Sweet Potato and Black Bean Enchiladas, Green Chile Sauce and Side Salad

Ingredients

• 1 lb green chiles (Hatch or Anaheim recommended)
• 2 tbsp vegetable oil
• 1 pcs onion (medium, finely chopped)
• 4 pcs garlic (cloves, minced)
• 2 tbsp all-purpose flour
• 3 cup chicken or vegetable broth (low sodium preferred)
• 1 tsp ground cumin
• 0.5 tsp dried oregano (Mexican oregano if available)
• 1 tsp salt
• 0.5 tsp black pepper (freshly ground)

Instructions

1. 1

   Roast and prepare the chiles. Set your oven broiler to high. Place the whole chiles on a baking sheet. Broil for 5-8 minutes, turning once, until the skins are blackened and blistered all over. Immediately transfer the hot chiles to a bowl and cover tightly with plastic wrap, or place them in a paper bag and seal. Let them steam for 10 minutes. Once cool enough to handle, peel off the skins, remove the stems and seeds, and roughly chop the chile flesh.

2. 2

   Sauté the aromatics. In a large saucepan or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-6 minutes. Stir in the minced garlic and cook for another minute until fragrant.

3. 3

   Make the roux and build the sauce. Sprinkle the all-purpose flour over the onions and garlic. Stir constantly and cook for 1 minute to toast the flour. Slowly pour in the broth while whisking continuously to prevent lumps from forming. Bring the mixture to a simmer.

4. 4

   Simmer the sauce. Stir in the chopped roasted chiles, ground cumin, dried oregano, salt, and black pepper. Reduce the heat to low, cover partially, and let the sauce simmer gently for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent it from sticking to the bottom.

5. 5

   Finish and serve. Taste the sauce and adjust seasoning with more salt or pepper if needed. Serve warm over enchiladas, burritos, eggs, or as a base for stews.

Ingredients

• 1 large head Romaine Lettuce (Washed, dried, and chopped)
• 1 cup Cherry Tomatoes (Halved)
• 1 medium Cucumber (Peeled and sliced)
• 1 medium Carrot (Shredded)
• 0.25 small Red Onion (Thinly sliced)
• 1 cup Croutons (Use your favorite store-bought or homemade)
• 0.5 cup Ranch Dressing (Or more, to taste)

Instructions

1. 1

   Prepare the Vegetables (10 minutes)

   • Thoroughly wash the romaine lettuce leaves. Dry them completely using a salad spinner or by patting with paper towels. This is crucial for a crisp salad.
   • Chop the dried lettuce into bite-sized pieces and place in a large salad bowl.
   • Wash and halve the cherry tomatoes, peel and slice the cucumber, shred the carrot, and thinly slice the red onion.
   • Add all prepared vegetables to the bowl with the lettuce.
2. 2

   Combine the Salad Base (2 minutes)

   • Gently toss the chopped lettuce, tomatoes, cucumber, carrot, and red onion together in the bowl.
   • Ensure all the vegetables are evenly distributed. At this point, you can cover and refrigerate the salad for up to 4 hours if preparing ahead.
3. 3

   Dress and Serve (3 minutes)

   • Just before you are ready to serve, add the croutons to the salad bowl.
   • Drizzle the ranch dressing over the salad.
   • Toss gently until all ingredients are lightly and evenly coated.
   • Serve immediately to maintain the crispness of the lettuce and the crunch of the croutons.