Ok, I have a couple of sweet potato/black bean enchilada recipes on this blog. All of them have different flavor profiles and when you're trying to cook vegan/vegetarian your options are limited. Well, this is my favorite enchilada recipe I have tried so far. I really loved it! Maybe it was because I was fasting all day, but I will definitely make it again soon!
For the Sauce
1 cup vegetable broth
1 tablespoon cornstarch
1 generous cup chopped fire roasted green chiles
2-3 cloves garlic, minced
1 teaspoon cumin or chili powder (I used chili powder)
*Bring to a boil and let thicken. Set aside
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
1 really big sweet potato, peeled and cubed into the size of dice
1/2 cup chopped roasted green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder, or curry (I used curry and LOVED it)
Sea salt and black pepper, to taste
*Preheat oven to 400. Toss cubed sweet potatoes with 1-2 tablespoons coconut, or olive oil and season with salt and pepper. Put on a cookie sheet and cook for 20-25 min. until potatoes are soft.
*When potatoes are down, turn oven to 350
Using a 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 sweet potatoes with the chopped green chiles; add the spices and mix well.
To Assemble
Spread some of your chili sauce into the bottom of a baking dish. Use 6-7 whole wheat tortillas. Spread a spoonful of sweet potato mixture down the center of tortilla. Spoon black bean mixture on top. You can then top it with some grated cheese, or leave plain to make it vegan. Roll up tortilla and place seam side down in your baking dish. Repeat process with remaining tortillas. Top with remaining chili sauce and more cheese if desired. Bake for 25 min.
