Categories: main dish
Ingredients
- 1 cup broth
- 1 tablespoon arrowroot starch dissolved in a little cold water
- 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
- 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
- tortillas
- cheese
Directions
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Make your 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. Taste test. Set aside.
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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.
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In a separate bowl combine the lightly smashed sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.
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Pour about 1/4 cup of the sauce
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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.
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Lay the first hot tortilla in the sauced baking dish; wet it with the sauce.
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Spoon 1/8 of the sweet potato mixture down the center.
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Top with 1/8 of the black beans.
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Wrap and roll the tortilla to the end of the baking dish.
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Repeat for the remaining tortillas. Top with the rest of the sauce.
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If you like, top with a sprinkle of shredded Monterey Jack cheese.
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Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.