Sweet Potato, Squash and Black Bean Enchiladas
A classic recipe from their first cookbook and reader favorite. It’s simple, filling, and makes for killer leftovers. Recipe adapted from BadManners.
INGREDIENTS
Enchilada Sauce
2 3/4 cups vegetable broth
1/2 cup tomato paste
3 tablespoons chili powder
2 1/2 teaspoons ground cumin
2 teaspoons dried oregano
3 cloves of garlic, minced
1 tablespoon soy or tamari sauce
1 tablespoon lime juice
Filling
1 large sweet potato, about 1 pound, chopped into nickel-sized pieces. If you don’t have or like sweet potato, you can use pumpkin or butternut squash
1 tablespoon olive oil
½ an yellow onion, chopped
1 medium yellow squash, grated on your box grater, about 1 cup.If you don’t have yellow squash, you can use a zucchini, or corn
2 teaspoon chili powder
1 teaspoon ground cumin
2 cloves of garlic, minced
1 ½ cups cooked black or pinto beans, or one 15 oz can, rinsed
½ teaspoon salt
1 teaspoon maple syrup or agave
Pack of large corn or flour tortillas
MAKING THE DISH
Directions
First, make the enchilada sauce by placing everything but the lime juice into a medium sauce and bring to a simmer.
Use a whisk and make sure that the tomato paste is all stirred up.
Let that simmer together for about 10 minutes so that the sauce has time to thicken up a bit.Add the lime juice and turn off the heat. Let it cool down while you make the filling.
Now steam the potato. Grab a medium saucepan, and fill it with an inch or two of water over a medium heat. Throw in your metal steamer basket and fill it with the chopped potato. Cover that and steam till the potato pieces are tender, about 10-15 minutes. Place them into a bowl and smash them around. Some chunks are fine so don’t need to work too hard at this, just find the consistency YOU want.
While the potato steams, grab a large skillet or wok and heat the oil up over a medium heat. Add the onion and sauté until it begins to brown, 3-5 minutes. Toss in squash and cook for another minute. Add the chili powder, cumin, garlic, black beans, and salt. Cook together for another 2 minutes and then fold in the mashed sweet potato and maple syrup and turn off the heat. Mix until it is all combined.
To make the enchiladas: Warm your oven up to 375 and grab a 9 by 13 inch baking dish. Cover the bottom of the dish with about 1 ½ cups of enchilada sauce. Using a griddle, your oven, or the microwave, warm up the tortillas.
Dip the tortilla around in a little of the sauce in the dish so that the bottom side is all coated. Fill it up with a couple spoonfuls of filling and roll it up so that it sits seam-side down in the dish.
Keep going until you run out of space or out of filling. Drown the enchiladas with the remaining sauce, cover the dish tightly with foil and put in the oven for 20 minutes. Then take off the foil and cook it for 5 more minutes. Let it cool for a minute or two before serving.
Feel free to top the dish with some sliced avocado or chopped cilantro.
