Serves 6 | Preparation and cooking time 30 minutes
Nutrition
Per serving: 170 calories, 7g protein, 34g carbs, 1g fat, 0g saturated fat, 0mg cholesterol, 360mg sodium, 9g dietary fibre, 4g sugar
Ingredients
4 dried ancho chillies
10 cloves garlic, unpeeled
1 tsp dried oregano
1 medium sweet potato, scrubbed and chopped into ½-inch pieces
1 bunch Swiss chard, greens and stems thinly sliced
1 tin (425g) unsalted canned pinto beans, drained and rinsed
Method
1. Boil 5 cups of water in a large pot on a medium-high heat, then reduce the heat to medium-low so the liquid is barely bubbling. Cover.
2. Stem and seed the chillies, setting aside the seeds. Place chillies in a large skillet over medium heat. Cook, turning frequently, until soft and blistering, 20 seconds per side. Transfer them to the pot of water and cook uncovered for 6-8 minutes, until very soft, then transfer them to a blender with a slotted spoon. Set aside the cooking water.
3. Put the skillet back over medium heat and add the unpeeled garlic. Cook, shaking the pan occasionally, until the cloves are browned in several spots, 4-5 minutes. Let cool slightly and peel.
4. Add the peeled garlic cloves to the blender, along with the oregano and about ½ a cup of cooking water. Season. Purée until smooth. Taste, and if you’d like it spicier, blend in some of the chilli seeds.
5. Stir the purée into remaining cooking water over medium-high heat. Add the sweet potato, chard and beans. Once the mixture comes to a boil, turn down the heat to a simmer. Cook uncovered, stirring occasionally, until tender, 6-10 minutes. Serve hot with baked tortilla chips if desired.
— Adapted from Vegan Mexico by Jason Wyrick/Washington Post
