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, drained
2 cloves garlic, minced
fresh lime juice from 1 lime
Potatoes:
2 cups cooked sweet potatoes, smashed
1 Tbs chopped canned green chiles
1/4 tsp ground cumin
1/4 tsp gluten-free curry or chili powder
sea 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 starch
1 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(c)2005 by Karina Allrich; all rights reserved.
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