Some of you may have established health goals for 2019, some of you may be left feeling lackluster after a month plus of eating festive holiday fare, and some of you may be, like me, jokingly referring to yourself as “holiday hefty”. No matter what, this food-rainbow-enchilada-soup is both good and good for you.
Those of you who know me know I love enchiladas. They’re good all year round, but changing it up with a soup in wintertime is nice. This recipe has a delayed spice kick and it rules.
1 T olive oil 1 yellow onion, chopped 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 jalapeño, deseeded and chopped 1 T chili powder 1 t onion powder 1 t garlic powder 1 t cumin 1/2 t paprika 1/2 t cayenne 3 garlic cloves, minced 1 c corn (frozen or canned) 1 15 oz can black beans, drained and rinsed 1 15 oz can white beans, drained and rinsed 1 15 oz can fire roasted tomatoes 1 4 oz can green chiles 1 c red enchilada sauce 4 c vegetable broth sea salt to taste
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On Cinco de Mayo, I made Rick’s favorite enchilada recipe in celebration of Mexico and the incredible contributions Mexican people have made to the United States.
Enchiladas are my all time favorite food, so naturally I’ve collected recipes for several iterations. A great enchilada is hard to find, and, as a Texan, I’m an especially tough crowd.
This recipe is a crowd pleaser.
1 sweet potato, diced into 1/2″pieces
1 russet potato, diced into 1/2″pieces
1/4 c plus 2 T olive oil
1 1/2 t sea salt
1/2 t fresh ground black pepper
1 yellow onion, diced
2 garlic cloves, minced
1 jalepeño, seeded and diced
1 T chili powder
1 t cumin
pinch of red pepper flakes
1 t paprika
1/2 t oregano
1/2 t cane sugar
1 28 oz can diced tomatoes
1 15 oz can black beans, rinsed
8 corn tortillas
1 1/2 c shredded cheese*
*Can be replaced with vegan cheese. I recommend Daiya.
Preheat oven to 350º.
Toss the potatoes in 1/4 c olive oil, 1 t of sea salt, and a few turns of black pepper. Distribute evenly on a baking sheet and roast until tender, about 50 minutes.
In a large saucepan, heat the remaining 2 T of olive oil over medium heat. Cook onion until soft and translucent, about six minutes.
Add the garlic, jalapeño, chili powder, cumin, red pepper flakes, paprika, oregano, sugar, remaining sea salt, and pepper, stirring for one minute.
Stir in the tomatoes and remove from heat.
Blend tomato mixture in a food processor or blender until smooth. Return mixture to heat and simmer for 20 minutes.
Place tortillas on a heat-safe plate and then place the plate on the stove. The heat rising up from the oven will make the tortillas more malleable for enchilada construction.
In a large bowl, combine the roasted potatoes, beans, one cup of sauce, and one cup of shredded cheese.
Spread a thin layer of sauce on the bottom of a 9 X 13″ baking dish.
Dip each side of tortilla into the enchilada sauce. Using a 1/2 c measuring cup, scoop the potato mixture onto each tortilla. Roll tortilla up and line up in the baking dish, seam down. Repeat until baking dish is filled.
On top of the enchiladas, spread remaining sauce and then sprinkle 1/2 c of cheese.
Bake uncovered 20 minutes, until enchiladas are hot and the cheese is melted.
Serve warm with optional toppings: sour cream (can be replaced with vegan option, I recommend Tofutti), cilantro, jalapeños, lime wedges, avocado, or green onions.