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1
can [14.5 ounces (400 g)] diced tomatoes, drained
1
tablespoon (15 ml) tomato paste
¾
cup (175 ml) vegetable broth, divided
1
2 teaspoons (5 to 10 ml) honey or light brown sugar
to
1
medium sweet potato or yam [about 10 ounces (290 g)],
peeled and diced
2
teaspoons (10 ml) olive oil
pinch kosher salt
pinch freshly ground black pepper
1
can [14.5 to 15 ounces (428 to 443 g)] black beans, drained
and rinsed
2
teaspoons (10 ml) fresh lime juice
¼
teaspoon (1 ml) kosher salt
pinch freshly ground black pepper
2
cups (500 ml) shredded cheese (Monterey Jack is an excel-
lent choice), divided
2
scallions, thinly sliced, divided
12
6-inch (15 cm) corn tortillas
cooking spray
lime wedges, for serving
1. First prepare the red chile sauce: Put the 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 and remaining salt, and sauté for about 1 minute to allow the
flavours 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 (125 ml) 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 (5 ml) of the honey
or brown sugar. While blending on low, add the remaining broth
through the top of the blender. Taste and adjust seasoning, adding
more salt and/or honey or brown sugar as desired; reserve.
2. While the sauce is cooking, roast the sweet potato. Line the baking
pan with foil. Toss the diced sweet potato with the 2 teaspoons (10 ml)
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 (200°C) for 15 minutes. Press Speed Convection, then Start, to
begin roasting.
3. Once roasted, transfer potato to a large mixing bowl and toss with the
beans, lime juice, ¼ teaspoon of salt, pepper, 1 cup (250 ml) of the
cheese, and half the scallions. Remove foil from the baking pan.
4. 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 (250 ml) of the sauce in the pan.
5. Place the first tortilla in the pan. Turn to coat with sauce and place
about ¼ cup (60 ml) 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 (125 to 175 ml) of the sauce, and then the
remaining cheese.
6. Preheat the oven by selecting Dual Cook, first set to Bake at 350°F
(180°C) for 10 minutes, then set to Broil at 500°F (260°C) for
2 minutes.
7. 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.
8. Remove and top with the remaining sliced scallions and serve with
additional sauce and lime wedges on the side
Nutritional information per serving:
Calories 442 (35% from fat) • carb. 57g • pro. 18g • fat 18g • sat. fat 7g
• chol. 40g • sod. 1035mg • calc. 430mg • fiber 10g
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