Sweet Potato and Black Bean Enchiladas

Serves 4
Time 45 min
Sweet Potato and Black Bean Enchiladas

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.

Special Diets:

Gluten FreeGluten Free
VegetarianVegetarian

Ingredients

    <b>Quickie Green Chile Sauce</b>
    1 cupgluten-free vegetable broth
    1 tablespoonarrowroot starch dissolved in a little cold water
    1generous cup chopped roasted green chiles, hot or mild
    2 clovesgarlic, minced
    1 teaspooncumin or chili powder, hot or mild, to taste
    <B>Enchilada Filling</b>
    1 can (15-ounce)black beans, rinsed, drained
    4 clovesgarlic, minced
    1lime, juice of
    2heaping cups cooked diced sweet potatoes
    1/2 cupchopped roasted mild green chiles
    1/2 teaspoonground cumin
    1/2 teaspoonchili powder, mild or spicy
    Sea salt and black pepper to taste
    2 tablespoonschopped fresh cilantro
    <b>Assembly</b>
    2 tablespoonscanola oil, as needed
    8white or yellow corn tortillas
    4 ouncesshredded Monterey Jack cheese

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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

Serving Size

Calories

500

Total Fat

21g

Saturated Fat

7g

Cholesterol

25mg

Sodium

980mg

Total Carbohydrate

64g

Dietary Fiber

11g

Total Sugars

11g

Protein

18g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.