RAINS SECOND RECIPE
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Sweet Potato Enchiladas with Pepper Sauce. 8corn tortillas, oil for shallow frying. Filling: 500g sweet potatoes, peeled and diced. 2tbs oil, 1 onion finely chopped. Chopped chillies of your choice. Quantity to taste. 2 ripe tomatoes peeled and chopped 2tbs sesame seeds 1tbs chopped fresh oregano 200gms grated Cheddar salt and pepper. Pepper Sauce: 1tbs olive oil 1 small onion, chopped 2 red or yellow peppers seeded and diced 1/2 mild chillies roughly chopped 175ml vegetable stock. Make filling: Cook diced potatoes in boiling water to just tender. Heat oil in pan and fry onions and chillies to soft. Add potatoes and tomatoes and continue cooking for a few more mins. Stir in sesame seeds and Oregano. Leave to cool. Stir in cheese and seasoning. To make Sauce: Heat oil in pan. Cook onion and chillies to soft. Add peppers and cook for 5 mins. Pour in stock, bring to boil, simmer for 10 mins. Put in processor and process to smooth. Press through sieve. Season and set aside. Heat oil in pan and fry the tortillas 30 secs each side. Fill while warm and roll up. Bake in ovenproof dish 180C for twenty mins. Heat sauce and pour over to serve.
