A delicious and healthy meatless meal. The red chile sauce has some kick, so reduce the amount of chili powder if you prefer a milder version. The sauce can be prepared in advance and kept in an airtight jar in the refrigerator for a few days.
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- kosher salt
- ¼ cup chili powder (preferably ancho)
- ¼ teaspoon dried oregano
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 tablespoon tomato paste
- ¾ cup vegetable broth, divided
- 1 to 2 teaspoons honey or light brown sugar
- 1 medium sweet potato or yam (about 10 ounces), peeled and diced
- freshly ground black pepper
- 1 can (14.5 to 15 ounces) black beans, drained and rinsed
- 2 teaspoons fresh lime juice
- 2 cups shredded cheese (preferably Monterey Jack), divided
- 2 scallions, thinly sliced, divided
- 12 6-inch corn tortillas
- cooking spray
- lime wedges, for serving
Calories 442 (35% from fat) • carb. 57g • pro. 18g • fat 18g • sat. fat 7g
• chol. 40g • sod. 1035mg • calc. 430mg • fiber 10g
- Prepare the red chile sauce: Pour 1 tbsp oil in a medium sauté pan over medium heat. Once the oil is hot, add the onion and garlic, with a pinch of the salt. Sauté until softened, about 5 minutes. Add the spices, another pinch of salt, and sauté for about 1 minute to allow the flavors to meld. Stir in the diced tomatoes and tomato paste, and allow to cook down for about 5 minutes. Once that is fully combined and slightly reduced, stir in ½ cup of the broth. Cook to allow flavors to develop and for the mixture to reduce slightly, about 10 minutes. Transfer to a blender and add 1 teaspoon of the honey or brown sugar. While blending on low, add the remaining broth through the top of the blender. Taste and adjust seasoning; reserve.
- While the sauce is cooking, roast the sweet potato. Line the baking pan with foil. Toss the diced sweet potato with 1 tablespoon of oil, pinch of salt and pepper and arrange in a single layer on the pan. Adjust the rack to position 2 and put in the oven. Select Roast at 400°F for 15 minutes. Press Speed Convection, then Start, to begin roasting.
- Once roasted, transfer potato to a large mixing bowl and toss with the beans, lime juice, ¼ teaspoon of salt, pepper, 1 cup of the cheese, and half the scallions. Remove foil from the baking pan.
- Assemble the enchiladas: To make the tortillas more pliable, wrap them in a damp towel and microwave for about 15 seconds. Keep them covered until using. Spray the baking pan with cooking spray. Spread 1 cup of the sauce in the pan.
- Place the first tortilla in the pan. Turn to coat with sauce and place about ¼ cup of the filling in the middle and fold over two sides to close. Turn over so the seam side is down and push the tortilla to one side. Repeat with remaining tortillas, adding more sauce if needed or desired. Once all are filled and fit tightly into the pan, top them with an additional ½ to ¾ cup of the sauce, and then the remaining cheese.
- Preheat the oven by selecting Dual Cook, first set to Bake at 350°F for 10 minutes, then set to Broil at 500°F for 2 minutes.
- Once the oven beeps to signal it is preheated, put the pan in the oven and bake. The top of the enchiladas should be nicely melted and lightly browned.
- Remove and top with the remaining sliced scallions and serve with additional sauce and lime wedges on the side.
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