Sweet Potato + Black Bean Enchilada Skillet

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Homeless people are going to put me in the poor house.

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I simply cannot say no to them.

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They can smell my weakness and middle class guilt from a mile away.

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My local grocery store has become a hotbed for sweet homeless men – my kryptonite. The other day there was a man holding a sign that read, “Looking for work. Cold. Hungry.” And he had a sweet baby PUPPERS with him. You better believe I whipped through the nearest ATM to get that gentleman a $20. After that I was like OK, kewl, good deed, I’m done. Then this weekend, I’m leaving the grocery store and a man in camo pants and a Jesus t-shirt asks if I’ll buy him some lunch at McDonald’s. I literally didn’t have time, but I had the other $20 I had gotten out during my ATM trip for my first BFF. He was legit so touched I almost lost it. “This will last me 3-4 days!!!!” K kill me now. I’m hooked. No going back. I honestly don’t care what they do with it, buy a meal, buy a beer, I don’t give a hoot. I just don’t think Jesus would ignore them or turn away, so I can’t either!

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Bet they have a picture of me posted somewhere with a fat “SUCKER” stamped across my face.

 

 

Time: 1 1/2 hours (prep + cooking) | Serves: 3-4

Ingredients:

  • 2 sweet potatoes, cut into cubes
  • 1 can of black beans, rinsed + drained
  • 1 package of soyrizo
  • 4 corn tortillas, chopped
  • 2 onions, chopped
  • 4 tbsp. of garlic, minced
  • 1 green bell pepper, chopped
  • 1 can of green chiles
  • 7 dried New Mexico chiles, tops cut off
  • 2 dried arbol chiles, tops cut off + some or all seeds removed, depending on how much spice you like
  • 2 cups of vegetable broth
  • 1/4 cup of tomato paste
  • 2 tsp. of cumin
  • 2 tsp. of smoked paprika
  • 1 tsp. of oregano
  • 1 tsp. of chili powder
  • S+P, to taste
  • 3 tbsp. of olive oil
  • Cilantro, for serving
  • Avocado, for serving

How to:

  • To prepare enchilada sauce, heat 1 tbsp. of olive oil in a large rimmed skillet
  • Add 1 of the chopped onions + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add chiles, cook for 3-4 minutes
  • Add broth + bring to a boil
  • Reduce heat + simmer for 15 minutes
  • Add tomato paste + 1 tsp. of cumin + 1 tsp. of chili powder + oregano + S+P, cook another 5 minutes
  • Transfer to a food processor or blender + blend until smooth
  • Meanwhile, heat remaining 1 tbsp. of olive oil a cast iron skillet over medium heat
  • Add remaining onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add sweet potatoes + remaining cumin + smoked paprika + chili powder + S+P, cook 15-17 minutes or until potatoes are tender
  • While potatoes are cooking, heat remaining olive oil in another skillet over medium heat
  • Add soyrizo, cook 5-6 minutes
  • Add black beans + green pepper, cook another 3-4 minutes
  • Once potatoes are tender, add soyrizo + bean mix + enchilada sauce + tortillas, cook another 3-4 minutes
  • Serve warm with cilantro + avocado
  • Pour into local hog trough + eat from it like the beast you really are

 

Enchilada sauce from here!

4 thoughts on “Sweet Potato + Black Bean Enchilada Skillet

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