Meat Free Monday: Karina's Sweet Potato & Black Bean Enchiladas

Since beginning this blog, we’ve had the wonderful support of our good friends.  They give us feedback, suggestions and encouragement.  This week’s meat free recipe comes from my dear friend, Carrie.  Our blog inspired her to start going meat free on Mondays which, whenever our blog inspires someone in any way, it’s the biggest compliment and keeps us doing what we’re doing!  Thanks Carrie!

Now I do have to admit, I haven’t tried this recipe yet.  Carrie said it is delicious, and I trust her opinion which is why I am posting it for you today.  Unfortunately my family has been hit with the stomach flu and strep this week, so we’ve been a little off in my household.  However, we are all on the mend (for now!) so I do plan to make this tonight for dinner and  will post my review tomorrow (by the way, hubby, if you are reading this…guess what we’re having for dinner?!).   Maybe some of you will make it with me tonight and will have some feedback as well!  The site where Carrie found this recipe looks like it may have some great recipes to try, so we may be referencing it again!  Stay tuned tomorrow for my family’s review of the recipe:

Karina’s Sweet Potato & Black Bean Enchiladas

Quickie Green Chile Sauce:

1 cup light vegetable broth

1 tablespoon arrowroot starch dissolved in a little cold water

1 generous cup chopped roasted green chiles- hot or mild

2-3 cloves garlic, minced

1 teaspoon cumin or chili powder, hot or mild, to taste

**Can use a pre-made green chile sauce to save on time, if desired.

For the filling:

1 15-oz can organic black beans, rinsed, drained

3-4 cloves garlic, minced

Fresh lime juice from 1 big juicy lime

2 heaping cups cooked sweet potatoes, smashed a bit, but still chunky

1/2 cup chopped roasted green chiles

1/2 teaspoon ground cumin

1/2 teaspoon chili powder, or curry, mild or spicy, as you prefer

Sea salt and black pepper, to taste

2 tablespoons chopped fresh cilantro

To Assemble:

2-4 tablespoons light olive oil or vegetable oil, as needed

8 white corn tortillas (the author uses Mission gluten-free tortillas)

Shredded Monterey Jack cheese, or vegan cheese, if desired

Preheat your oven to 350 degrees F.  Choose a baking dish that would hold 8 enchiladas.

Make your Quickie Green Chile 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 test.  Set aside.

In the meantime, using 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 lightly smashed sweet potatoes with the chopped green chiles; add the spices.  Season with sea salt and pepper.

Pour about 1/4 cup of the Quickie 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 stuff each one.

How do I stuff thee?

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.

If you like, 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.