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black beans

Chipotle Sweetpotato Enchiladas

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Chipotle Sweetpotato Enchiladas

Sweetpotatoes go great with Mexican flavors in general, and chiles in particular—and this recipe proves it. Use canned enchilada sauce or make your own. Either way, ole!

Chipotle Sweetpotato Enchiladas made with California Sweetpotatoes

Chipotle Sweetpotato Enchiladas

Serves 4 to 6

Ingredients:

1 1/4 pounds orange- or yellow-fleshed sweetpotatoes, or a combination, cut into 1/2-inch dice (about 4 cups)
1 green bell pepper or mild green chile pepper, such as poblano or pasilla, cut into 1/2-inch dice
2 chipotle peppers (from a can of chipotle peppers in adobo sauce), minced
1 tablespoon cooking oil, plus more for the baking pan
3/4 teaspoon salt
2 1/2 cups prepared red enchilada sauce
Twelve 6-inch flour or corn tortillas
One 15-ounce can black beans, drained
6 ounces queso fresco, feta, or chèvre (spreadable goat cheese), crumbled (about 1 1/3 cups)
3 scallions, sliced
2 tablespoons chopped fresh cilantro

Instructions:

  1. Preheat the oven to 375°F.

  2. In a large bowl, toss the sweetpotatoes, green pepper, chipotle pepper, oil, and salt. Transfer to a large rimmed baking sheet and bake until lightly browned and tender, about 20 minutes. (Leave the oven on.)

  3. Coat a 9x13-inch casserole dish or baking pan with oil and set aside.

  4. Working one tortilla at a time, spread 1 tablespoon of the enchilada sauce on a tortilla. (If using corn tortillas, warm each briefly in a skillet first, to make it soft and pliable.) Arrange 1/3 cup of the sweetpotato mixture down the center of the tortilla, then top with 1 1/2 tablespoons of the beans, and 1 tablespoon of the cheese. Roll up the tortilla and place it seam side down in the prepared casserole dish or baking pan. Repeat with the remaining tortillas, using all but about 1 1/2 cups of the sauce and 1/2 cup of the cheese. Pour the remaining enchilada sauce over the enchiladas and bake until heated through, about 25 minutes.

  5. Sprinkle the enchiladas with the remaining cheese, the scallions, and the cilantro and serve.

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Gaby's Sweetpotato Nachos

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Gaby's Sweetpotato Nachos

Our friend Gaby has created yet another irresistible California Sweetpotato recipe. Perfect for Halloween parties and fall gatherings, these nachos pack a ton of great nutrients, flavor and color, without all that scary stuff. Leave the scaring to the ghouls. 

Sweetpotato Nachos

Ingredients:
2 pounds orange- or yellow/white-fleshed California sweetpotatoes (3 to 4 medium)
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon coarse salt, or more to taste
1/4 teaspoon pepper
2 cups shredded cheddar and pepper Jack cheese
1 cup black beans
Kernels from 2 ears corn
Scallions
Cilantro
Guacamole
Pico de gallo
Sour cream

Instructions:

  1. Preheat the oven to 425°F.

  2. Cut each sweetpotato lengthwise into 8 wedges (halve long wedges crosswise).

  3. On a large rimmed baking sheet lined with parchment paper, toss sweetpotatoes with oil, chili powder, salt, and pepper. Arrange wedges cut sides down and roast until browned and tender, 15 to 20 minutes. Add more salt to taste.

  4. Top the sweetpotatoes with cheese, beans, and corn. Bake until the cheese is melted.

  5. Top with scallions, cilantro, guacamole, pico de gallo, and sour cream and serve.

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Southwestern Sweetpotato Quinoa Bowl

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Southwestern Sweetpotato Quinoa Bowl

Our friend Gaby is at it again. This time, she packs a whole lot of superfood goodness into one delicious bowl with this recipe. 

Ingredients

For the bowl:

1 cup quinoa

1 bunch kale, finely sliced

2 tablespoons olive oil

1 medium lime, juiced

1⁄2 teaspoon salt

2 avocados

1 14-ounce can black beans, rinsed and drained

1⁄4 cup crumbled cotija cheese

Kosher salt, pepper and red pepper flakes to taste

 

For the Sweetpotatoes:

2 medium California sweetpotatoes (about 11⁄2 pounds), sliced into small, 1⁄4-­inch cubes

2 tablespoons olive oil

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 1⁄2 teaspoons salt

 

One recipe Cilantro Vinaigrette 

Instructions

For the Sweetpotatoes:

  1. Preheat oven to 425 degrees F.

  2. On a large baking sheet, toss together the cubed California sweetpotatoes, oliveoil, salt, pepper and cumin and paprika. Once coated, evenly distribute the sweetpotatoes on the baking sheet.

  3. Transfer the California sweetpotatoes into the oven and roast for 25­-30 minutes until they are fork tender.

For the bowl:

  1. Cook the quinoa according to the package directions. Set aside.

  2. Toss the kale, olive oil, lime juice and salt in a large bowl and then add small groupings of the avocados, quinoa, black beans, cotija and sweetpotatoes. Season with salt, pepper and red pepper flakes and serve alongside the cilantro vinaigrette.

Original blog post can be found here.

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Loaded Southwestern Quinoa Sweetpotatoes

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Loaded Southwestern Quinoa Sweetpotatoes

Bring your “A” game to the kitchen table and come fully prepared for your guests to be grabbing for seconds with MJ and Hungry Man’s Loaded Southwestern Quinoa Sweetpotatoes. This sweetpotato dish is locked and loaded with chicken, black beans, corn, quinoa  and more! 

Ingredients

8 California sweetpotatoes, washed & scrubbed

1 cup quinoa (I used ½ cup white & ½ cup red)

1 cup shredded rotisserie chicken

1 (15 oz) can low-sodium black beans, rinsed & drained

1 cup frozen corn, thawed

1 (10 oz) can Rotel (diced tomatoes w/ lime juice & cilantro)

1 tsp cumin

½ tsp salt & pepper

1 Tbs fresh lime juice

1 cup Mexican blend cheese

Cilantro for topping

Instructions

Preheat oven to 400ºF. Pierce sweetpotatoes with fork and wrap individually in foil. Bake for 45-50 min, or until fork tender.

1.       In the meanwhile, cook quinoa. Once cooked, add to large mixing bowl along with rest of ingredients, except for cheese and cilantro.

2.       Once potatoes are done, take them out of the oven and wait until they cool slightly, about 5 minutes. (leave the oven on). Slice in half lengthwise and stuff with generous amount of quinoa filling. Top with cheese and place back in the oven and bake until cheese melts, about 5 minutes.

3.       Top with cilantro and more lime juice, if you'd like, and dig in!

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Stuffed Sweetpotato Skins with Quinoa, Black Beans, and Feta

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Stuffed Sweetpotato Skins with Quinoa, Black Beans, and Feta

Here’s a simple, healthy, and hearty way to enjoy sweetpotatoes—stuffed with cumin-laced quinoa, black beans, steamed kale, and cheese, then topped with scallions and cilantro. It’s perfect for both a weeknight dinner and for game day with the gang. 

Stuffed Sweetpotato Skins with Quinoa, Black Beans, and Feta - for web use.JPG

Stuffed Sweetpotato Skins with Quinoa, Black Beans, and Feta

Serves 3 to 6

Ingredients:
3 medium orange- or yellow-fleshed California sweetpotatoes (about 12 ounces each), halved lengthwise
1/4 cup quinoa
1 tablespoon ground cumin
Salt
3 cups shredded kale or baby kale leaves
Pepper
1 cup drained black beans
4 ounces feta cheese, crumbled (about 1 cup)
2 scallions, sliced
2 tablespoons chopped fresh cilantro

Instructions:

  1. Preheat the oven to 375°F.

  2. Arrange the sweetpotatoes cut side down on a foil-lined baking sheet and bake until tender, 30 to 40 minutes. Turn the sweetpotatoes cut side up and set aside until cool enough to handle (leave the oven on).

  3. While the sweetpotatoes are baking, cook the quinoa according to package directions, adding the cumin to the saucepan along with the quinoa. Remove from the heat, add salt to taste, and set aside covered to keep warm.

  4. Also while the sweetpotatoes are baking, in a steamer, double boiler, or microwave oven, steam the kale until tender. Remove from the heat and set aside uncovered to prevent overcooking.

  5. Scoop out the sweetpotatoes, leaving about 1/2-inch of flesh inside each skin (save the scooped flesh for another use). Arrange the skins cut side up on the baking sheet and sprinkle with salt and pepper. Top with the quinoa, beans, kale, and cheese and bake until the sweetpotatoes are heated through and the cheese is browned, about 10 minutes.

  6. Sprinkle with the scallions and cilantro and serve.

Recipe courtesy of The Fresh Beet

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Sweetpotato, Kale, and Black Bean Tostadas

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Sweetpotato, Kale, and Black Bean Tostadas

Don’t let all the good-for-you toppings fool you. These tostadas are deeply indulgent and heartily satisfying, thanks to crisp-chewy tortillas, plus cheese, cilantro, and lime. (Is there anything that isn’t great with cheese, cilantro, and lime? We think not.)

Sweetpotato, Kale, and Black Bean Tostadas

Sweetpotato, Kale, and Black Bean Tostadas

Serves 4

Ingredients:
1 1/2 pounds orange- or yellow-fleshed sweetpotatoes, or a combination, cut into 1/2-inch dice
3/4 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 tablespoons olive oil, divided
Eight 5- to 6-inch corn or flour tortillas
One 15-ounce can black beans, drained and rinsed
1/2 onion, cut into 1/4-inch dice
4 cups shredded kale or baby kale leaves
4 ounces Monterey Jack or Cheddar cheese, or a combination, shredded
1/2 cup fresh cilantro leaves or cilantro sprigs
1 lime, cut into 8 wedges
Green hot sauce, for serving

Instructions:

  1. Preheat the oven to 400°F. Arrange three racks in the oven.

  2. In a large bowl, combine the sweetpotatoes, paprika, salt, pepper, and 2 tablespoons of the oil. Spread the mixture on a large rimmed baking sheet and bake on the bottom rack until just tender, about 15 minutes.

  3. Meanwhile, arrange the tortillas on two additional rimmed baking sheets. Brush on both sides with the remaining 1 1/2 tablespoons of oil and set aside.

  4. Scatter the beans and onion over the sweetpotatoes, toss the entire mixture, and return to the bottom rack. Place the tortillas on the other two racks and bake 6 minutes. Turn the tortillas over, switch racks, and continue to bake until the sweetpotatoes are tender and the tortillas are crisped, about 6 minutes.

  5. Top the tortillas with the kale, sweetpotato mixture, and cheese and return to the bottom racks to slightly melt the cheese, 2 to 3 minutes. Arrange the tostadas on plates and top with the cilantro. Serve with the lime wedges and hot sauce alongside.

Adapted from a recipe courtesy of Teaspoon of Spice

 

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