Recipe - Beef Enchiladas with Sweet Potato Chips

Now that we're into January it's probably time to stop grazing on the leftovers of that implausibly large turkey and the remnants of the multiple tins of Quality Streets you've gorged on for the last fortnight. Just me? This is a delightfully simple recipe to make a full meal to serve four people, or two quite greedy people.

Sweet Potato Chips

4 sweet potatoes
2 tsp paprika
3 tsp garlic powder
2 tsp dried oregano
1 tsp black pepper
1 tbsp soft brown sugar
1 tbsp olive oil]
Sea salt to season

Peel and chop your sweet potatoes and boil them until they begin to soften. While your potatoes are on the hob mix together the paprika, garlic powder, oregano, black pepper and brown sugar.

Once the potatoes have softened to your liking drain and place in a bowl, drizzle on the olive oil then mix and season with sea salt. Add two tablespoons of the spice you prepared and mix well ensuring an even covering and then set to one side.

Beef Enchiladas

750g minced beef
1 garlic clove, crushed
1 onion, chopped
3 tbsp tomato puree
400g can chopped tomatoes
1/2 tsp ground cumin
1/2 tsp dried oregano
1 red chilli, chopped
4 soft tortillas
60g grated Cheddar

First preheat your oven to 180 then fry your minced beef in the pan without oil, once it starts to brown add in your chopped onion. Once the beef and onions have fully browned add the garlic and fry for a further minute or so.

Now add half of your chilli (this can be left out entirely if you're not into spicy food), also add the tomatoes, puree, oregano and cumin. Bring this to the boil, then simmer for 10 minutes or so, until it starts to thicken slightly.

Once ready, spoon quarter of the mince mixture into the centre of each tortilla.

Fold the tortillas and place them in a baking dish. Sprinkle the grated Cheddar and the remaining half of your chilli evenly over the top of the tortillas.

 

 

In true Blue Peter style, remember the sweet potato chips you prepared earlier? Well, pop them on a baking tray and place both the chips and enchiladas in the oven for between 10 and 15 minutes. Serve with rice or a side salad and enjoy.