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:
Ingredients
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
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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