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Karina's Sweet Potato Black Bean Enchiladas

Karina's Sweet Potato Black Bean Enchiladas


  • 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
  • 2-3 cloves garlic, minced
  • 1 teaspoon cumin or chili powder, hot or mild, to taste
  • 1 15-oz can organic black beans, rinsed, drained
  • 3-4 cloves garlic, minced
  • fresh lime juice from 1 big juicy lime
  • 1/2 cup chopped roasted green chiles
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder, or curry, mild or spicy, as you prefer
  • sea salt and black pepper, to taste
  • 2 tablespoons chopped fresh cilantro
  • 2-4 tablespoons light olive oil or vegetable oil, as needed
  • 8 white corn tortillas
  • shredded monterey jack cheese, or vegan cheese, if desired

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