This one's for sweet potato enchiladas-- SO SO yummy. Gary is quite the meat-lover, but doesn't really miss the meat with these. Especially when he piles on the sour cream. I originally got it from the Whole Foods website but I've kinda adapted it to my taste/preferences and it's one awesome recipe now!
Sweet Potato Enchiladas
Green sauce:
1 C veggie broth
1 T arrowroot starch dissolved in a little cold water
1 C (a very generous cup) of chopped roasted green chiles, hot or mild
2 to 3 cloves garlic, minced
1 tsp cumin or chili powder, to taste (or you can add both)
1 T arrowroot starch dissolved in a little cold water
1 C (a very generous cup) of chopped roasted green chiles, hot or mild
2 to 3 cloves garlic, minced
1 tsp cumin or chili powder, to taste (or you can add both)
Note: If you don't want to make the sauce, just use 1 large can of the green enchilada sauce-- I like the brand in the yellow can from Whole Foods. This works just as well as making your own!
Enchiladas:
1 (15 oz) can black beans (rinsed, drained)
4 cloves garlic, minced
Fresh lime juice from 1 big lime
2 heaping cups cooked diced sweet potatoes (I cook about 3 medium sweet potatoes and this is sufficient)
1/2 cup chopped roasted mild green chiles (optional)
1 tsp ground cumin
1 tsp chili powder
Sea salt and black pepper to taste
2 T chopped fresh cilantro
4 cloves garlic, minced
Fresh lime juice from 1 big lime
2 heaping cups cooked diced sweet potatoes (I cook about 3 medium sweet potatoes and this is sufficient)
1/2 cup chopped roasted mild green chiles (optional)
1 tsp ground cumin
1 tsp chili powder
Sea salt and black pepper to taste
2 T chopped fresh cilantro
Cheese (I usually use monterey jack or cheddar but any kind will do)
Corn tortillas
avocado (optional garnish)
Preheat oven to 350. I "cheat" and take the easy way out by not making "real" enchiladas. I just layer everything in a casserole dish.... SUPER easy and just as good!
Mix all the ingredients for the filling in a bowl (sweet potatoes, beans, seasonings, chiles, lime juice, cilantro) Pour a couple tablespoons of the green sauce on the bottom of your casserole dish (I use a 2 qt. glass dish).
Layer corn tortillas on the bottom. Spread the filling out evenly over the tortillas. Sprinkle a little cheese over the filling. Layer another row of tortillas on top. Pour the rest of the green sauce over everything. Top with cheese.
Bake (covered with foil) for 25 min. Remove the foil and bake another 15-25 minutes to lightly brown the cheese. Serve with sour cream and avocado!
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