#Sweetchiladas

“Stuffed with the sweet stuff and smothered in cheese, what more could you want. ”

1x400g sweet potato

1 red onion, finely chopped

juice of 1/2 a lime, plus wedges to serve

2 tbs olive oil, plus extra to serve

3 garlic cloves, finely chopped

1/2 bunch coriander, stems finely chopped, leaves chopped

400g can kidney beans, drained and rinsed

1tbs smoked paprika

2 tsp ground cumin

2 tsp chopped chipotle in adobe

1 tsp brown sugar

150g melty grated cheese (I used Mexican cheese)

12 small tortillas

750g passata

1 tsp dried oregano

1 tomato, chopped

Use a fork to prick the sweet potato. Place on a plate and microwave on high for 7-8 minutes or until cooked through and soft. Stand to cool then remove the skin.

Meanwhile, combine 1/4 cup of the onion with the lime juice. Stand until required.

Place remaining onion and oil in a frypan over high heat. Add the coriander stems and garlic and cook for 2 minutes or until softened slightly. Add kidney beans, spices, chipotle and sweet potato and use a fork to mash up for 3 minutes. Add brown sugar and a splash of water and mix to form a paste-like consistency. Remove and stir through a handful of cheese.

Pour half the passata into a baking dish.

Place a heaped tbsp of the filling on the bottom of a tortilla and roll-up. Place seem side down in the passata and continue with remaining tortillas and filling. Pour over remaining passata and scatter with cheese and oregano and bake for 30 minutes or until golden and bubbling.

To finish the salsa add tomato, coriander leaves, and salt to the onion and mix to combine.

Toss salsa over the sweetchiladas and serve.