Enchiladas

Ingredients

1 large sweet potato, peeled and chopped into chunks
3 carrots, peeled and finely chopped
2 white onions, finely chopped
1 red onion, finely chopped
2 sticks celery, finely chopped
4 garlic cloves, minced
1 red pepper, chopped
250g red lentils
2 tins tomatoes
tube of tomato puree
600 ml stock
2 tsp ea. oregano, coriander, thyme, cumin, smoked paprika, chipotle powder
Tortilla wraps
Sour cream
Grated cheese

Method
Preheat the oven and roast the red pepper. Fry the sweet potato, carrots, onion, garlic and celery for 15 minutes until soft.

Add in the red pepper, lentils, tomatoes, tomato puree, stock, herbs and spices. Simmer for 20 mins until the lentils are cooked.

Grease an ovenproof dish. Line the bottom of the dish with a couple of spoonfuls of the mixture. Lay a wrap out flat and put a few spoonfuls of mixture in the middle. Fold in the ends and fold over the wrap, please seam side down in the dish. Repeat until the dish is full. Cover with tinfoil and bake in the oven for 15 minutes.

Mix the sour cream and grated cheese together. Remove tinfoil, put the sour cream mix on top of the enchiladas and place back in the oven for 15 mins until the mixture is melted and the enchiladas are crispy at the edges