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Sweet Potato and Pinto Bean Enchiladas

There’s nothing better than a batch of enchiladas to feed a crowd, especially when they’re packed with superfoods. Carotenoids, which give sweet potatoes their orange hue, work double-time to stabilize blood sugar and aid metabolism. Tangy tomatillos are charred and mixed with fiber-rich pinto beans in this all-vegetable filling. With just a touch of melted cheese on top, and gluten-free corn tortillas as wraps, this new twist on a Mexican classic is light yet satisfying.

Ingredients:

  • 3 orange-fleshed sweet potatoes, peeled and cut into
      1/2-inch (12-mm) dice
  • 2 Tbs. olive oil
  • Salt and freshly ground pepper, to taste
  • 12 tomatillos, husked, rinsed and halved
  • 4 poblano chilies, halved and seeded
  • 3 garlic cloves, unpeeled
  • 1 small white onion, chopped
  • 1 1/2 cups (1 1/2 oz./45 g) fresh cilantro leaves
  • 2 cans (each 14 oz./440 g) pinto beans, drained and rinsed
  • 10 large white corn tortillas
  • 3/4 cup (3 oz./90 g) shredded Monterey jack cheese
  • 2 avocados, halved, pitted, peeled and sliced (optional)

Directions:

Preheat an oven to 450°F (230°C). Line a baking sheet with parchment paper.

In a large bowl, toss the sweet potatoes with the olive oil and season with salt and pepper. Arrange in a single layer on the prepared baking sheet. Roast, stirring once, until tender and caramelized, about 25 minutes.

Preheat the broiler.

Arrange the tomatillos and chilies, cut side down, on a baking sheet, along with the garlic. Broil until charred, about 7 minutes. Set 1 chili aside. Peel the garlic. Working in batches, place the tomatillos, the remaining chilies, the garlic, onion and 1 cup (1 oz./30 g) of the cilantro in a blender and puree until smooth. Transfer to a bowl and season with salt and pepper.

Place the sweet potatoes and pinto beans in a large bowl and, using a potato masher or a fork, mash the mixture, leaving it chunky. Chop the reserved chili and the remaining 1/2 cup (1/2 oz./15 g) cilantro and add them to the bowl along with 1 cup (8 fl. oz./250 ml) of the tomatillo sauce. Season with salt and pepper and stir to combine.

Cover the bottom of a 9-by-13-inch (23-by-33-cm) baking dish with 1/2 cup (4 fl. oz./125 ml) of the tomatillo sauce. Spoon 1/2 cup (4 oz./125 g) of the sweet potato mixture on each tortilla, roll up tightly and arrange, seam side, down in the dish. Cover the enchiladas with the remaining tomatillo sauce and sprinkle with the cheese.

Cover the dish with aluminum foil and bake for 30 minutes. Uncover and bake until the cheese is lightly browned, about 10 minutes. Top the enchiladas with the avocado slices and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014).