Sweet Potato and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas

Rated:
Recipe Rating: 3.89569
Serves 4
Soft, creamy and a little bit spicy, this recipe was submitted by Karina Allrich of Karina's Kitchen: Recipes from a Gluten-free Goddess. For company, nestle the enchiladas these babies into individual gratin dishes for a pretty presentation.
Ingredients: 
  • Quickie Green Chile Sauce
  • 1 cup 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 cloves garlic, minced
  • 1 teaspoon cumin or chili powder, hot or mild, to taste
  • Enchilada Filling
  • 1 (15-ounce) can black beans, rinsed, drained
  • 4 cloves garlic, minced
  • 1 lime, Juice of
  • 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 tablespoons canola oil, as needed
  • 8 white or yellow corn tortillas
  • 4 ounces shredded Monterey Jack cheese
Method: 
Preheat the oven to 350°F. Make the 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 and adjust seasonings. Set aside.

In the meantime, for the filling, combine the drained black beans with minced garlic and lime juice in a mixing bowl. 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 and cilantro. Season with salt and pepper.

Pour about 1/4 cup of the sauce into the bottom of a 9x13-inch baking dish.

To assemble the enchiladas, heat a dash of oil in a skillet. Lightly cook the corn tortillas to soften them, one at a time, as you fill 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.
Nutritional Info: 
Per Serving: 500 calories (190 from fat), 21g total fat, 7g saturated fat, 25mg cholesterol, 980mg sodium, 64g carbohydrates, (11 g dietary fiber, 11g sugar), 18g protein.
Special Diets: 

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