- 1 cup light vegetable broth
- 1 tablespoon corn 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
- 2 heaping cups cooked sweet potatoes, mashed
- 1 15-oz can organic black beans, rinsed, drained
- 1/2 cup of chopped onion
- 3-4 cloves garlic, minced
- Lime juice from 1 big lime
- 1 small jalapeno, seeded and finely chopped, more for spicier flavor
- 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
- 10-12 corn tortillas
- Shredded cheese
Directions:
- Preheat your oven to 350 degrees.
- Boil a pot of water. Boil your sweet potatoes until tender (about 4 small to medium potatoes).
- While the potatoes are boiling start the chile sauce. Combine the broth, dissolved corn starch, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until it starts to thicken. Taste test. Set aside.
- When potatoes are finished pull off the peels and mash the insides in a large bowl. Add black beans, onion, garlic, lime, jalapeno, spices, and cilantro. Mix well.
- Pour about 1/4 cup of the Green Chile Sauce into the bottom of the baking dish.
- In 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. Dip the corn tortillas in the chile sauce on each side, fill with about 1/4 of a cup of potato stuffing, roll and put in pan. Continue with the rest of the tortillas (10-12). Top with the rest of the sauce. Sprinkle with cheese, if using.
- Bake for 20 to 25 minutes, until the enchiladas are hot and the sauce is bubbling around the edges.
Bry
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