Sweet Potato Black Bean Enchiladas

I love something sweet with every meal so when I find recipes with sweet potatoes, I will usually make them. Plus, my husband purchased about 4 dozen packages of corn tortillas on his last trip to Mexico. I thought that this would be a perfect way to use them. The recipe include directions for a green chili sauce, but I just purchased my favorite store brand. The recipe posted here is the original as I read it on one of my favorite blogs. Check out her blog if you are in the mood for healthy and interesting food combinations.

Source:http://karinaskitchen.blogspot.com

Serves 4
WW points per enchilada = 4

Green Chili Sauce:
1 c light vegetable broth
1 tbsp arrowroot starch dissolved in a little cold water
1 c chopped roasted green chilies
2-3 garlic cloves, minced
1 tsp cumin or chili powder
( I used 1 - 12 oz jar of Herdez Salsa Verde instead of making my own.)

For the filling:
1 15 oz can black beans rinsed and drained
3-4 cloves garlic, minced
Fresh lime juice from 1 lime
2 heaping cups cooked sweet potatoes, smashed a bit, but still chunky
1/2 c chopped roasted green chilies
1/2 tsp ground cumin
1/2 tsp chili powder
salt and pepper to taste
2 tbsp chopped fresh cilantro

8 corn tortillas
Shredded cheese

To assemble:

Make the sauce by combining broth, dissolved arrowroot, green chilies, garlic and spices in a sauce pan and heating over medium-high heat until thickened. Taste test. Set aside.

Using a mixing bowl, combine the black beans, minced garlic and lime juice. Toss to coat and set aside.

In a separate bowl, lightly smash the sweet potatoes with the green chilies and spices.

Pour about 1/4 c of the green sauce onto the bottom of a 9x13" baking dish.

Place 8 corn tortillas in a kitchen towel and microwave about 1 minute until they are soft.
Fill each tortilla with sweet potato mixture and black bean mixture, roll and set seam side down in baking pan. Cover the assembled tortillas with the remaining sauce and shredded cheese. Bake for 20-25 minutes, until the enchiladas are piping hot and the sauce is bubbly around the edges.