It’s that the time of year dinner needs to be comforting. This enchilada bake is an easy meal prep that will have your mouth watering all day just thinking about it. Roz served her enchilada bake with STRONG ROOTS Proper Chips – they’re so chunky crispy shell and fluffy inside- like ones you’d make at home but without the fuss. The Garlic Roasted Sweet Potato Chunks are great to have in the freezer when your caught on the hop and need something simple and tasty.
1 tbsp chilli powder
1 .5 tbsp ground cumin
1 tbsp ground smoked paprika
3 garlic Cloves peeled and crushed
3 peppers (2 red, 1 yellow) washed, diced finely
1 x pack STRONG ROOTS Garlic Roasted Sweet Potato
2 x Tins black beans rinsed and drained
300g corn (If using frozen thaw out before)
8 soft tortilla wraps
150g vegan shredded cheese
1 x STRONG ROOTS Proper Chips
Diced jalapeños (optional)
method (tick as you go)
Preheat oven to 180•C
On a large flat tray add the STRONG ROOTS Garlic Roasted Sweet Potato Chunks spreading out but leaving some space for the peppers. Drizzle a small bit of oil over the peppers.
Bake for 23-26 minutes . once these are finished. Turn the oven up to 200•C
In a large bowl combine the passata, spices, black beans, corn, garlic and the garlic roasted sweet potato along with the peppers.
Prepare a large oven dish ,grease the bottom with a little olive oil.
Place 2 tortilla wraps side by side flat in the dish, spoon in 1/3 of the passata mix and spread out evenly.
Add 3 tortilla wraps on top and spoon another 1/3 of the mix over, spreading out evenly.
Add the last 3 tortilla wraps and the last of your passata mix.
Sprinkle over with the shredded cheese and place in the oven for 30 minutes.
After this has gone in, get ready to put on your STRONG ROOTS Proper Chips, tip the bag into a large flag baking tray and spread them out bake for 25 minutes.
Leave both are ready top the bake with your fresh coriander, sliced avocado, lime quiche and to spice things up some jalapeños.
Serve alongside your Proper Chips.