I’m finally telling you about the sweet potato, chard, and black bean recipe I hinted at a few weeks ago. I suppose I should actually say beet greens since that’s what I ended up using instead of chard. We got a week of constant rain at the end of March which sent the garden into a frenzy, meaning mostly that the weeds went crazy, but also that the beets took off. For some reason I just can’t bear to waste beet greens. They are a smaller, more tender version of chard and as a bonus, they come with a yummy root attached! Every time I pick beets I meticulously wash the beets and cut off all the good looking leaves to be cooked in anything I would usually use chard in. I’m not really sure why we even grew chard at all this year…

After making mole enchiladas last week, we found ourselves with about 3 cups of leftover mole sauce and a huge pile of beet greens to consume. Rick Bayless suggests using sweet potato and chard for a vegetarian mole enchilada option, and I decided to try that, with some black beans thrown in.

The enchiladas that resulted were (in my opinion) even better than the chicken mole enchiladas. They were flavorful and satisfying (not to mention colorful!) and made a great dish to take to friends’ house for dinner the other week.

You could also make this with just sweet potatoes and black beans. Similarly, you could use pumpkin or a winter squash instead of sweet potatoes, but sweet potatoes are just so much easier to prepare that I probably wouldn’t bother.

I have to say that it feels good to be amassing so many good vegetarian recipes. I think we’re at the point where we are only eating meat for dinner 2-3 nights a week and I often crave dishes with beans, eggs, or tempeh more than anything with meat. I’m not sure if I could ever make the full transition to being vegetarian, but, for now, eating mostly free range meat and less of it feels pretty good!

Sweet potato, chard & black bean mole enchiladas
mole sauce from Rick Bayless’s Mexican Kitchen

2 medium sweet potatoes, diced
1 15 oz. can black beans, drained (not rinsed)
1 to 2 bunches swiss chard or beet greens, coarsely chopped
1/2 medium onion, finely chopped
4 Tbsp olive oil
2 1/2 cups mole sauce (or store-bought mole sauce)
10 8-inch (or 15 6-inch) corn tortillas

1. Preheat oven to 450 degrees. Stir chopped sweet potatoes with 2 Tbsp olive oil, salt and pepper, and spread onto an aluminum foil-lined baking sheet. Roast for 20 minutes and stir at least once to result in more even browning. Sweet potatoes should be soft and browned on at least one side.

2. Heat oil in large non-stick or cast iron skillet over medium heat. Add onion and cook until translucent. Add greens and cook until wilted, stirring frequently.

3. Add the drained black beans and warm through. Then add the sweet potato and 1 cup of mole sauce. Stir to combine.

4. In Bayless’s cookbook, he has you warm tortillas and fill them with warm filling. Then after rolling them up, you top with more mole sauce and serve on individual plates. Since these had to sit for a while between when they were assembled and when we were eating, I assembled the enchiladas, placed them in a glass pan, spread on the remaining 1 1/2 cup of mole sauce, and then baked them, covered with aluminum foil for 30 minutes at 350 to re-warm them. It worked like a charm.