Sweet Potato Enchiladas

Makes 8 enchiladas

Sauce:
1 cup light vegetable broth
1 tablespoon corn starch
1 cup chopped roasted green chiles or fresh chopped chile peppers, like poblanos
2-3 cloves garlic, minced
1/2 teaspoon cumin or
1/2 teaspoon chili powder

Filling:
1 15-oz can organic black beans, rinsed, drained
3-4 cloves garlic, minced
Fresh lime juice from 1 lime
2 heaping cups cooked sweet potatoes, mashed (I baked them in the oven for an hour, then scopped them out and mashed them)
1/2 cup chopped roasted green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Sea salt and black pepper, to taste
2 tablespoons chopped fresh cilantro

To Assemble:
2-4 tablespoons olive oil
8 corn tortillas
Shredded Monterey Jack cheese (optional)

Preheat your oven to 350 degrees F.

Make your Green Chile Sauce by combining the broth, corn starch, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer for about 20 minutes 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 mashed sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.

Pour about 1/4 cup of the 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.

Spoon 1/8 of the sweet potato mixture down the center of the tortilla.
Top with 1/8 of the black beans. Roll it up and place in the baking dish.
Repeat for the remaining tortillas. Top with the rest of the sauce.
Top with shredded Monterey Jack cheese, optional.

Bake for 20 to 25 minutes, until the enchiladas are hot and the sauce is bubbling around the edges.

Top with sour cream and chopped avacado, optional.