Sweet Potato and Black Bean Enchiladas

By suzygav

Ingredients

• Quickie Green Chile Sauce
• 1 cup light gluten-free vegetable broth
• 1 tablespoon arrowroot starch dissolved in a little cold water
• 1 generous cup chopped roasted green chiles, hot or mild
• 2 to 3 cloves garlic, minced
• 1 teaspoon cumin or chili powder, hot or mild, to taste
• Enchilada Filling
• 1 (15-ounce) can organic black beans, rinsed, drained
• 4 cloves garlic, minced
• Fresh lime juice from 1 big juicy lime
• 2 heaping cups cooked diced sweet potatoes
• 1/2 cup chopped roasted mild green chiles
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder mild or spicy
• Sea salt and black pepper to taste
• 2 tablespoons chopped fresh cilantro
• Assembly
• 2 to 4 tablespoons vegetable oil, as needed
• 8 white or yellow corn tortillas
• 4 ounces shredded Monterey Jack cheese

Details

Servings 4

Preparation

Step 1

Preheat your oven to 350°F. Choose a baking dish that would hold 8 rolled enchiladas. Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test and adjust seasonings. Set aside.

In the meantime, for the Enchilada Filling, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine the cooked sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.

Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish.

To assemble the enchiladas, grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them, one at a time, as you stuff each one.

Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese.

Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.