At the beginning of the semester I had to cook lunch for them each day until they had taken the requisite classes that would allow them to enter the kitchen. Now I am back to cooking for them as they begin their business classes. I asked them the other day what they would like me to fix, and they almost unanimously said, "Can you make that enchilada dish you made back in March?" Happy to not reinvent the wheel, I was eager to comply. The students have various food allergies and intolerances, so coming up with dishes that are gluten-, dairy-, and soy-free is not always the easiest thing. But this meets all those requirements, and well, it's dang good! The recipe looks a little daunting (i.e long!), but it's really very easy....don't be afraid!
While that's happening, roast a couple poblano or pasilla peppers over a flame or broil them if you don't have a gas stove.
When the sweet potatoes are done, scoop out the flesh and mash with a little lime juice, cumin and coriander.
Mash the beans with a little lime juice and salt.
Chop the poblano pepper into bite-sized pieces.
Get your salsa ready, and here we go.....
I like to lay the tortillas flat, rather than rolling- it's just easier, and I dig easier!
Pour enough salsa to cover the bottom of an 11X7 baking dish. Lay 4 tortillas on top, then place half the sweet potato mixture, half the black bean mixture, and half the peppers on top of the tortillas. Pour on a little more salsa to cover. Top with 4 more tortillas and the remaining sweet potato, black beans and pepper. Add a little more salsa, and then top with remaining 4 tortillas. Cover the top with salsa. Bake for about 25 minutes, and top with sliced avocado. Yep, you can thank me later! The ladies requested this again for a reason, peeps!
Sweet Potato & Black Bean Enchilada Bake
Serves 6-8
Sweet potato mixture
3 lbs sweet potatoes
2 tablespoons lime juice
½ teaspoon sea salt
Tomatillo Salsa
1 ½ lbs tomatillos, remove husks and rinse
2 medium onions, peeled and quartered
2 large heirloom tomatoes
1 jalapeno pepper
4 medium cloves garlic, skin removed
2 tablespoons lime juice
2 tablespoons olive oil
1 ½ teaspoons sea salt
1 teaspoon cumin
½ teaspoon pepper
Black Beans
2 cans black beans
2 tablespoons lime juice
2 teaspoons cumin
2 teaspoons coriander
2 poblano or pasilla peppers
12 corn tortillas
1 avocado, thinly sliced
· Preheat oven to 400°.
· Pierce sweet potatoes all over with a fork. Place on a parchment paper-lined- baking sheet and bake 45-60 minutes until cooked through. Remove from oven and let cool until ready to handle.
· Meanwhile place tomatillos, onions, tomatoes, jalapeno, and garlic on a parchment paper-lined- baking sheet and roast in same oven for 20-30 minutes until blistered and browned. Remove from oven and let cool slightly. Remove stem and seeds from jalapeno.
· Puree roasted vegetables in a food processor or blender, with lime juice, oil, salt, cumin and pepper.
· When potatoes are cool enough to handle, remove skin and mash pulp in a large bowl. Add lime juice and salt, stirring to combine.
· In a separate bowl, mash beans slightly, adding lime juice, cumin and coriander.
· Chop peppers and set aside.
· To assemble, lightly cover the bottom of an 11X7 baking dish with salsa. Top with 4 tortillas, half the sweet potato mixture, half the black bean mixture, half the peppers, and a little more salsa. Repeat with another layer using the remaining half of the sweet potatoes, beans and pepper. Add a little more salsa and cover with 4 more corn tortillas. Cover the top with salsa and bake 20-30 minutes until cooked through. Top with sliced avocado.
