Sweet Potato Black Bean Enchiladas

This is a great make-ahead recipe to keep you fed for the week. The enchiladas also freeze well. Feel free to throw in other veggies in addition to the sweet potatoes and kale - I've added corn, bell peppers, and summer squash. You can buy enchilada sauce or make your own with their linked recipe (I recommend the homemade version, it's simple, quick, and delicious!). 

Sweet Potato Black Bean Enchiladas from Minimalist Baker

Time: 55 minutes

Yield: 10 enchiladas

Ingredients: 

TORTILLAS

10 small yellow or white corn tortillas

FILLING

3 cups cubed sweet potatoes (skin on)1 Tbsp coconut or avocado oil 1 tsp ground cumin1/2 tsp smoked paprika1/4 tsp sea salt2 cups chopped kale (or other sturdy green)2 Tbsp water

1 15-ounce can black beans* (drained // or sub pinto or refried beans)1/4 cup Red Enchilada Sauce (or store-bought)

SAUCE

3 cups Red Enchilada Sauce (divided // or store-bought)

FOR SERVING optional

Cilantro Guacamole, avocado, or Avocado Crema (see notes for recipe)

Instructions:

Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.

Add cubed sweet potato to one large baking sheet (or more as needed) and drizzle with oil (or water), cumin, paprika, and salt. Toss to combine.

Bake for 20-25 minutes or until sweet potatoes are fork tender and slightly caramelized. Set aside to cool. Also reduce oven heat to 350 degrees F (176 C).

In the meantime, add your kale to a large cast-iron or metal skillet over medium heat with 2 Tbsp (30 ml) water. Cover and steam for about 4-5 minutes or until kale is slightly softened but still vibrant green. Uncover and set aside. (You could also sauté the kale in a bit of oil if you prefer.)

Add drained black beans to a mixing bowl with steamed kale and roasted sweet potatoes. Add the smaller measurement of enchilada sauce to the kale and sweet potatoes and stir to combine.

Wrap tortillas in damp cloth towel and microwave to warm for 30 seconds to make more pliable. (Alternatively, place wrapped tortillas directly on oven rack for a few minutes to heat through.) This will help them become more pliable and easy to roll.

Pour about one third of the enchilada sauce into the bottom of a 9×13-inch (3 quart | or similar shaped) baking dish. Spread to coat.

Lay one corn tortilla down in the saucy dish to coat. Then flip it over to coat the other side. Fill with ~1/3 cup of the filling. Then roll up and lay seam-side down at the edge of the dish. Continue until all tortillas are filled and rolled, adding more sauce as needed to moisten tortillas. Add any remaining filling to the edges of the dish. If you run out of space to roll the tortillas in the baking dish, continue saucing, filling, and rolling them on a small serving plate.

Pour remaining enchilada sauce over the top of the enchiladas in a stripe down the middle. TIP: Use less sauce for slightly drier enchiladas. The more sauce you use, the more tender the tortillas will become.

Bake at 350 degrees F (176C) for 15-20 minutes or until warmed through. Top with desired toppings and serve. We went with fresh jalapeño, cilantro, and avocado crema (recipe below), but these enchiladas are delicious on their own!

Leftovers will keep covered in the refrigerator up to 3 days or in the freezer up to 1 month, though best when fresh. Reheat in a 350-degree F (176 C) oven for 15-20 minutes or until warmed through.

Miso sweet potato and broccoli bowl

Miso sweet potato and broccoli bowl

From Smitten Kitchen

This dish with roasted vegetables and a savory sauce is a great way to use sweet potatoes and broccoli. Although the original recipe doesn't call for it, we usually add crispy chickpeas (tossed in olive oil and roasted at the same time as the veggies) for extra protein.

Serves 4

For the bowl:
1 cup dried rice (white, brown, red all work)
1 to 2 sweet potatoes (about 1.5 pounds)
1 large bundle broccoli (about 1 pound)
1 to 2 tablespoons olive oil
Coarse or kosher salt
Freshly ground black pepper
1-2 teaspoons sesame seeds - can be white and/or black seeds


For the miso-sesame dressing:
1 tablespoon minced fresh ginger
1 small garlic clove, minced
2 tablespoons white miso
2 tablespoons tahini
1 tablespoon honey
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons olive oil

Heat oven to 400 degrees. Cook rice or grain in your preferred way. 

Peel sweet potatoes and cut into 1-inch cubes. Cut tops off broccoli and separate into bite-sized florets. You can peel and chop the stem too!

Coat baking trays with a thin slick of olive oil. Layer sweet potatoes on tray(s) and sprinkle with salt and pepper. Roast for 20 minutes, until browning underneath. Flip and toss chunks around, then add broccoli to the tray(s), season again with salt and pepper, and roast for another 10 to 20 minutes, until broccoli is lightly charred at edges and sweet potato is fully bronzed and tender. Toss chunks around one more time if it looks like they’re cooking unevenly.

While vegetables roast, prepare sesame-miso dressing: Combine everything in a blender, food processor, or in a pyrex measuring cup with an immersion blender. Taste and adjust ingredients if needed; the miso may seem salty at first but it balances the sweet potato.

Assemble bowls: Scoop some rice/grains into each, then pile on the roasted sweet potatoes and broccoli. Coat lightly with sesame-miso dressing and finish with sesame seeds. Serve with extra dressing on the side.

Spicy Curry Noodle Soup with Koji, Sweet Potato & Chicken

With our first ever fresh ginger from Windflower Farm, PHCSA Coordinator Colleen Lynch riffed on this Epicurious recipe to maximize CSA ingredients (and simplified the cooking steps per the comments!) Absolutely delicious, easy & could be a one-pot meal if you cooked the noodles directly in the soup!

Serves 6

INGREDIENTS

• 2 tablespoons vegetable oil

• 1 thinly sliced white onion or 2 thinly sliced shallots

• 3 garlic cloves, crushed

• 2 tablespoons lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)

• 2 tablespoons minced or grated peeled fresh ginger

• 2 tablespoons Thai yellow or red curry paste*

• 2 tablespoons curry powder

• 1 teaspoon hot chili paste (such as sambal oelek)*

• 2 13.5- to 14-ounce cans unsweetened coconut milk,* divided

• 5 cups low-salt chicken broth

• 2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)*

• 2 teaspoons sugar

• 1 bunch of koji or other choy, stems chopped to 1/2-inch pieces, leaves roughly chopped, separated

• 1 large red-skinned sweet potato (yam), cut into 1/2-inch cubes (about 3 cups)

• 1 pound dried rice vermicelli noodles or other Asian noodles* (I used buckwheat soba noodles)

• 1 pound boneless, skinless chicken thighs, thinly sliced

• 1/4 cup thinly sliced green onions

• 1/4 cup crushed peanuts

• 1/4 cup chopped fresh cilantro

• 1-3 red Thai bird chiles or red jalapeño chiles, thinly sliced with seeds

• 1 lime, cut into 6 wedges

PREPARATION

1. Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, chili paste, and 1/2 cup coconut milk. Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil.

2. Bring pot of water to boil for noodles, if cooking separately. Cook noodles according to package instructions until just tender but still firm to bite, about 6 minutes. Drain; rinse under cold water to stop cooking. (Alternatively, you can add noodles to broth 2 minutes after sweet potatoes in next step.)

3. Meanwhile, add chicken thigh slices to boiling broth and stir. After 2 minutes, add cubed sweet potato. After 6 additional minutes, add choy stems. When chicken and vegetables are

4. cooked, about 2 additional minutes, add choy leaves to wilt.

5. Divide noodles among bowls and top with hot soup. Scatter green onions, peanuts, cilantro, and chiles over soup to taste. Garnish with lime wedges and serve with sriracha.

   *Available at some supermarkets, at specialty foods stores and Asian markets.