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I help my clients regain their health by designing an overall wellness program, specific to their needs.
Relationships, exercise, career, and spirituality are just as important to your health as the food you eat. I understand this, from personal experience, and take a holistic approach to supporting the whole person.
My goal is to help you to eat WHOLE and THRIVE!
Black Bean and Sweet Potato Chilaquiles
Prep Notes
Cooking Time
35 minutes
Yields
6 servings
Ingredients
2 medium sweet potatoes, sliced in ¼ in slices and roasted 20 min at 350, with sea salt and pepper
15 oz black beans
6-8 tomatillos shucked and quartered
3-4 garlic cloves, halved
1 medium onion, quartered
1 small poblano pepper - seeded and quartered
1 bunch cilantro
1 T. dried oregano
2-3 tsp salt
2 cups water
10 corn tortillas – baked (not fried) until crispy – about 7 min each side at 300 deg
2 cups shredded/crumbled Miyokos Mozz (vegan cashew cheese) + more for topping
Sprouted pumpkin seeds, sliced black olives, cilantro leaves for garnish
Directions
Preheat oven to 350 degrees.
Bake the tortillas and set aside.
Arrange potato slices on greased baking sheets, season and bake for 20 min. Set aside.
Place 2 cups water, tomatillos, onion, garlic, and poblano pepper in a deep-sided saucepan.
Bring to a simmer, add seasoning, and cook until tomatillos are just soft, stirring occasionally.
Remove from heat and allow to cool slightly.
Ladle the sauce into a blender, add the cilantro and blend until combined, but still chunky.
In a casserole tray, layer 5 of the baked tortillas on the bottom, ladle a thin layer of the tomatillos sauce on top, just enough to cover the tortillas, then a single layer of the sweet potato slices, thin layer of black beans, and a layer of crumbled cashew cheese.
Repeat, pressing down the second layer of tortillas to compress the first layer. Finish with the rest of the sauce and crumbled cashew cheese.
Bake at 350 degrees, uncovered, for 30 minutes.
Allow to cool 10-15 min before slicing into squares.
Garnish with fresh cilantro and paprika. Serve with fresh Pico De Gallo and/or guacamole