Recipe: <!-- -->Sweet Potato and Black Bean Enchiladas<!-- --> | Whole Foods Market

Ingredients

• 1 cup gluten-free vegetable broth
• 1 tablespoon arrowroot starch dissolved in a little cold water
• 1 generous cup chopped roasted green chiles, hot or mild
• 2 cloves garlic, minced
• 1 teaspoon cumin or chili powder, hot or mild, to taste
• 1 can (15-ounce) black beans, rinsed, drained
• 4 cloves garlic, minced
• 1 lime, juice of
• 2 heaping cups cooked diced sweet potatoes
• 1/2 cup chopped roasted mild green chiles
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder, mild or spicy
• Sea salt and black pepper to taste
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons canola oil, as needed
• 8 white or yellow corn tortillas
• 4 ounces shredded Monterey Jack cheese