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lime wedges, for serving
1. First prepare the red chile sauce: Put the oil in a medium sauté pan
over medium heat. Once the oil is hot, add the onion and garlic, with a
pinch of the salt. Sauté until softened, about 5 minutes. Add the spices
and remaining salt, and sauté for about 1 minute to allow the flavors to
meld. Stir in the diced tomatoes and tomato paste, and allow to cook
down for about 5 minutes. Once that is fully combined and slightly
reduced, stir in ½ cup of the broth. Cook to allow flavors to develop
and for the mixture to reduce slightly, about 10 minutes. Transfer to a
blender and add 1 teaspoon of the honey or brown sugar. While
blending on low, add the remaining broth through the top of the
blender. Taste and adjust seasoning, adding more salt and/or honey or
brown sugar as desired; reserve.
2. While the sauce is cooking, roast the sweet potato. Line the baking pan
with foil. Toss the diced sweet potato with the 2 teaspoons of oil, pinch
of salt and pepper and arrange in a single layer on the pan. Adjust the
rack to position 2 and put in the oven. Select Roast at 400°F for 15
minutes. Press Speed Convection, then Start, to begin roasting.
3. Once roasted, transfer potato to a large mixing bowl and toss with the
beans, lime juice, ¼ teaspoon of salt, pepper, 1 cup of the cheese, and
half the scallions. Remove foil from the baking pan.
4. Assemble the enchiladas: To make the tortillas more pliable, wrap them
in a damp towel and microwave for about 15 seconds. Keep them
covered until using. Spray the baking pan with cooking spray. Spread
1 cup of the sauce in the pan.
5. Place the first tortilla in the pan. Turn to coat with sauce and place
about ¼ cup of the filling in the middle and fold over two sides to
close. Turn over so the seam side is down and push the tortilla to one
side. Repeat with remaining tortillas, adding more sauce if needed or
desired. Once all are filled and fit tightly into the pan, top them with an
additional ½ to ¾ cup of the sauce, and then the remaining cheese.
6. Preheat the oven by selecting Dual Cook, first set to Bake at 350°F for
10 minutes, then set to Broil at 500°F for 2 minutes.
7. Once the oven beeps to signal it is preheated, put the pan in the oven
and bake. The top of the enchiladas should be nicely melted and lightly
browned.
8. Remove and top with the remaining sliced scallions and serve with
additional sauce and lime wedges on the side.
Nutritional information per serving:
Calories 442 (35% from fat) • carb. 57g • pro. 18g • fat 18g • sat. fat 7g
• chol. 40g • sod. 1035mg • calc. 430mg • fiber 10g
Middle Eastern Leg of Lamb with
Yogurt-Tahini Sauce
It seems as though Middle Eastern spices were made to go with lamb; this
recipe will definitely show you why! The potatoes and onions roast right
alongside the meat, making this an impressive and easy main dish for your
next dinner party. Leftover lamb is great sliced for sandwiches and spread
with the yogurt-tahini sauce.
Makes 8 to 10 servings
Marinade:
1 teaspoon cumin seeds
1 teaspoon coriander seeds
3 cinnamon sticks, halved
1½ teaspoons kosher salt, plus more for sprinkling
½ teaspoon freshly ground black pepper, plus more
for sprinkling
4 garlic cloves
4 sprigs oregano, leaves only
½ teaspoon cayenne pepper
1
⁄3 cup olive oil, divided
1 boneless leg of lamb, 2½ to 3 pounds
1 pound red potatoes, scrubbed, halved and cut into ¼-inch
half moons
12 pearl onions, peeled and halved (or 2 shallots, sliced)