1/2 tsp chile powder (TIP: Opt for ancho chile powder for if you’re looking for a mild dish, or chipotle for more heat.)
3/4 tsp sea salt, divided
1 1/2 lb purple potatoes, cut into 3/4-inch pieces
1 tbsp safflower oil
1 white onion, chopped
1 1/2 lb tomatillos, cut into ¾-inch pieces
8 7- to 8-inch whole-wheat tortillas
1 15-oz BPA-free can kidney beans, rinsed and drained
1/3 cup packed fresh cilantro leaves, chopped
7 oz queso fresco, crumbled (NOTE: If queso fresco is unavailable, try Monterey Jack or queso cotija.)
Position oven rack 6 to 8 inches away from heat and preheat broiler to high. Line a large rimmed baking sheet with foil and mist with cooking spray. With bell peppers standing upright, cut straight down, removing the edible sides of pepper from the stem and inner seeds. Discard seeds and stems. Place pepper pieces on baking sheet skin side down and broil for 5 minutes. Turn and broil until skin is mostly black and flesh is very tender, 4 to 5 minutes more. When cool enough to handle, discard skin and roughly chop peppers. Add to a food processor or blender, then add tomatoes, paprika, chile powder and 1/2 tsp salt. Process until smooth. (Tip: May be made up to 3 days ahead and refrigerated in an airtight container.)
Set oven to 400°F. Fill a large saucepan about two-thirds full with water and bring to a boil. To saucepan, add potatoes and boil until tender, 10 to 12 minutes. Drain and set aside.
Meanwhile, in a large skillet, heat oil on medium-high. To skillet, add onion and cook, stirring frequently until lightly browned, 3 to 4 minutes. Add tomatillos and remaining 1/4 tsp salt and cook, stirring frequently, until soft and juicy, about 10 minutes. Transfer to a medium bowl.
Spread about 3/4 cup of sauce on the bottom of a 9 x 13-inch baking dish. Place 1 tortilla on a work surface. Fill with 1/4 cup each of potatoes and tomatillos, about 3 tbsp beans, about 1½ tbsp sauce, 2 tsp cilantro and 1 heaping tbsp cheese. (TIP: Place fillings in a vertical line down the middle, but slightly off-center, making it easier to roll up.) Roll up the tortilla and place in baking dish seam side down. Repeat with remaining tortillas. Spread 1 3/4 cup of sauce over tortillas and sprinkle with remaining cheese. (NOTE: You may have some potatoes and sauce left over.)
Cover with foil and bake in the center of the oven until sauce is bubbling, 20 to 30 minutes. Rest 10 minutes before serving.
Sweet and tender frozen petite peas, or baby peas, give our Bolognese-style sauce a burst of color and freshness. Making your own sauce from simple pantry ingredients, such as jarred peppers, canned tomatoes and dried herbs, is a great money-saving trick. Customize it to your taste by playing around with different herbs and spices.
Mexican food often gets pegged being unhealthy, but our Mexican-style stuffed bell peppers prove the contrary! We’ve doubled up on fiber-rich beans and sweet corn while still packing in juicy beef, so you get all the flavor with less fat. Serve with lime wedges and brown rice or quinoa.
Called patatas bravas in Spanish, or “fierce potatoes,” these crispy little nuggets of potato are usually deep-fried in olive oil, but they’re equally wonderful roasted in the oven with just a kiss of oil as we’ve done.