TV CHEF PHIL VICKERY’S FAMILY FEASTS: Sweet potato & refried bean tortilla
Having just returned from Mexico, I had to have a recipe for refried beans in here somewhere. I just love the texture and flavour they add to a dish. You can make your own, but that can take quite a long time with soaking and cooking, so I normally buy canned.
If you don’t have time to prepare sweet potato, you can use the equivalent weight of frozen cubes cooked straight from the freezer
FOR THE ONION
1 small red onion, very thinly sliced
6 tbsp cider vinegar
salt and freshly ground black pepper
FOR THE SWEET POTATO
4 tbsp any oil
1 red onion, finely chopped
¼ tsp dried red chilli flakes
3 garlic cloves, finely chopped
2 small sweet potatoes (roughly 400g), peeled and finely chopped
½ × 10g vegetable stock cube
4 tbsp chopped fresh coriander
4 large wheat tortillas
200g refried beans (canned is fine), warmed
finely shredded iceberg or romaine lettuce
1 small ripe avocado, finely chopped
75g reduced-fat crème fraîche
- Place the red onion in a bowl, then add the vinegar and season with salt and pepper. Mix well and leave for 20 minutes.
- Meanwhile, heat the oil in a frying pan over a high heat, then add the onion, chilli and garlic and fry for 2-3 minutes, or until they take on a little colour.
- Add the sweet potatoes, stock cube and 50ml of water and bring to the boil. Cover and boil for 12-15 minutes or until the sweet potato is soft, then uncover to allow the moisture to escape. Remove from the heat, season well with salt and pepper and then fold through the coriander.
- Lay out the tortillas and spread with a little of the warm refried beans. Add a little lettuce, then top with the sweet potato mix. Top with chopped avocado, a dot of crème fraîche and some of the drained pickled onion.
TIP If you don’t have time to prepare sweet potato, you can use the equivalent weight of frozen cubes cooked straight from the freezer.