Sweet potato and black bean enchilada stew
This sweet and savory comfort food fiesta always hits the spot; is packed with fiber, potassium and disease-fighting antioxidants; and requires zero tortilla stuffing or rolling. I beg you to try this vegetarian wonder as is, but if you or a loved one is prone to “where’s the meat?!” meltdowns, go ahead and add some shredded chicken or browned chicken sausage to your pot. — Serena Wolf
For the stew:
1 1/2 pounds tomatillos (about 12 tomatillos), rinsed well and halved crosswise
2 jalapeños, halved lengthwise, stems and seeds removed
1/2 packed cup fresh cilantro leaves
1 tablespoon extra-virgin olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
3/4 teaspoon kosher salt, plus extra as needed
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 quart low-sodium vegetable broth
1 large sweet potato, peeled and cut into 3/4-inch cubes (about 3 cups diced sweet potatoes)
1 (15-ounce) can black beans, drained and rinsed
1/2 cup pearled or semi-pearled farro
Freshly ground black pepper, to taste
For serving:
2 ounces crumbled goat cheese
Chopped fresh cilantro leaves
Heat the broiler to high. Line a large baking sheet with aluminum foil and spray with nonstick cooking spray. Place the tomatillos and jalapeños cut side down on the prepared baking sheet. Broil for 8 minutes, turning the baking sheet 180 degrees halfway through the cooking time, until the tomatillos and jalapeños are softened and charred in spots. Transfer them to a food processor or high-speed blender and add the cilantro. Process until nice and smooth.
Meanwhile, heat the oil in a medium Dutch oven or heavy-bottomed soup pot over medium heat. When the oil is hot and shimmering, add the onion, garlic, and salt and cook for 5 minutes, or until the onion is very soft and translucent. (Be careful not to burn the garlic here! If it starts to brown, turn down the heat.) Add the cumin and oregano and cook for 1 minute just to toast the spices.
Stir in the tomatillo puree, vegetable broth, sweet potato and black beans and bring to a boil. Lower to a simmer and add the farro. Simmer, uncovered, for 30 minutes, or until the sweet potatoes and farro are tender. Taste and season with a little extra salt or some pepper if needed.
Ladle the stew into bowls, garnish with the goat cheese and cilantro, and serve piping hot.
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