Sweet Potato and Black Bean Chilaquiles

See full recipe on: Serious Eats


2 large or 3 medium tomatoes, cut into large pieces (about 3 cups)
1 large onion, peeled and cut into quarters (about 1 1/2 cups)
2 jalapeno peppers, stem removed, cut in half lengthwise
6 tablespoons vegetable oil, divided
Kosher salt
2 large or 3 medium sweet potatoes, peeled and cut into a small dice (about 3 cups)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander
2 medium garlic cloves, crushed
1 canned chile en adobo, finely chopped (about 1 tablespoon chili and sauce)
1 tablespoon red wine vinegar
15 small corn tortillas
2 (15 ounce) cans black beans, rinsed and drained
4 green onions, white and green parts, thinly sliced
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1 avocado, pit removed, sliced
1 lime, cut into wedges
Sour cream, for serving
Chopped cilantro, for serving

Nutrition 6 servings

Per Serving % Daily Value
Calories 714
Fat 35g 55%
Carbs 74g 24%
Protein 29g 58%
Fiber 21g 85%
Cholesterol 46mg 15%
Sodium 944mg 39%


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