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PREPARATION
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1.
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In a large pan, fry 1/2 the onion in 1 tablespoon oil for 3 minutes until soft.
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2.
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Add the garlic and jalapeno; cook for 2 minutes.
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3.
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Add the spice rub and sweet potato, tossing to coat.
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4.
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Tip in 200g tomatoes and 3 tablespoon water; cover.
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5.
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Cook for 15-20 minutes, until the sweet potato is soft.
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6.
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Meanwhile, saute the remaining onion in 1 tablespoon oil until soft.
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7.
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Add the coriander stalks, remaining 600g tomatoes and 200ml water.
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8.
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Cook over a medium heat until reduced by half, about 20 minutes.
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9.
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Preheat the oven to 200 degrees celcius, gas mark 6.
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10.
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Stir the beans, salad onion, spinach and coriander leaves into the potato mixture until the spinach has wilted; season.
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11.
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Trim 3cm from the top and bottom of each tortilla; divide the mixture between them and roll up tightly.
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12.
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Spoon 1/4 of the sauce into an ovenproof dish.
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13.
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Lay the tortillas on top, seam-side down.
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14.
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Brush with oil; bake for 15 minutes.
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15.
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Serve with the remaining sauce (reheated if necessary) and guacamole, if liked.
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