Sweet Potato and Black Bean Enchiladas

Easy and Yummy!

Serves 4

Ingredients

Quickie Green Chile Sauce
1 cup light gluten-free vegetable broth
1 tablespoon arrowroot starch dissolved in a little cold water (corn starch)
1 generous cup chopped roasted green chiles, hot or mild
2 to 3 cloves garlic, minced
1 teaspoon cumin or chili powder, hot or mild, to taste

Enchilada Filling
1 (15-ounce) can organic black beans, rinsed, drained
4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 heaping cups cooked diced sweet potatoes
1/2 cup chopped roasted mild green chiles (roast under the broiler)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder mild or spicy
Sea salt and black pepper to taste
2 tablespoons chopped fresh cilantro

Assembly
2 to 4 tablespoons vegetable oil, as needed
8 white or yellow corn tortillas
4 ounces shredded Monterey Jack cheese

Method

Preheat your oven to 350°F. Choose a baking dish that would hold 8 rolled 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 and adjust seasonings. Set aside.

In the meantime, for the Enchilada Filling, 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 cooked sweet potatoes (I prick the potatoes with a fork, cover them with saran wrap and microwave them for 8-10 min) 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.

To assemble the enchiladas, 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. 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. 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.

Sweet Potatoes with Sugared Pecans

* Potatoes Ingredients:
* 4 medium orange sweet potatoes or yams, cut into 2-inch chunks
* 2 tablespoons Butter
* 1 tablespoon firmly packed brown sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* Pecans Ingredients:
* 1 tablespoon Butter
* 1/4 cup chopped pecans
* 2 teaspoons sugar
* 1/4 cup sliced green onions


Directions

1. Combine sweet potatoes and enough water to cover in 4-quart saucepan. Cook over high heat until water comes to a boil (5 to 6 minutes). Reduce heat to medium-high. Cook until potatoes are tender (30 to 35 minutes). Drain. Cool slightly. Peel potatoes.
2. Heat oven to 375°F. Place sweet potatoes and all remaining potato ingredients in large bowl. Beat at medium speed, scraping bowl often, until smooth.
3. Spoon potato mixture into lightly greased 2-quart casserole. Cover; bake for 20 to 25 minutes or until heated through.
4. Meanwhile, melt 1 tablespoon butter in small nonstick skillet until sizzling; add pecans and sugar. Cook over medium-low heat, stirring constantly, until pecans are golden (2 to 3 minutes). Remove from heat.
5. Just before serving, sprinkle potatoes with pecans and green onions.
6. To Make-Ahead:
7. Prepare sweet potato mixture and pecans as directed. Do not bake the sweet potato mixture; cover and refrigerate. Before meal time, heat oven to 375°F.; bake as directed. Just before serving, sprinkle with pecans and onions.

Potatoes with Apples and Walnuts

4 large sweet potatoes, peeled and diced
2 Granny Smith apples, peeled cored and diced
1/2 cup brown rice syrup (probably found in health food store or dept. of a grocery store)
1/2 cup maple syrup (always the real thing)
1/2 c butter
1 t cinnamon
1/2 t salt
1/4 t ginger
1/4 t cloves
1/4 t nutmeg
1 cup chopped toasted walnuts

Bland the sweet potates in boiling water for 5 min. or until slightly tender but not cooked through.
Rinse with cold water and drain thoroughly.
Place the sweet potatoes in a large mixing bowl with the apples.
In a frying pan, combine remaining ingredients except walnuts. Boil for at least on minute, then add walnuts. Boil for at least another minute.
Pour mixture over potatoes and apples and mix well.
Bake at 350 degrees for 30 minutes covered and 15 minutes uncovered.
Makes 8 servings.

Sweet Potatoes with Maple-Cider Glaze

3 # Sweet potatoes, peeled and sliced lengthwise.
4 T butter
6 T maple syrup (spring for the real thing)
1 C apple cider (again, the real thing)
pepper

heat over to 350. Butter 9x13
Arrange potatoes in the pan, drizzle with with syrup and cider. Bake, basting about 3 times in 50 minutes. Sprinkle with pepper.