Serena Wolf started her food blog, Domesticate Me, while she was living in Paris, but after she moved back to the U.S., it was a series within her blog that caught the eye of cookbook publishers.


Her boyfriend was, well, struggling with his weight, and she wanted to find new dishes to serve at their house that would be interesting enough for both of them to enjoy but also healthy(ish) to help him with his wellness goals.


Enter, the Dude Diet.


What started in 2012 as post about a relatively simply idea turned into a cookbook that came out in 2019 called "The Dude Diet Dinnertime: 125 Clean(ish) Recipes for Weeknight Winners and Fancypants Dinners" (Harper Wave, $29.99).


We ran this sweet potato and black bean enchilada stew recipe a few months ago, but I wanted to republish it because Wolf will be in Austin on Friday, Jan. 10, for a book signing at Blue Owl Brewing from 5 to 7 p.m.



Sweet Potato and Black Bean Enchilada Stew


The prep time for enchiladas can be a little over the top sometimes. So can the heaviness that accompanies several tortillas and a layer of bubbling cheese. Enter: easy enchilada stew. This sweet and savory comfort food fiesta always hits the spot; is packed with fiber, potassium and disease-fighting antioxidants; and requires zero tortilla stuffing or rolling. I beg you to try this vegetarian wonder as is, but if you or a loved one is prone to "where’s the meat?!" meltdowns, go ahead and add some shredded chicken or browned chicken sausage to your pot.


— Serena Wolf


For the stew:


1 1/2 pounds tomatillos (about 12 tomatillos), rinsed well and halved crosswise


2 jalapeños, halved lengthwise, stems and seeds removed


1/2 packed cup fresh cilantro leaves


1 tablespoon extra-virgin olive oil


1 medium yellow onion, finely chopped


4 garlic cloves, minced


3/4 teaspoon kosher salt, plus extra as needed


2 teaspoons ground cumin


1 1/2 teaspoons dried oregano


1 quart low-sodium vegetable broth


1 large sweet potato, peeled and cut into 3/4-inch cubes (about 3 cups diced sweet potatoes)


1 (15-ounce) can black beans, drained and rinsed


1/2 cup pearled or semi-pearled farro


Freshly ground black pepper, to taste


For serving:


2 ounces crumbled goat cheese


Chopped fresh cilantro leaves


Heat the broiler to high. Line a large baking sheet with aluminum foil and spray with nonstick cooking spray. Place the tomatillos and jalapeños cut side down on the prepared baking sheet. Broil for 8 minutes, turning the baking sheet 180 degrees halfway through the cooking time, until the tomatillos and jalapeños are softened and charred in spots. Transfer them to a food processor or high-speed blender and add the cilantro. Process until nice and smooth.


Meanwhile, heat the oil in a medium Dutch oven or heavy-bottomed soup pot over medium heat. When the oil is hot and shimmering, add the onion, garlic, and salt and cook for 5 minutes, or until the onion is very soft and translucent. (Be careful not to burn the garlic here! If it starts to brown, turn down the heat.) Add the cumin and oregano and cook for 1 minute just to toast the spices.


Stir in the tomatillo puree, vegetable broth, sweet potato and black beans and bring to a boil. Lower to a simmer and add the farro. Simmer, uncovered, for 30 minutes, or until the sweet potatoes and farro are tender. Taste and season with a little extra salt or some pepper if needed.


Ladle the stew into bowls, garnish with the goat cheese and cilantro, and serve piping hot.


— From "The Dude Diet Dinnertime: 125 Clean(ish) Recipes for Weeknight Winners and Fancypants Dinners" by Serena Wolf (Harper Wave, $29.99)