Enchiladas

Thanks to Karina over at Gluten-Free Goddess for posting this magnificent recipe.

Green Chile Sauce
1 cup  vegetable broth
1 tablespoon starch (tapioca, arrowroot, potato) dissolved in a little cold water
1 generous cup diced roasted green chiles- hot or mild
2-3 cloves garlic, minced
1 teaspoon chili powder, hot or mild

Filling
1 15-oz can organic black beans, drained
3-4 cloves garlic, minced
1 lime, juiced
2 cups cooked sweet potatoes, cubed
1/2 cup diced roasted green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder, mild or spicy, as you prefer
dash of salt and pepper

You will also need:
2-4 tablespoons light olive oil

12 small corn tortillas
Shredded Mozzarella Sheese

6x9 baking dish

Preheat oven to 350.

Make your Green Chile Sauce by combining the broth, dissolved starch. green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Simmer until thickened. Set aside.

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 sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.

Pour about 1/4 cup of the Green Chile Sauce into the bottom of the baking dish.

Grab a skillet and heat a dash of oil. 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.

Spoonful of the sweet potato mixture down the center.

Top with a spoonful 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 Sheese.

Bake for 20 to 25 minutes, until the enchiladas are hot and the sauce is bubbling around the edges.