Black Bean and Sweet Potato Enchilada

• Gluten free

• Produce

  • 2 Bell peppers
  • 1 cup Black beans, cooked
  • 1/2 tbsp Chipotle, dried powder
  • 1 small bunch Cilantro
  • 1 tbsp Coriander
  • 7 Dates
  • 13 cloves Garlic
  • 1 bunch Green onion
  • 1 head Green or red cabbage
  • 1 Onion
  • 1 Onion, small
  • 1/8 cup Oregano
  • 1 Poblano pepper
  • 2 Sweet potatoes, medium
  • 4 Tomatoes

• Canned Goods

  • 5 Chilis, dried
  • 1/2 qt Vegetable stock

• Condiments

  • 1/8 cup Agave

• Baking & Spices

  • 1/2 cup Chocolate, powder
  • 1/2 tsp Cloves
  • 4 tbsp Paprika, smoked
  • 2 Salt and pepper
  • 1/4 cup Sesame seeds

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1/2 tbsp Cumin
  • 1/2 cup Hazelnuts

Found on rachelcarr.com

Description

Ingredients

• 4 tomatoes, roasted till dark
• ½ cup coconut oil
• 1 onion
• 2 bell peppers
• 5 dried chilis, seeded
• 10 cloves garlic
• ¼ cup sesame seeds
• ½ cup hazelnuts
• ½ Tablespoon cumin
• 1 Tablespoon coriander
• 4 Tablespoons smoked paprika
• ½ Tablespoon dried chipotle powder
• ½ teaspoon cloves
• 7 dates
• ¼ cup apple cider vinegar
• ⅛ cup oregano
• ½ cup chocolate powder
• ⅛ cup agave
• ½ qt vegetable stock
• salt and pepper to taste
• 1 head green or red cabbage
• 2 medium sweet potatoes
• 1 small onion
• 1 cup cooked black beans
• 1 poblano pepper
• 3 cloves garlic, minced
• 1 small bunch cilantro
• 1 bunch green onion
• salt and pepper to taste

Directions

• Roast tomatoes at 400 degrees uncovered 15 minutes or until caramelized.
• In a saucepan, heat a few tablespoons of the coconut oil and saute chopped onions, bell peppers, and garlic until everything is caramelized, but not burnt.
• Add dried chili, hazelnuts and sesame seeds and cook for about a minute until toasted.
• Add spices and dates and cook briefly until spices are caramelized.
• De-glaze pan with veg stock, apple cider vinegar and agave. Simmer sauce for about 1 hour until somewhat reduced.
• Finally add chocolate powder and blend everything until smooth. Set aside until you are ready to assemble enchiladas.
• Bake sweet potatoes in the oven uncovered for about 30 minutes until tender. Allow to cool and peel off the outer skin.
• Roughly mash the cooked sweet potato with a fork and fold in black beans.
• In a few tablespoons of oil, saute the chili, garlic and onion until nicely browned. Fold into sweet potato and bean mixture, followed by the fresh herbs. Set aside.
• Clean the head of cabbage and carefully remove large outer leaves, taking care to not tear them.
• Bring a few quarts of water to boil in a sauce pan and blanch the cabbage leaves for a few minutes in the water to soften them.
• Using the cabbage leaves like a burrito, stuff each one with a few tablespoons to ½ cup sweet potato black bean mixture.
• Cover with molé sauce and bake in the oven for 15-20 minutes at 350 degrees. Remove and garnish with avocado.