I subscribe to WebMD online and it sends me a daily email containing a healthy recipe.  This vegetarian meal caught my eye and it turned out to be delicious.  I will definitely make it again and would also serve it at a dinner party.  I paired it with a salad made with romaine, vidalia onion, tomatoes, feta, diced avocado, pumpkin seeds and a balsamic vinegarette dressing.

Sweet Potato Enchiladas
By The Gluten Free Goddess
WebMD Recipe from Foodily.com

Ingredients
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 chilies 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
1/2 cup chopped roasted green chilies
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
Shredded Monterey Jack cheese, or vegan cheese, if desired

Instructions
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 chilies, 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 chilies; 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. 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 of a tortilla. 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.

Top, if desired, with low fat sour cream.  I need to work on my food presentation skills – the below picture does not do justice to the meal.

Total Servings: 8