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Enfrijoladas with Cumin Spiced Sweet Potato & Tomatillo Salsa
2 Serving Dinner

Enfrijoladas

with Cumin Spiced Sweet Potato & Tomatillo Salsa

Tags: High-Protein
SERVINGS
2
PREP & COOK TIME
55 min
CALORIES
850
FAT
19g
CARBOHYDRATES
137g
PROTEIN
36g

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INGREDIENTS

  1. 1 sweet potato, peeled and diced into 1-inch cubes
  2. 1 yellow onion, peeled and diced (divided)
  3. 4 oz cauliflower florets, roughly chopped
  4. 2 tsp chorizo spice blend
  5. 8 oz tomatillos, quartered (husks removed)
  6. 1 tsp cumin seeds
  7. 1 lime, juiced (divided)
  8. ¼ oz fresh cilantro, chopped (divided)
  9. 1 tsp chipotle morita powder
  10. 2 tbsp pumpkin seeds
  11. 1 tsp agave
  12. 13.4 oz black beans, drained and rinsed
  13. 1 oz chipotle pepper in adobo
  14. 6 corn tortillas
  15. 8 mini sweet peppers
  16. 3 oz Forager Project® Organic Queso Fresco, crumbled
  17. 3 tbsp olive oil*
  18. 1 tbsp + 4 tsp vegetable oil*
  19. Salt and pepper*
  20. *Not included
  21. For full ingredient list, see Nutrition.
Allergens: soy, tree nut (cashew, coconut), wheat
Tools: Large nonstick skillet, Blender, Small saucepan, 2 Baking sheets
SERVINGS
2
PREP & COOK TIME
55 min
CALORIES
850
FAT
19g
CARBOHYDRATES
137g
PROTEIN
36g

View Full Nutrition Label


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INSTRUCTIONS

1
Roast the vegetables and tomatillos

Preheat the oven to 425°F. Add sweet potato, just half the onion, cauliflower, chorizo spice blend, a pinch of salt and pepper, and 2 tbsp olive oil to one side of a foil-lined baking sheet and toss. Add tomatillos, cumin seeds, a pinch of salt, and 1 tbsp olive oil to the other side of a baking sheet and toss. Roast until vegetables are soft and golden brown, 15 to 18 minutes.

2
Make the tomatillo salsa and chipotle glaze

Add the roasted tomatillos, just half the lime juice, just half the cilantro, and a pinch of salt to a blender and blend until smooth. Transfer the tomatillo salsa to a small bowl. In a separate small bowl, combine chipotle morita powder, pumpkin seeds, agave, 2 tsp vegetable oil, and a pinch of salt and whisk the chipotle glaze. TIP: If you’re sensitive to spice, use just half the chipotle morita spice.

3
Make the black bean sauce

Rinse the blender. Add remaining onion, remaining cilantro, black beans, just 1 tbsp chipotle pepper in adobo, a pinch of salt, and 1 cup water to the blender and blend until smooth. Transfer black bean sauce to a small saucepan over medium heat. Bring to a boil, reduce to a simmer, and cook until sauce has thickened, 6 to 8 minutes. Cover to keep warm. TIP: If you’re sensitive to spice, use less chipotle pepper in adobo.

4
Fill and cook the tortillas

Smash the roasted sweet potato mixture with the back of a fork or potato masher, add the remaining lime juice, and mix. Add 1 tbsp vegetable oil to a large nonstick skillet over medium heat. Add 3 tortillas in a single layer. Add 2 tbsp mashed sweet potato mixture to one side of each tortilla and fold tortilla in half. Cook until crispy, 1 to 2 minutes per side. Transfer to a plate and sprinkle with salt. Repeat with remaining tortillas.

5
Roast the peppers

Add mini sweet peppers, 2 tsp vegetable oil, and a pinch of salt to a foil-lined baking sheet and toss. Roast until peppers are softened, 6 to 8 minutes. Pour the chipotle glaze over the roasted peppers, toss, and cook in the oven until peppers are browned, another 3 to 4 minutes.

6
Serve

Add ¾ cup black bean mixture to each plate. Add tortillas and top with the remaining black bean sauce. Drizzle with tomatillo salsa and queso fresco. Serve with chipotle glazed sweet peppers.

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