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.

Greek-style kohlrabi pie with dill and feta

Greek-style kohlrabi pie with dill and feta

From Martha Rose Shulman, NYT Cooking

NYT

This was one of our favorite ways to use the ever-challenging kohlrabi. It takes a bit of assembly, but was well worth the effort.

2 pounds kohlrabi, with greens if possible. If not, you can add some handfuls of spinach or other mild greens, but it's not necessary.

3 tablespoons extra virgin olive oil

1 medium or large onion, finely chopped

2 large garlic cloves, minced

Salt and freshly ground pepper to taste

⅓ cup chopped fresh dill

¼ cup chopped fresh Italian parsley

3 large eggs, beaten

5 ounces feta cheese, crumbled

12 sheets phyllo dough (½ pound)

1 tablespoon unsalted butter, melted (optional)

Step 1 If the kohlrabi still has greens attached, stem and wash the greens and blanch in a pot of salted boiling water for 1 minute, or steam. Refresh with cold water, squeeze out excess water and chop coarsely. Set aside. Peel the kohlrabi, making sure to remove the fibrous layer right under the skin, and grate using a food processor fitted with the grater attachment. You can grate with a cheese grater if needed but it will take some effort.

Step 2 Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Add a generous pinch of salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the kohlrabi. Add another tablespoon of olive oil if necessary. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. If there is a lot of liquid in the pan from the kohlrabi, turn up the heat and cook, stirring, until it boils off. Add salt and pepper to taste. Stir in the kohlrabi greens, dill and parsley, and set aside.

Step 3 Preheat the oven to 375 degrees. Brush a 10-inch tart pan, cake pan, or baking dish with olive oil. Beat the eggs in a large bowl, and beat in the crumbled feta. Stir in the kohlrabi mixture and combine well.

Step 4 Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the kohlrabi mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil. Tuck the edges into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes. N

Step 5 Bake the pie for 50 minutes, until the crust is crisp and dark golden brown. Serve hot, warm or at room temperature.

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.

Fennel and butternut squash soup

Fennel and butternut squash soup

From Justine Snacks: 

Everyone and their mother has a butternut squash soup recipe, usually blended and without much variety in flavor or texture. This one adds crunch and tang with a fennel salad added to the top of the soup. If that idea is too strange, you can also enjoy them side by side.

• 
      1 Large fennel bulb, stalks and fronds included
      2 tablespoons plain greek yogurt
      2 tablespoons fresh lemon juice, 1/2 of a lemon
      5 garlic cloves, divided
      Extra-virgin olive oil
      Diamond Crystal kosher salt
      1 tablespoon salted butter
      1 medium yellow onion, thinly sliced
      1/4 pound celery stalks 3 stalks, thinly sliced
      1/4 teaspoon cayenne pepper
      1 heaping teaspoon nutmeg
      2 pounds butternut or other orange winter squash, cubed into 1-inch pieces
      1 bay leaf
      2 cups vegetable broth
      Freshly ground black pepper

Soup:

• Set a large dutch oven over medium heat and add the butter and six tablespoons of olive oil. Allow the butter to fully melt, then add the onion and celery. Cook until softened, 5-6 minutes.

• Add in the garlic, cayenne and nutmeg. Stir to combine. Add in the butternut squash. Stir to combine and season with salt.

• Cook this mixture down for 20 minutes, or until the squash is fully soft. Stir the mixture every five minutes, covering the dutch oven with a cracked lid in between. When the squash is soft, use your spoon to break up most of the pieces, mashing many and leaving some whole.

• Add the bay leaf and broth and let the soup simmer for 20-30 minutes more. The longer it simmers the more flavor will build. Continue to stir occasionally to break up the squash pieces. The soup should be chunky but thick. Taste, season with salt and pepper, and remove from the heat.

Fennel salad:

• Prepare the fennel salad. Remove the fronds and finely chop them. Discard the stalks. Add the fronds to a large bowl. Mandolin the fennel bulb into razor-thin pieces and set aside

• To the bowl with the fronds, add the yogurt, lemon juice, two grated garlic cloves and 1 tablespoon of olive oil. Whisk into a thick dressing and season liberally with salt.

• Add in the fennel bulb pieces, toss to coat in the dressing, and place this in the fridge while you prepare the soup.

Melt in your mouth eggplant with tofu

Need to use your EGGPLANT and GARLIC ? Try this recipe from Smitten Kitchen.

This is absolutely my favorite way to eat eggplant - it ends up with the best texture, and it's so easy to do.

Ingredients:

• 14-ounce package extra-firm tofu

• Neutral oil for roasting (I use safflower)

• 1 tablespoon cornstarch

• 3/4 to 1 pound eggplant

• osher salt

• 3 to 4 tablespoons unsalted butter (the higher amount is slightly more rich)

• 1 heaped cup thinly sliced shallots or 1 medium white or red onion, thinly sliced

• 5 garlic cloves, peeled, crushed

• 2 tablespoons finely chopped ginger

• 1/2 cup low-sodium soy sauce1

• tablespoon granulated or brown sugar

• 1 tablespoon crushed or very coarsely ground black pepper, and more to taste

• Rice, for serving

• Chile-garlic sauce, crispy chili oil, or sriracha for serving

Directions

• Heat oven to 425 degrees F.

• Drain tofu and place on a few layers of paper towel with more over it; set aside for 5 minutes, or until needed.

• Drizzle 3 tablespoons oil over your largest baking sheet and place it on the oven to get very hot while you get everything else ready.

• Trim eggplant and cut eggplant into 1-inch pieces.

• In a large bowl toss with 1 tablespoon oil and a few pinches of salt.

• Remove hot pan from oven and spread eggplant over half to 2/3 the pan.

• Cut tofu into 1-inch cubes.

• Toss gently in empty bowl with cornstarch and a couple pinches of salt until coated. Spread on empty part of baking sheet.

• Roast tofu and eggplant in oven for 20 minutes to start. After 20 minutes, use your thinnest spatula to gently separate the tofu from the pan and flip to crisp and brown on the other side, about another 10 minutes. Do the same with the eggplant. At 30 minutes, the tofu should be crisp and browned and the eggplant should be roasted and tender. If needed, cook it for 5 more minutes.

• While tofu and eggplant roasts, prepare the sauce. Heat a large, heavy skillet over medium heat and add butter. Once butter melts, add shallots, garlic, and ginger. Reduce heat slightly and cook, stirring here and there, until everything is tender, about 11 to 14 minutes. Add the soy sauce, sugar, and black pepper and cook, simmering, for 3 minutes more. Add roasted tofu and eggplant to pan and stir to coat with sauce; cook for one to two minutes minute together. Serve over or with rice; add extra heat as needed.
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