Mexican Roasted Sweet Potato Cubes

MEXICAN ROASTED SWEET POTATO CUBES
Prep time
Cook time
Total time
Serves 4 as a side 5 mins prep, 20 mins in oven
Serves: 4
INGREDIENTS
  • 2 teaspoons cumin
  • 2 teaspoons paprika (ideally smoked)
  • 1 teaspoon chilli flakes
  • 1 teaspoon salt
  • 2 cloves garlic, crushed or grated
  • 3 tablespoons olive oil
  • Juice of 1 lime
  • 1 large sweet potato, chopped into 1cm cubes (ish!)
METHOD
  1. Preheat your oven to 200C.
  2. Mix together the cumin, paprika, chilli, salt, garlic, olive oil and lime juice in a large bowl.
  3. Add the cubes of sweet potato and stir to coat thoroughly. (Or use your hands!)
  4. Place the sweet potato cubes on a large non-stick baking tray, ensuring the cubes are well spread out (use 2 baking sheets if necessary) and in a single layer.
  5. Roast in the oven for 20 minutes.
NOTES

It’s crucial to ensure the sweet potato cubes are spread out well over the baking sheet – if they are touching each other too much or piled on top of each other they will steam rather than roast…which won’t be half so nice!

I have found that if you use a good non stick  baking sheet, the cubes don’t need turning throughout their cooking time, but if you are at all worried do give them a check after 10 minutes and turn them if you think necessary.

Recipe Cred: Easy Peasy Foodie
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Enchiladas with mushrooms, beans and cheese

INGREDIENTS

3 tablespoons olive oil

1 large onion, chopped

1 poblano pepper, seeded and chopped

8 ounces cremini mushrooms, quartered or sliced if large

1 teaspoon ground cumin

1 15.5-ounce can low-sodium black beans, rinsed

8 ounces Monterey Jack or mild Cheddar, grated (about 2 cups)

kosher salt and black pepper

1 14-ounce can red chili enchilada sauce (about 1½ cups)

8 corn tortillas, warmed

fresh cilantro leaves, for serving

DIRECTIONS

Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the onion and poblano. Cook, tossing often, until the onion is browned, 5 to 7 minutes. Add the mushrooms and cumin. Cook, tossing frequently, until the mushrooms are browned and tender, 4 to 6 minutes. Remove from heat. Add the beans, 4 ounces of the cheese, and ¼ teaspoon each salt and pepper.

Spread ½ cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Roll up the filling in the tortillas, dividing evenly (about ⅓ cup per tortilla), and place seam-side down in the dish.

Top with the remaining enchilada sauce and the remaining 4 ounces of cheese. Bake, uncovered, until the sauce is bubbling and the cheese is melted, 14 to 16 minutes. Serve topped with the cilantro.

Recipe Cred: Real Simple