Gluten Free Dairy Free Black Bean Enchiladas GFCF
Ingredients
- 2 cups gluten free vegetable broth
- 2 tablespoons arrowroot or corn starch
- 2 cups chopped roasted green chilies hot or mild, fresh or canned. I use half sautéed green peppers and half mild for my family.
- 4 teaspoons minced garlic
- 2 teaspoons ground cumin
- 3 1/2 cups canned black beans rinsed and drained
- 2 tablespoons minced garlic
- 3 tablespoons lime juice
- 5 cup s cooked sweet potato. mashed but still chunky
- 1 cup chopped roasted green chilies hot or mild, fresh or canned
- salt to taste
- ground black pepper to taste
- 4 tablespoons chopped fresh cilantro
- 16 each 6" gluten free white corn tortillas
Instructions
- Preheat oven to 350ºF. Choose a baking dish that would hold 8 enchiladas.
- Make Quick Green Chile Sauce (this can be done the night before if desired): Combine broth, arrowroot (dissolve arrowroot in a bit of water first), first measure of green chiles, garlic and first measure of cumin in sauce pan. Heat over medium-high heat and bring to a high simmer. Simmer until thickened. Check seasonings, then set aside.
- While Green Chile Sauce is cooking, combine the drained black beans with minced garlic and lime juice in a bowl. Toss to coat the beans and set aside. In another bowl combine the lightly smashed sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.
- To assemble enchiladas: Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of each baking dish. Heat tortillas using your favorite method so they are softened one at a time - as you stuff each one. Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon sweet potato mixture down the center of the tortilla and top with black beans. Roll the tortilla to the end of the baking dish. Repeat with the remaining tortillas. Top with the rest of the sauce, dividing enchiladas and sauce between the indicated number of pans.
- To Freeze: Cover with foil and seal well. Label and freeze.
- To serve: Thaw. Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.