The original comes from Natalie Ward’s Cook Eat Live Vegetarian food blog. I varied her recipe to use adzuki beans and a few other easier to find ingredients, and it has become a household favourite.
The adzuki beans I used were cooked from dried (I regularly cook dried beans, previously in a slow cooker and now in a pressure cooker), but you can use tinned cooked beans. Cans of cooked beans usually come in a 400g size, which is just the right amount for this recipe.
Chipotle chillies were difficult to find here in suburban Canberra. I eventually found a small tin of chipotle chillis in a deli in another city. I was grateful for some helpful advice: freeze the remaining chillies if you don’t use them all at once, as a little goes a long way. You only need a teaspoon in this dish.
If you really can’t find chipotle chillies, or don’t want to buy them, try replacing their smoky spice flavour with 1 teaspoon of paprika and half a teaspoon of chilli powder.
I bought the roasted capsicums for the recipe in a jar, and rinsed and drained them before adding to the sauce mixture. You could use your own roasted capsicum if you like.
The original recipe uses round enchiladas to wrap the filling. I found that assembling the dish and fitting it in my rectangular shaped pan was easier with rectangular shaped wraps, but round wraps or enchiladas will also work. Mountain Bread wraps work for me as they are the right shape and they are nice and light. They come in different flavours – choose your favourite. These wraps can be a little fragile, but don’t worry if they tear slightly while assembling, it won’t affect the final dish.
Sweet potato and adzuki bean “cannelloni” with roast capsicum and tomato sauce
Sweet potato and bean mix ingredients
- Approx 1 kg sweet potato, peeled and cut into chunks
- 2 onions, cut into quarters (one of the onions will be removed later for the sauce)
- a few sprigs of fresh oregano, or a teaspoon of dried oregano
- 1 teaspoon ground cumin
- salt, pepper
- a little oil
- 4 cloves garlic, finely diced, or 2 teaspoons minced garlic (2 cloves will be removed later for the sauce)
- Approx 400g cooked adzuki beans
- 1 x 400g can diced tomatoes
- 1 teaspoon chipotle chilli (adjust if you prefer it less spicy)
- 100ml water
Roast capsicum (red pepper) sauce ingredients
- Approx 250g roasted capsicum (red pepper)
- 100ml tomato passata (tomato puree)
- 2 tablespoons olive oil
- 1 onion (use the one you removed from the roasting tray earlier and set aside)
- 2 cloves garlic (use the garlic you cooked earlier and set aside)
- 1 teaspoon brown sugar
- 1 teaspoon ground cumin
- 6-8 rectangular or round wraps (I use Mountain Bread brand)
- ¼ cup soft cheese such as mozzarella, grated
- Optional – chopped fresh green herbs such as coriander and parsley, lime wedges, sour cream or plain yoghurt
Method: Sweet potato and bean mix
Preheat the oven to a moderate 180℃
Place sweet potato in an oven tray, pour over 1 tablespoon oil and stir around until the vegetables are lightly coated. Add the onion quarters to the tray. Sprinkle over the oregano, cumin and seasonings. Place the tray in the oven and roast for 30 to 40 minutes, or until the sweet potato chunks are cooked through and soft.
Remove one of the onions (which will now have been cut into 4 quarters) and set aside to be used in the sauce. Remove the oregano stalks from the tray.
Lightly oil a large saucepan and gently cook the garlic on a low heat for 2 or 3 minutes or until fragrant. Remove half the garlic and set aside to be used in the sauce.
Add the contents of the oven tray (the sweet potato and onion) to the pan. Stir well until the onion quarters separate into smaller sections and the sweet potatoes break up a little.
Add the adzuki beans, tinned tomatoes, chipotle chilli and water to the pan and stir through. Increasethe heat to medium and cook, stirring occasionally, for a few minutes, until simmering. Remove from the heat.
Method: Roast capsicum (red pepper) sauce
Place all ingredients in a blender or food processor and mix until smooth.
Method: To assemble
Preheat the oven to a moderate 180℃.
In an oven tray, spread approximately ⅓ of the roast capsicum (red pepper) sauce over the base of the tray.
Place one of the wraps flat onto a plate. Spread some of the sweet potato and bean mix in a line about ¼ of the way from one of the edges of the wrap. Roll up the wrap and place it, exposed edge side down, into the tray. Repeat with the remaining wraps until you have filled the tray.
Spread the remaining ⅔ of the roast capsicum sauce over the wraps. Sprinkle the cheese over the sauce. Place the tray in the oven and bake for about 15-20 minutes, until the cheese has melted and the sauce is bubbling.
I took a gluten and dairy free version of this to a dinner in a slow cooker to keep it warm. To do this, triple the quantities of the sweet potato and bean mix, and double the sauce mix. Leave out the wraps, and place the sauce and the sweet potato / bean mix in layers in the slow cooker. Make the sweet potato / bean layers a lot thicker than the sauce layers. The final “layer” of sauce can be in stripes for effect. Sprinkle chopped fresh herbs such as coriander and parsley over the dish at serving time, with optional plain yoghurt on the side for those who can enjoy it. Serve with rice or quinoa and a salad.