Sweet Potato & Black Bean Enchiladas

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Sweet Potato & Black Bean Enchiladas

Recipe by Karina Allrich

These 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 lime

Potatoes: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 taste

To Assemble::

8 corn tortillas (*tip:: wrap in paper towel and reheat briefly in microwave 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 chilies cumin or chili powder, to taste

Preheat your oven to a moderate 350 degrees F. Lightly spray a non-stick spray into a rectangular baking dish that would hold 8 enchiladas.

In 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 smashed sweet potatoes with a tablespoon of chopped green chiles; add the spices. Season with sea salt and pepper.

To make a vegan sauce: combine the vegan broth with a tablespoon of rice flour or arrowroot; heat in the microwave till thickened. Whisk in 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 first tortilla 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 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 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 halved grapes.

Servings: 4

Recipe©2005 by Karina Allrich; all rights reserved.

 

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