Photobucket   Photobucket   photobucket   Photobucket  
 Photobucket   Photobucket   photobucket   Photobucket  

Food: Mexican Sweet Potato Tortilla Bake


This was one of those recipes that came into my head after seeing countless other recipes that were similar. So I kinda took inspiration from each different one, and created this bad boy.


I'm sure my blog is a testament to the fact that creating catchy names is not something I excel at, so Mexican Sweet Potato Tortilla Bake it is. Rolls right off the tounge right?


It'll cost you one pro point on filling and healthy, and if I do say so myself, is rather tasty.


"Mexican Sweet Potato Tortilla Bake" servings="4-6" time="1hr 30mins" difficulty="easy"


4 sweet potatoes, peeled and chopped

Chipoltle Paste, 2 tsp

2 chicken breasts, cooked and shredded

Mixed beans in a tomato sauce

Weight Watchers wraps, 6 cut into triangles

80-120g Low fat cheese (I used mozzarella but Cheddar would be fine)


1) Mix the potatoes with the paste and leave to the side whilst you make the enchilada sauce.

2) Combine the beans, sweet corn and chicken with the sauce then pour over the potatoes in a baking dish.

3) Cover the dish and place in the oven on 200oc for around half an hour, until the sweet potato is soft.

4) Place the wraps on a baking tray, spray with fry light and bake in the oven for around 10 minutes until brown and hard.

5) Uncover the potato mix and place the wraps on top, then add your cheese and put back in the oven till melted.

6) Serve and enjoy.