Made these bad boys last Tuesday for a delicious supper. Recipe via the lovely Jenn Morrissey via Gluten Free Goddess. Thanks Jenn & GFG! The sweet potato is THE nutritional powerveg for the meatless. Don’t ignore them, people. Enjoy these with a dollop of sour cream, a simple salad, and a margarita.
Karina’s Sweet Potato Black Bean Enchiladas
For your Quickie Green Chile Sauce:
1 c. light vegetable broth
1 tbsp. arrowroot starch dissolved in a little cold water
1 c. (heaping) chopped roasted green chiles (hot or mild)
2-3 cloves garlic, minced
1 tsp. cumin or chili powder, hot or mild, to taste
For the filling:
1 15-oz. can organic black beans, rinsed, drained
3-4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 c. (heaping) cooked sweet potatoes, smashed but chunky
1/2 c. chopped roasted green chiles
1/2 tsp. ground cumin
1/2 tsp. chili powder, or curry, mild or spicy, as you prefer
Sea salt and black pepper to taste
2 tbsp. chopped fresh cilantro
2-4 tbsp. olive oil
8 white corn tortillas
Shredded Monterey Jack cheese, or vegan cheese, if desired
Preheat oven to 350 degrees F. Choose a baking dish to hold 8 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. Set aside.
In the meantime, using a mixing bowl, combine drained black beans with minced garlic and lime juice. Toss to coat the beans; set aside.
In a separate bowl combine the lightly smashed sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.
Pour about 1/4 c. of the Quickie Green Chile Sauce into the bottom of the baking dish.
Grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them, one at a time. Lay the first hot tortilla in the sauced baking dish. 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 green chile sauce.
Top dish with shredded cheese. Bake for 20 – 25 min., until the enchiladas are piping hot and the sauce is bubbling around the edges.