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Tim the Girl has a summer enchilada that won’t weigh you down

Photo: Photo by Xelina Flores, License: N/A, Created: 2011:04:13 16:25:59

Photo by Xelina Flores

Sweet potato, black bean, and swiss chard enchiladas con cilantro crema

Caterer Tim the Girl and Chuck Hernandez of Arugula Catering started the non-profit organization EatSmart SA as a way to share with San Antonio their knowledge of nutrition and food preparation. In collaboration with local physician-assistant students, EatSmart SA presents this ongoing series of recipes to promote nutritious and tasty eating options. (Look for EatSmart SA on Facebook and check out for more information.)


Sweet Potato, Black Bean, and Swiss Chard Enchiladas con Cilantro Crema


With all the nice greens coming in for spring this is a great way to lighten up the traditional Tex-Mex gut-plugging enchilada. Pull the last of the sweet potatoes out of the root cellar (or your local market) and pick any nice baby spring greens up at the farmers market, along with some fresh cilantro, and try these out. — Tim the Girl



Cold-pressed vegetable oil

8 cloves garlic, diced


2 tablespoons toasted ground cumin

32 oz. tomato sauce

Salt to taste

1 and 1/2 small serranos, diced with seeds

Simmer 20 min.




Heat 4 tablespoons cold-pressed vegetable oil

Add 4 diced garlic cloves

Add tablespoon coriander

Add tablespoon cumin


Add 1 finely diced medium yam

1 bunch Swiss chard (or rainbow chard), finely chopped

Sautee on medium heat until sweet potatoes are tender

Add juice of 1/2 lime

Add can of black beans, drained




8 oz. Mexican crema/crème fraiche

Teaspoon lime zest

2 bunches of cilantro, remove the stems

Combine in a food processor gently



Corn tortillas

Heat tortillas on comal

Add filling inside tortillas

Add tomato sauce on top

Add crema on top



Makes 10-12 enchiladas

Garnish with chopped cilantro and toasted pumpkin seeds/pepitas. Serve hot and top with chopped parsley and lemon. Can be served as is, over quinoa, or with a nice loaf of warm bread.

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