SWEET POTATO AND BLACK BEAN ENCHILADAS (gluten-free version)
Green Chile Sauce:
1 cup light vegetable broth (I have also used chicken broth)
1 tablespoon arrowroot starch dissolved in a little cold water (I just use cornstarch, or even flour)
1 generous cup chopped roasted green chiles- hot or mild (I use the canned kind)
2-3 cloves garlic, minced
1 teaspoon cumin or chili powder, hot or mild, to taste
Filling:
1 15-oz can 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 (you can cube them and soften them. If you make homemade baby food, bake several potatoes, set aside a couple for this, and purée the rest!)
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
To assemble:
2-4 tablespoons light olive oil or vegetable oil, as needed
8 white corn tortillas
Shredded Monterey Jack cheese
-Preheat your oven to 350 degrees F. Choose a baking dish that will hold 8 enchiladas.
-Make your 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.
-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.
-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. (Note: sometimes I just soften them a bit in the microwave between damp paper towels and then soak for a minute or so in the sauce so that I don't have to make them oily at all)
-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. (Note: to make really yummy, add some cream cheese down the center as well)
-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.
-If you like, top with shredded Monterey Jack cheese.
-Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.
This tastes unbelievably amazing-- people usually can't figure out what it is exactly that they're eating, but know they want seconds... and thirds.
