With winter in full swing, here is a great recipe that is hearty, super delicious and will have people fighting over seconds and leftovers. No joke! It’s one of our favorites this time of year to keep our bellies full and happy but also makes the house smell amazing. It’s adapted from the Thug Kitchen Cookbook, one of our favorites.
Makes 8 enchiladas or enough for 4 people (or 2 people and some leftovers if you eat lots of food like Damian and I).
2 1/4 C vegetable broth
1/3 C tomato paste
2 1/2 T chili powder
2 t ground cumin
1 1/2 t dried oregano
2 to 3 cloves garlic, minced
2 t low sodium soy sauce or tamari
1 T lime juice (fresh squeezed is best)
1 large sweet potato (about 1 pound), chopped into small pieces
1 t olive oil
1-3 T water and more if needed
1/2 yellow onion, chopped
1 medium yellow squash, chopped into small pieces (we like butternut)
8 oz diced mushrooms (any kind will do)
1 can sweet corn (or frozen)
1 t chili powder
1/2 t ground cumin
1/2 t salt
2 cloves garlic, minced
1 can black beans
1 t maple syrup
A pack of corn or whole wheat tortillas
Chopped fresh cilantro
2 c brown basmati rice cooked in an Instapot or on the stove (start the rice before making the enchiladas to they’re done at the same time).
- Make the enchilada sauce: Dump everything but the lime juice into a medium saucepan and bring to a simmer. Use a whisk to make sure all ingredients are blended together. Simmer for 10 to 15 minutes so that the sauce has time to thicken up a little. Add the lime juice and turn off the heat.
- To cook the sweet potato and squash, grab a medium saucepan, fill it with an inch or two of water, and bring to a boil over medium heat. Put ingredients in metal steamer basket, cover and steam until tender, 10 to 15 minutes. Slightly mash the sweet potato and squash or leave in chunks if you prefer.
- While the sweet potato steams, grab a large skillet or wok and heat the oil and water over medium heat. Add the onion and sauté; until it begins to brown, 3 to 5 minutes. Add the chili powder, cumin, salt, garlic, and black beans. Cook together for another 2 minutes and then fold in the mashed sweet potato, squash and maple syrup and turn off the heat. Mix until combined.
- Heat your oven to 375F and grab a 9 x 13-inch baking dish.
- Cover the bottom of the baking dish with about 11/2 cups of enchilada sauce. Take a tortilla and dip it around in a little of the sauce in the baking dish so that the bottom is all coated. Fill the tortilla with a couple spoonfuls of filling, then roll it up and set it seam-side down in the dish. Keep going until you run out of space or out of filling.
- Cover the enchiladas with the remaining sauce and throw it in the oven for 20-25 minutes. Let it cool for a minute or two before serving. Top with sliced avocado and chopped cilantro. Serve with a cup of rice on the side.
We hope you get your fill with this recipe. It’s one we make all fall and winter long and is especially good after long training runs. All ingredients are jammed packed with tons of nutrients to help boost recovery and get you back out for your next adventure.
Stay warm like an enchilada!
Lindsey and Damian