Tonight · Corey + Kat · Dinner for 4

Enchilada Night

Sweet potato + black bean enchiladas, every part from scratch - as recipe tables.

How to read a recipe table

Ingredients are the rows, steps are the columns - read left to right. A cell stretching over several rows uses all of those ingredients at once.

Cook A - Sauce + Filling

  1. Red sauce (Table 2): saute, toast, simmer 15 min, blend.
  2. While it simmers: steam the kale, drain the beans (Table 3).
  3. Stir the filling together once the potatoes are out.

Mostly hands-off. Owns the blender + the big bowl.

Cook B - Tortillas + Roast

  1. Oven to 400F. Toss + roast the sweet potatoes (Table 3).
  2. Mix the masa dough (Table 1) and let it rest, covered.
  3. Press + cook tortillas while the sauce simmers.

Most active job. Owns the comal + the sheet pan.

Both - Assemble + Bake (Table 3)
Sauce the dish, dip + fill + roll together, stripe sauce on top, bake 350F for 15-20 min. Rest 5. Toppings out.
While it bakes - Avocado Crema (optional, either cook)
Ingredients (rows) + steps (columns) Step 1Soak Step 2Blend
1/2 cup (60 g) raw cashews Cover with very hot water, soak 1 hr, drain. In a rush: boil 15 min. Everything into the blender - blend until creamy + pourable.
1 small ripe avocado
1/2 cup (8 g) chopped cilantro
3 Tbsp lime juice
1/4 tsp sea salt
about 1/2 cup water, to thin

Toppings: fresh jalapeno, cilantro, lime wedges, guacamole - whatever's around.

Recipes: minimalistbaker.com (enchiladas + red sauce) - kingarthurbaking.com / Pati Jinich (corn tortillas) - format: recipetables.com Print at 100% on US Letter, landscape
Enchilada Night · From Scratch · Recipe Table 1 / 3

Corn Tortillas

Cook B · About 45 min · Makes sixteen 5-inch
feeds into Table 3 - the wrap
Ingredients (rows) + steps (columns) Step 1Mix + Knead Step 2Divide + Rest Step 3Press Step 4Cook Step 5Wrap
2 1/2 cups (231 g) masa harina - nixtamalized corn flour, not cornmeal Mix with your hands, then knead about 1 min until smooth + firm - it should feel like Play-Doh. Sticky? Add masa a spoonful at a time. Cracking edges? Add warm water the same way. Divide into 16 balls (35-40 g each). Keep them covered with plastic or a damp towel so they don't dry out. Heat a dry comal / cast iron over medium. One ball at a time between two plastic squares - press to a 5-inch round, 1/16-1/8 in thick. No press? Flatten under a heavy flat-bottomed skillet. On the hot dry comal: 30-45 s, flip. 60-90 s until freckled, flip again. 10-15 s until it puffs (poke the center gently if it's shy), then 15-20 s more. Stack inside a clean kitchen towel as they come off - they steam each other soft. Keep wrapped until assembly.
pinch (1/16 tsp) fine salt
1 2/3 cups (378 g) warm water, about 100F
Read left to right - a tall cell uses every ingredient it touches Recipe: Tortillas de Maiz - Pati Jinich via kingarthurbaking.com
Enchilada Night · From Scratch · Recipe Table 2 / 3

Red Enchilada Sauce

Cook A · About 30 min · Makes about 3 cups
feeds into Table 3 - filling + dish + top
Ingredients (rows) + steps (columns) Step 1Saute Step 2Toast Step 3Simmer Step 4Season Step 5Blend
3 Tbsp vegetable broth (or water / oil) Large rimmed skillet over medium: saute 4-5 min, stirring now and then, until tender + lightly browned. Everything into the blender - blend until creamy + smooth. Taste: more paprika or cumin = smoke, more salt = salt, pinch of cayenne = heat. Use right away.
1 cup white or yellow onion, chopped
4 cloves garlic, peeled + smashed Stir in and toast 2 min per side - they should smell fruity, not burnt.
7 mild dried chilies - New Mexico, ancho, or guajillo - stems off
1-2 dried arbol chilies, stems off (this is the heat - scale to taste) Pour in, bring to a boil, then cover + drop to a simmer for 15 min.
2 cups vegetable broth
1 cup water
1/4 cup tomato paste Stir in, cover, and cook 5 min more, until the peppers are fully tender.
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp sea salt, plus more to taste
1 tsp dried oregano - Mexican if you have it
Read left to right - a tall cell uses every ingredient it touches Recipe: Easy Red Enchilada Sauce - minimalistbaker.com
Enchilada Night · From Scratch · Recipe Table 3 / 3

Sweet Potato + Black Bean Enchiladas

Both cooks · 9x13 dish · Serves 4
the finish line - bake + serve
Ingredients (rows) + steps (columns) Step 1Toss Step 2Roast Step 3Steam Step 4Combine Step 5Warm + Dip Step 6Fill + Roll Step 7Top + Bake
3 cups sweet potato, cubed, skin on (about 2 medium) Toss together on a sheet pan until glossy + evenly spiced. Roast at 400F for 20-25 min, fork-tender + caramelized at the edges. Then drop the oven to 350F. Stripe the remaining sauce down the middle. Bake at 350F for 15-20 min until bubbling. Rest 5 min, add toppings, serve.
1 Tbsp avocado or coconut oil
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp sea salt
2 cups chopped kale + 2 Tbsp water Skillet over medium, covered, 4-5 min - bright green + just softened. Roasted potatoes + kale + beans + the 1/4 cup of sauce into a big bowl. Stir gently - this is your filling.
1 can (15 oz) black beans, drained
1/4 cup red enchilada sauce (from Table 2)
10 fresh corn tortillas (from Table 1) Tortillas 30 s under a damp towel to soften. Meanwhile spread about 1 cup of the sauce over the bottom of the 9x13 dish. Dip each tortilla in the saucy dish, both sides. A scant 1/3 cup of filling per tortilla, roll snug, seam-side down in the dish. Extra filling goes around the edges.
about 2 3/4 cups red enchilada sauce, divided (the rest of Table 2)
Read left to right - a tall cell uses every ingredient it touches Recipe: Sweet Potato Black Bean Enchiladas - minimalistbaker.com