Oral Allergy Syndrome Friendly Gluten Free Red Chile Sweet Potato Enchilada Casserole

Total time1 hr 30 min

Prep time25 min

Cook time55 min

Oral Allergy Syndrome Friendly Gluten Free Red Chile Sweet Potato Enchilada Casserole

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Ingredients

6 servings

For the filling

2 medium sweet potatoes (about 1.5 lb total), peeled and cut into ½-inch cubes
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp ground cumin
½ tsp smoked paprika
½ tsp salt
1 can (15 oz) black beans, drained and rinsed
Ingredient note
Canned black beans are cooked inside the can, and cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome. They are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid black beans, tap it and change its rating to Red.

For the red chile sauce

3 dried guajillo chiles, stems and seeds removed
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked guajillo chiles in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid guajillo chiles, tap it and change its rating to Red.
2 dried ancho chiles, stems and seeds removed
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the dried ancho chiles in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid dried ancho chiles, tap it and change its rating to Red.
2 cups chicken broth
1 can (14.5 oz) fire-roasted diced tomatoes
Ingredient note
Canned fire-roasted diced tomatoes are cooked inside the can, and cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome. They are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid fire-roasted diced tomatoes, tap it and change its rating to Red.
3 cloves garlic, smashed
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
1 tsp ground cumin
½ tsp dried oregano
½ tsp salt

For the casserole

12 corn tortillas (6-inch)
2 cups shredded monterey jack cheese

For serving

¼ cup fresh cilantro, roughly chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.
¼ cup sour cream (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp of the olive oil, the cumin, smoked paprika, and salt on a rimmed baking sheet, spreading them in a single layer. Roast for 20–22 minutes, flipping once halfway through, until the edges are lightly caramelized and a fork slides in without resistance. Remove from the oven and reduce the oven temperature to 375°F (190°C).
2
While the sweet potatoes roast, make the red chile sauce. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the guajillo and ancho chiles and toast, pressing them flat with a spatula, for about 30 seconds per side until fragrant and slightly darkened — watch closely, as they can scorch quickly. Add the garlic and cook for 1 minute, until fragrant.

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