No News is Bad News. Join the SA Current Press Club.

Tim the Girl has a summer enchilada that won’t weigh you down 

click to enlarge Sweet potato, black bean, and swiss chard enchiladas con cilantro crema - PHOTO BY XELINA FLORES
  • Photo by Xelina Flores
  • Sweet potato, black bean, and swiss chard enchiladas con cilantro crema

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 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



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

Simmer 20 min.




Heat 4 tablespoons cold-pressed vegetable oil

Add 4 diced garlic cloves

Add tablespoon coriander

Add tablespoon cumin


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




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.


San Antonio Current works for you, and your support is essential.

Our small but mighty local team works tirelessly to bring you high-quality, uncensored news and cultural coverage of San Antonio and beyond.

Unlike many newspapers, ours is free – and we'd like to keep it that way, because we believe, now more than ever, everyone deserves access to accurate, independent coverage of their community.

Whether it's a one-time acknowledgement of this article or an ongoing pledge, your support helps keep San Antonio's true free press free.

Read the Digital Print Issue

September 23, 2020

View more issues


Never miss a beat

Sign Up Now

Subscribe now to get the latest news delivered right to your inbox.


© 2020 San Antonio Current

Website powered by Foundation