Sweet Potato and Black Bean Enchiladas

Beans:
1 14 oz can blk beans, rinsed, and drained
2 cloves of garlic, minced
fresh lime juice, from 1 lime

Potatoes:
2 c cooked sweet potatoes, smashed
1 Tb chopped canned grn chilies
1/4 t ground cumin
1/4 t chili powder
sea salt and blk pepper to taste

To assemble:

8 corn torillas (I used Ezekiel, wrap in paper towel and reheat briefly in microwave to soften)

1 c vegan chkn both
1 Tb white rice flour or arrowroot starch
1 c salsa verde or chopped grn chiles
chili powder to taste

Preheat oven to 350. Lightly spray a rectangular baking dish that will hold 8 enchiladas.
In mixing bowl combine the blk beans w/ minced garlic and lime juice. toss to coat and set aside.

In seperate bowl combine the smashed sweet potatoes w/ a Tb of chopped grn chiles; add the spices. Season w/ salt and pepper.In seperate bowl combine the smashed sweet potatoes w/ a Tb of chopped grn chiles; add the spices. Season w/ salt and pepper.

To make a vegan sauce: combine the vegan brothw/ a Tb of the rice flour of arrowroot starch, heat until thickened. Whisk in the salsa verde. Add the cumin.

Dip each tortilla into the sauce then add 1/8 of the potatoe mixture, then 1/8 of the 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. If you like, top with a sprinkle of vegan cheese. (I left out the cheese)

Bake for 20 to 25 mins. Serves 4.