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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sweet Potato, Black Bean and Swiss Chard Enchiladas Con Cilantro Crema Recipe

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This recipe for Sweet Potato, Black Bean and Swiss Chard Enchiladas Con Cilantro Crema is from The Circle School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce

cold-pressed vegetable oil
8 cloves garlic, diced
2 tablespoons toasted ground cumin
32 oz. tomato sauce
Salt to taste
1 and 1/2 small serranos, diced with seeds

Filling

4 tablespoons cold-pressed vegetable oil
4 garlic cloves, diced
1 tablespoon coriander
1 tablespoon cumin
1 finely diced medium yam
1 bunch Swiss chard (or rainbow chard), finely chopped
Juice of 1/2 lime
1 can black beans, drained
1 cup heavy cream

Crema

8 oz. Mexican crema/crème fraiche
1 Teaspoon lime zest
2 bunches cilantro, remove the stems
Directions:
Directions:
Sauce: Combine cold-pressed vegetables oil and garlic. Sautee. Add toasted ground cumin, tomato sauce, salt and serranos. Simmer 20 mins.

Filling: Heat cold-pressed vegetable oil. Add diced garlic cloves, coriander, cumin. Sautee. Add yam, Swiss chard and sautee on medium heat until sweet potatoes are tender. Add lime juice and can of black beans.

Crema: Combine ingredients in a food processor gently.

Corn tortillas: Heat tortillas on comal. Add filling inside tortillas. Add tomato sauce on top. Add crema on top.
Personal Notes:
Personal Notes:
Previously published 2/17/2013 goodtaste.tv/recipe/sweet-potato-black-bean-and-swiss-chard-enchiladas-con-cilantro-crema/

 

 

 

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