---Quickie Green Chile Sauce:
1 cup gluten-free vegetable broth
1 tablespoon arrowroot starch dissolved in a little cold water
1 generous cup chopped roasted green chiles, hot or mild
2 cloves garlic, minced
1 teaspoon cumin or chili powder, hot or mild, to taste
1 (15-ounce) can organic black beans, rinsed, drained
1 (15-ounce) can of corn, 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 tablespoons vegetable oil, as needed
8 white or yellow corn tortillas
4 ounces shredded Monterey Jack cheese
1. 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. (Feel free to use a canned green enchilada sauce if you are not wanting to make your own)
2. For the Enchilada Filling, using a mixing bowl, combine the black beans and corn with minced garlic and lime juice. Toss to coat and set aside. In a separate bowl combine the cooked sweet potatoes with the chopped green chiles; add the spices and cilantro. Season with salt and pepper.
3. Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish.
4. 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.
5. 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.
6. Bake for 25 to 30 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.
7. Top with sour cream or salsa. ENJOY!