Sweet Potato Black Bean Enchiladas

INGREDIENTS

1 cup

Vegetable Broth

1 tbsp

Arrowroot starch dissolved in a little cold water

x Roasted Green Chile, hot or mild

x Garlic Cloves- Minced

1 tsp

Cumin or chili powder

15 oz

Black Beans, drained and rinsed

x Garlic Cloves- Minced

x Lime juice

2 oz

Cooked Sweet Potatoes, smashed a bit

1/2 cup

Green chilies, chopped and roasted

1/2 tsp

Ground Cumin

1/2 tsp

Chili Powder or curry powder mild or spicy

1 pinch

Sea salt and black pepper to taste

2 tbsp

Cilantro fresh chopped

3 tbsp

Light Olive Oil

x White Corn Tortillas, I use Mission Gluten free

1/2 cup

Shredded Monterey Jack Cheese or Vegan if desired