Caterer Tim the Girl and Chuck Hernandez of Arugula Catering started the non-profit organization EatSmart SA as a way to share with San Antonio their knowledge of nutrition and food preparation. In collaboration with local physician-assistant students, EatSmart SA presents this ongoing series of recipes to promote nutritious and tasty eating options. (Look for EatSmart SA on Facebook and check out timthegirl.com for more information.)
Sweet Potato, Black Bean, and Swiss Chard Enchiladas con Cilantro Crema
With all the nice greens coming in for spring this is a great way to lighten up the traditional Tex-Mex gut-plugging enchilada. Pull the last of the sweet potatoes out of the root cellar (or your local market) and pick any nice baby spring greens up at the farmers market, along with some fresh cilantro, and try these out. — Tim the Girl
Sauce
Cold-pressed vegetable oil
8 cloves garlic, diced
Sautee
2 tablespoons toasted ground cumin
32 oz. tomato sauce
Salt to taste
1 and 1/2 small serranos, diced with seeds
Simmer 20 min.
Filling
Heat 4 tablespoons cold-pressed vegetable oil
Add 4 diced garlic cloves
Add tablespoon coriander
Add tablespoon cumin
Sautee
Add 1 finely diced medium yam
1 bunch Swiss chard (or rainbow chard), finely chopped
Sautee on medium heat until sweet potatoes are tender
Add juice of 1/2 lime
Add can of black beans, drained
Crema
8 oz. Mexican crema/crème fraiche
Teaspoon lime zest
2 bunches of cilantro, remove the stems
Combine in a food processor gently
Corn tortillas
Heat tortillas on comal
Add filling inside tortillas
Add tomato sauce on top
Add crema on top
Makes 10-12 enchiladas
Garnish with chopped cilantro and toasted pumpkin seeds/pepitas. Serve hot and top with chopped parsley and lemon. Can be served as is, over quinoa, or with a nice loaf of warm bread.
