Sweet Potato & Black Bean Enchiladas

modified from Gluten-Free Goddess

So as I continue on my path of gluten-soy-dairy-free, I am enjoying so much the search for new recipes. This one immediately caught my eye. Mine certainly didn't turn out as pretty as the Goddess' but it was super good. Lots of different flavors. Enjoy!

Green Chile Sauce:

1 cup vegetable broth

1 tablespoon arrowroot starch dissolved in a little cold water

1 cup chopped roasted green chiles (I found cans of these at Trader Joe's)

3 cloves garlic, minced

1 teaspoon cumin

Filling:

1 15-oz. can black beans, rinsed, drained

3 cloves garlic, minced

Lime juice from 1 large lime

2 cups sweet potatoes; cubed, cooked and then smashed a bit, but still chunky

1/2 cup chopped roasted green chiles

1/2 teaspoon ground cumin

1/2 teaspoon curry

Salt and pepper, to taste

2 tablespoons chopped fresh cilantro

2-4 tablespoons olive oil, as needed

8 white corn tortillas (I used Food for Life gluten-free tortillas)

Shredded cheese, if desired

1. Preheat oven to 350 and choose a baking dish that would hold 8 enchiladas.

2. Make Green Chile Sauce by combining broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat until thickened.

3. Combine black beans, minced garlic, and lime juice. Set aside.

4. In a separate bowl, combine the sweet potatoes with chopped green chiles and spices.

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

6. Heat a dash of oil in a skillet and lightly cook the tortillas one at a time to soften them.

7. Lay a hot tortilla in the sauced baking dish and wet it with the sauce.

8. Spoon 1/8 of sweet potato mixture down the center and then top with 1/8 of the black beans.

9. Repeat for the remaining tortillas and top with the rest of the sauce.

10. If you prefer, top with a sprinkle of shredded Monterey Jack cheese.

11. Bake for 20 - 25 minutes.

12. Serve with a sprinkle of cilantro and a bit of guacamole on top.