Fwd: Sweet Potato & Black Bean Enchiladas

[Guest guest]

I thought I would forward this recipe. If anybody tries it, let me know how it is.

Sweet Potato & Black Bean EnchiladasThese enchiladas are delicious and different - and gluten-free. Filling::Beans:1 14-oz can black beans, rinsed, drained2 cloves garlic, mincedfresh lime juice from 1 limePotatoes:2 cups cooked sweet potatoes, smashed1 Tbs chopped canned green chiles1/4 tsp ground cumin1/4 tsp gluten-free curry or chili powdersea salt and black pepper, to tasteTo Assemble::8 corn tortillas (*tip:: wrap in paper towel and reheat briefly inmicrowave before stuffing, to soften)1 cup vegan "chicken broth"1 Tbs white rice flour or arrowroot starch1 cup salsa verde (green salsa) or chopped canned green chiliescumin or chili powder, to taste............................................Preheat your oven to a moderate 350 degrees F. Lightly

spray anon-stick spray into a rectangular baking dish that would hold 8enchiladas.In a mixing bowl combine the drained black beans with minced garlicand lime juice. Toss to coat the beans and set aside.In a separate bowl combine the smashed sweet potatoes with atablespoon of chopped green chiles; add the spices. Season with seasalt and pepper.To make a vegan sauce: combine the vegan broth with a tablespoon ofrice flour or arrowroot; heat in the microwave till thickened. Whiskin the salsa verde. Add cumin.Pour 1/4 cup of the sauce into the bottom of the prepared baking dish.Begin stuffing the warm (*see above) tortillas by laying the firsttortilla in the sauced baking dish; wet it with the sauce to soften.Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 ofthe black beans. Wrap and roll the tortilla to the end of the bakingdish. Repeat for the remaining tortillas. Top with the rest

of thesauce. If you like, top with a sprinkle of GF vegan cheese.Bake for 20 to 25 minutes, until the enchiladas are hot and bubbling.Serve with a crisp green salad spiked with Mandarin oranges or halvedgrapes.Servings: 4 Recipe©2005 by Karina Allrich; all rights reserved. Jonnie

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[Guest guest]

Jonnie Hellens wrote:

 

> I took this vegan cooking class this weekend and it was very

> interesting. We made chimichuri, eaten with potatoes cooked in olive

> oil and that was really, really yummy, so we made it for dinner last

> night for my daughter and I. Then we made this very unusual stew.

> It had tomatoes, garlic, etc for the base and then it also had russet

> potatoes, sweet potatoes, pears and peaches cut up in it. It smelled

> wonderfully spicey (not as in hot, but as in flavorful) while it was

> cooking. When it was newly made, you could taste the distinct taste

> of each item. It was too hot to eat at the end of class, so I only

> sampled some and then took the rest home. Then the flavor had

> blended more. It was very different, but I'm thinking it might have

> been better if made with tomatillos instead?

 

Recipes, please?

 

serene

[Guest guest]

You betcha. I'll post them when I get home.serene <serene wrote:

Jonnie Hellens wrote:> I took this vegan cooking class this weekend and it was very> interesting. We made chimichuri, eaten with potatoes cooked in olive> oil and that was really, really yummy, so we made it for dinner last> night for my daughter and I. Then we made this very unusual stew.> It had tomatoes, garlic, etc for the base and then it also had russet> potatoes, sweet potatoes, pears and peaches cut up in it. It smelled> wonderfully spicey (not as in hot, but as in flavorful) while it was> cooking. When it was newly made, you could taste the distinct taste> of each item. It was too hot to eat at the end of class, so I only> sampled some and then took the rest home. Then the flavor had> blended more. It was very different, but

I'm thinking it might have> been better if made with tomatillos instead?Recipes, please?sereneJonnie

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