Sunday, March 29, 2009

Karina's Sweet Potato Black Bean Enchiladas

From Karina, the Gluten Free Goddess:


Quickie Green Chile Sauce:

1 cup light vegetable broth (or chicken broth, if you're an omnivore)
1 tablespoon arrowroot starch dissolved in a little cold water
(you may also use cornstarch as the thickener if you don't have arrowroot)
1 generous cup chopped roasted green chiles- hot or mild
2-3 cloves garlic, minced
1 teaspoon cumin or chili powder, hot or mild, to taste

Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot or cornstarch, 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. Set aside.


1 15-oz can organic black beans, rinsed, drained
3-4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 heaping cups cooked sweet potatoes, smashed a bit, but still chunky
1/2 cup chopped roasted green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder, or curry, mild or spicy, as you prefer
Sea salt and black pepper, to taste
2 tablespoons chopped fresh cilantro

Also necessary:

2-4 tablespoons light olive oil or vegetable oil, as needed
8 corn tortillas (make sure they are gluten free!)
Shredded Monterey Jack cheese


Preheat your oven to 350 degrees F. Choose a baking dish that will hold 8 enchiladas.

In the meantime, 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 lightly smashed 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. Heat a small amount of oil in a skillet. 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 and 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.

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