, the thinner the better as it will make them more crispy.
Heat a ⅕ of the oil in a frying pan and paint it across the pan with a plastic brush. Don't use a pastry brush as you will burn the strands when the pan is hot. Lie the rolled tortilla flat in the pan and cook for about 2 ½ minutes on each side or until it is golden brown. Repeat this with the remaining 4 tortillas. Once you have finished frying the tortillas, cut them each into 8 identical triangles.
For the guacamole, mash the flesh of the avocados into a bowl and mix in the remaining ingredients. We prefer to leave the avocados a little chunky for a bit of extra texture.
To prepare the bowl, ladle in a portion of the chilli, along with ¼ of the guacamole and a sprinkle of grated cheese and parsley. Serve alongside the tortilla chips and sour cream.
Serve and enjoy!
*Both the chilli and tortilla wraps are vegan, so as long as you choose alternative toppings to the cheese and sour cream, this meal can easily be enjoyed as a vegan dinner.
*Feel free to use whatever beans you have in your cupboard for the chilli, kidney beans work just as nicely.
*You can also use red wine vinegar if you don’t have access to any fresh limes.
*The chilli forms a thicker texture when you leave it to simmer for longer so don’t worry if the tortillas take you a little longer than 30 minutes to make, just make sure to keep an eye on the chilli so it doesn't catch on the bottom.
*When frying the tortillas, make sure the pan isn’t too hot otherwise you risk burning the outside of the dough before the inside is cooked through.
*If you have any tortilla chips left over, you can freeze them and enjoy them with dips at a later date.
Credit to cookieandkate for inspiration for the chilli!