I stumbled upon the Budget Recipe Challenge at The Whole Foods website, and decided to try one of the recipes tonight. My husband's response when I had him look at the recipe was, "Hmmmm...I'm not sure. But I do like sweet potatoes, so maybe?" It IS a really unique recipe.
The recipe is Vegetarian, to make vegan, simply omit the sprinkle of cheese, or substitute with a Soy Cheese. I am not making the Quick Green Chili sauce, simply because I have a fabulous vegetarian green chili sauce I bought at the Farmer's Market from a guy who knows his green chilis. I trust him. :)
I'm all for vegan recipes that remind me of comfort food. I'm hoping it's good. Pity the poor guy at the wine shop when I brought this recipe in and asked him to pair it with a wine for me under $15. :) He did decide on a Spanish red: Codice 2006, Vino De La Tierra De Castilla. I can't wait to try it out! It'd be nice to have a good red to know of for these vegetarian green chili recipes I plan onI'll let you know how it is!
Sweet Potato and Black Bean Enchiladas
This recipe was submitted by Karina Allrich of Karina's Kitchen: Recipes from a Gluten-free Goddess. Here's what Karina has to say about one of her most popular vegetarian, gluten-free recipes: "These wrapped little gems are soft and creamy and a little bit spicy. Serve with crisp greens. Photo shown is family style, rolled in a baking dish. For company, I prefer to nestle these babies into individual gratin dishes. It makes for a prettier presentation."
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 to 3 cloves garlic, minced
1 teaspoon cumin or chili powder, hot or mild, to taste
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
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
2 to 4 tablespoons vegetable oil, as needed
8 white or yellow corn tortillas
4 ounces shredded Monterey Jack cheese
Serves 4. $2.59 per serving*
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 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.
Per serving (about 14oz/405g-wt.): 500 calories (190 from fat), 21g total fat, 7g saturated fat, 25mg cholesterol, 980mg sodium, 64g total carbohydrate (11g dietary fiber, 11g sugar), 18g protein
* We make a good effort to estimate the cost of ingredients used in each recipe, but small regional and market variations may occur.