A new recipe!

I will be straight-up with you today…I’m stealing this recipe. I found last night’s dinner recipe on one of my favorite GF blog sites… Karina’s Kitchen.  It took a little big longer than most dinners I cook  (I’m a dinner in 20 minutes kind of girl), but it sure was yummy! I have been trying to get creative with our dinners, and get away from the white starchy stuff (rice, noodles, etc). 2 nights ago I went zero-carb, which was a good change but sometimes I feel overloaded on meat/fat when I do that. So, last night I pulled out this recipe for “Karina’s Sweet Potato & Black Bean Enchiladas”. I love that it’s vegetarian, but is still SUPER-FILLING! I usually end up eating Mexican food several times a week and this was a great flavor change and a new way to use one of my favorite foods…sweet potatoes!

Here’s her recipe and feel free to check out her site for more great things to try!


                                   Sweet Potato Black Bean Enchiladas Recipe

Karina’s Sweet Potato & Black Bean Enchiladas Recipe

Shown is family style, rolled into a baking dish. For company I prefer to nestle these babies into individual gratin dishes. It makes for a prettier presentation. I vary the recipe sometimes [shocking, I know!] by adding a schmear of cream cheese down the middle of the corn tortilla before spooning in the sweet potato filling. And the chile sauce can be mild or hot. However you like it. Both are tasty.

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

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 [I cube mine, then soften just a little]
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 (I used 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.

Thanks Karina!!!
Read more: http://glutenfreegoddess.blogspot.com/2006/10/sweet-potato-black-bean-enchiladas.html#ixzz0LzcbW7Ib



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