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Quickie Green Chile Sauce:

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

For the filling:

1 15-oz can organic black beans, rinsed, drained
3-4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 heaping cups cooked sweet potatoes, smashed a bit, but still chunky [I cube mine, then soften just a little]
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

To Assemble:

2-4 tablespoons light olive oil or vegetable oil, as needed
8 white corn tortillas (I used Mission gluten-free tortillas)
Shredded Monterey Jack cheese, or vegan cheese, if desired

Preheat your oven to 350 degrees F. Choose a baking dish that would hold 8 enchiladas.

Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer 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 lightly smashed sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.

Pour about 1/4 cup of the Quickie 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.

How do I stuff thee?

Lay the first hot tortilla in the sauced baking dish; wet it with the sauce.

Spoon 1/8 of the sweet potato mixture down the center.

Top with 1/8 of the black 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 shredded Monterey Jack cheese.

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

Serve with a crisp salad of baby greens and herbs spiked with oranges, strawberries, watermelon or halved grapes. For quick and easy salad dressing recipes see Three Ways to Dress a Naked Salad.

Serves 4.

Source:
Read more: http://glutenfreegoddess.blogspot.com

2 cups fresh cranberry beans, or 1 cup dried cranberry or Navy beans….

1 large onion, finely chopped….

salt, freshly ground pepper….

3 tablespoons olive oil….

4 medium tomatoes, peeled and chopped….

1 pound (about 2 cups) winter squash, peeled and cut into 1-inch cubes….

2 tablespoons sweet paprika….

1/2 teaspoon oregano….

1/2 cup corn kernels….

Wash the fresh beans and put them into a saucepan with cold water to cover, bring to a boil, lower the heat, and simmer, covered, until the beans are tender, about 45 minutes. If using dried beans, rinse them and put them to soak in cold water for 3 or 4 hours. Simmer the beans in unsalted water to cover until they are barely tender, 1-1/2 to 2 hours. Drain the fresh or dried beans and set aside. Reserve the cooking liquid…..

.. ..

Meanwhile heat the oil in a skillet and stir in the paprika over moderate heat with a wooden spoon, taking care not to let burn. As soon as the paprika and oil are thoroughly mixed, stir in the onion and saute until the onion is tender. Add the tomatoes, oregano, salt, and freshly ground pepper, and simmer the mixture, stirring from time to time, until it is thick and well blended. Add this mixture and the squash to the saucepan with the beans, stir to mix, and add enough of the reserved cooking liquid barely to cover. Cover and simmer gently for 15 minutes. The squash will disintegrate and thicken the sauce. Stir in the corn and simmer for 5 minutes longer. Serve in soup plates with a little Pebre (Chilean Hot Pepper Sauce), if liked

3 tablespoons vegetable oil

1 cup coarsely chopped onion….

2 tablespoons all-purpose flour….

1 cup packed finely minced cilantro leaves….

1 (3 to 4-lb) chicken, rinsed, patted dry, and cut into 8 serving pieces with all visible fat removed….

1 cup chicken broth….

1/2 tablespoon serrano or jalapeno chile, seeded and minced (optional)….

salt and freshly ground black pepper, to taste….

3/4 teaspoon dried oregano….

1/2 cup dry white wine….

.. ..

Heat the oil in a large casserole or Dutch oven over medium heat. dd the chicken and cook until browned all over, about 3 minutes a side. Season with salt and black pepper. Transfer the chicken to a platter…..
.. ..

Add the onion and garlic to the drippings and saute over medium heat for 2 minutes. Return the chicken to the pan, along with the oregano and flour; stir to mix. Pour the broth and wine into the Dutch oven, cover, and simmer over low heat until the chicken is just done (and still juicy inside), 20 to 30 minutes. Just before serving, stir the cilantro and chile into the sauce

2 large untreated thick-skinned oranges….

3-1/4 cups water….

1/4 cup sugar….

With a vegetable peeler or a zester, cut strips of zest from the orange rind, leaving the bitter white pith behind. Slice the zest into thin julienne…..

In a small saucepan, bring 1 cup of the water to a boil. Add the orange zest, and boil about 3 minutes. Drain and repeat the boiling for a total of three times, changing the water each time. Drain…..

In the same saucepan, dissolve the sugar in the remaining 1/4 cup water. Bring the sugar mixture to a boil, and add the orange zest. Simmer over low heat until all the liquid has evaporated, and the zest is covered with the thick syrup, 8 to 10 minutes. Be careful not to caramelize sugar. Transfer the zest to a rack or a lightly oiled baking sheet. Let cool, and store in an airtight container until ready to use.

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