Sweet Potato Black Bean Enchiladas - Gluten-Free Fabuloso

Award winning enchiladas- my sweet potato and black bean combo.

Karina's Sweet Potato Black Bean Enchiladas

This budget-friendly vegetarian enchilada recipe is one of those happy accidents that spring from a burst of creative inspiration. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans).

But I had one lovely mother of a sweet potato.

I had a can of organic black beans in the pantry.

Some roasted green chiles.

One lonely lime.

And your intrepid Mamacita at large thought, Hmmm. Why not?

Deliciousness ensued.

These wrapped little gems are soft and creamy and a little bit spicy- just like a certain cook, my point-scoring husband wisecracks. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. In the end, it doesn't matter.

What matters is how it tastes.

And Babycakes, these are so very mucho scrumptious. Seriously. I kid you not. Make a batch for a girls' night in, or a laid back Sunday brunch.

Or dazzle a vegetarian on Meatless Monday.

Sweet potato black bean enchiladas with salsa verde are vegetarian and gluten free
Vegetarian comfort food.

Karina's Sweet Potato Black Bean Enchiladas Recipe

Recipe originally published October 2006 by Karina Allrich.

Shown is family style, rolled into a baking dish. For company I prefer to nestle these babies into individual gratin dishes. It makes for a prettier presentation. I often vary the recipe (shocking, I know!) by adding a schmear of cream cheese down the middle of the corn tortilla. The chile sauce can be mild or hot. However you like it, Darling. Both ways are tasty.


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 or yellow corn tortillas
Shredded Jalapeño Jack cheese, mild cheddar, or GF vegan cheese, if desired


Preheat your oven to 350ºF. 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 or vegan 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.

Cook time: 25 min

Yield: 4 servings

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

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Karina's Notes:

To keep it strictly vegan and dairy-free, Dear Reader, use vegan broth and non-dairy gluten-free vegan cheese in this recipe.

Choose fat, bulky sweet potatoes- the long, skinny tubers are stringier.

Use fresh tortillas that are flexible. Stale tortillas crack. Heating the tortillas briefly in hot oil helps soften them.

To make a sour cream green chile sauce, whisk in two or three spoons of sour cream [or non-dairy sour cream] after it has thickened.

Looking for a tasty vegetarian green chile recipe? Try my New Mexican green chile.

xox Karina


Hippy Nursey said...

These look so good, Karina! It's really amusing though because last night I made sweet potato and black bean "quesadillas" (but no cheese) which I'm going to post about soon on my site! Great minds think alike. :)

SusanV said...

And here's another coincidence--I made the roasted salsa verde to use in a recipe similar to yours (Black Bean and Pumpkin Enchiladas, but don't tell anyone)!

Thanks so much for the links. Your enchiladas remain one of the very best recipes submitted to my site.

Anonymous said...

2 questions from a new cook, who thinks your recipes *rock*:
-For the sauce, are the chopped green chiles fresh chiles or canned? I've seen the canned variety, which you also mention in the filling. If they are fresh, are they called "green chiles" at the market?
-Would it be better to roast the entire sweet potato with skin in the oven, then peel off the skin, cube, and chunk it or rather to peel it, cube it, and then roast or boil the chunks and slightly mash it?

I like Susan's idea to try this with other squashes too - I have an acorn squash now, and pumpkin sounds delicious too.

Thanks, friendly cook-maven bloggers!

jennifer said...

Wow, we ARE on the same wavelength. As I was making my enchiladas with black beans, I thought, "I wish I had a sweet potato." Weird :)

I love the green sauce too; I bet it plays nicely against the sweet potatoes and beans.

Magda said...

Hi Karina,

Thank you for your inspiring writing and beautiful pics.

I went gluten free 2.5 weeks ago, as an experimental way of dealing with depression and anxiety. It hasn't exactly worked that way and I have to rely on other remedies, but I do feel more energetic. I think - despite being a huge fan of fresh bread, which is excellent in Poland, where I live - that maybe gluten is not so good even for those of us who are not intolerant to it. The interesting thing is that now I can't resort to sandwiches any more, I'm "forced" to eat better and cook more. Also, I feel less hungry in general, and never feel those pangs of unmanageable hunger which needed to be instantly satisfied. And I already lost 3 of the 10 pounds I wanted to lose for the past two years. So even if I'm not gluten intolerant, I'm sticking to the diet.

Kathy said...

Hi Karina,

This morning I popped on your blog for a few minutes looking for a recipe to prepare for the holiday gathering of my all-women book club every December. I usually keep it simple, i.e., soup, salad and dessert. What I really like to do is have everything completely prepared ahead of time, so I can enjoy my time with the ladies.

Today I started wondering if maybe a large casserole dish of enchiladas might be a nice change, but you have a few different recipes that all look quite delicious.

If you were serving up one of your enchilada dishes to a group of women during the holidays, which one would you choose?

I still have to go through your soup recipes as well!

Take care!


karina said...

Hi Kathy!

Hands down, the Sweet Potato & Black Bean Enchiladas. The gals love 'em. To add a little richness, I'd add a spoon of goat cheese [or cream cheese] to each tortilla before rolling it.

And I'd garnish the casserole with lots of chopped cilantro [or parsley or basil] and some finely diced red pepper, for color. It'll look beautiful for the holidays.

Take care!

Sadie said...

I tried this recipe last night- to rave reviews! Thanks! you've inspired me to make enchiladas a lot lately which are going over quite well. I went gluten free in Feb and have experienced such a change in my life due to the diet. Thanks for all the inspiration.

karina said...

Hi Sadie! Excellent. Thank you for telling me - I so appreciate hearing about rave reviews!

Garrett said...

ENCHILADAS! It looks so yummy!

sher said...

Ahh, I can taste that in my mind--all the contrasting flavors would be fabulous! I love enchiladas--there are so many fillings yet to be discovered! :)

rowena said...

Perfect indeed! I've been hoping to see some sweet potato at the market here but without any luck. I think I might just need to have someone mail me the canned stuff :-P from the islands.

cookiecrumb said...

Once again, I ask: Why are we not ALL gluten-free? Your recipes are so compelling -- and so are your photos.
My tummy is growling for these enchiladas.

Ronster said...

I made these tonight. Outstanding! I spiked them with hot green Bueno chile (I bring tons of frozen Bueno back to San Francisco every time I visit Taos) and used chevre for the schmeer. Slightly sweet, with plenty of heat.

Thank you so much!

Kathy said...

Okay, Karina, I just made these and wrote about it on my blog. They were easier to make than I had expected, and I was happily suprised how much I liked the sweet potato/black bean combo. Quite filling as well!

Thanks so much!


Jaclyn Kaye said...

Hey Karina,

I've made a number of your recipes since going gluten-free in January (wow, coming up on one year!), but I have to say that this has been my *favourite* by far. Living in Toronto (as a Los Angeles native), it wonderfully combined the local autumn produce (which doesn't exist in the season-less LA) and the taste of home. Mmm.

I had a few variations with mine, to fit my diet/shopping circumstances, all of which I'd highly recommend:

(1) Buffalo mozzarella (chopped up) instead of Monterey Jack--especially on reheating, the cheese got wonderfully toasty and delicious.
(2) Homemade tortillas--denser and fresher-tasting than store-bought.
(3) Roasting the chiles myself--I opted for colourful ones (instead of green), which were very pretty and delicious.

Thanks again!

Anonymous said...

I can't find arrowroot starch - with what can I substitute it? Muchas gracias!

karina said...

Hi Jaclyn! Wow - homemade tortillas! Impressive. And I love the Buffalo mozzarella tweak. Yum. Thanks for sharing your changes with readers.


Hi Anon! Did you look in the baking section, near baking powder, baking soda, etc.? You can also use: cornstarch, sweet rice flour, rice flour and tapioca starch, as they all thicken [some folks use potato starch, but I never have, so don't know how it would work].


Anonymous said...

I did look by the baking stuff by WF but they only had corn starch so I bought that. Is it a 1:1 replacement?

karina said...

Hi Anon! Yes, cornstarch will work. [I'm surprised WF did not carry arrowroot. What's up with that?]

Traditional recipes for New Mexican green chile sauce use cornstarch, anyway; so you're all set!


Vanessa (of vanesscipes) said...

Hey Karina - I don't know what it is, but there is really something teriffic about sweet potato and black beans... must be the dark, rich, antioxident thing...or, they're just a delicious pair! Here's my Southwest-via-NYC input, Chipotle Sweet Potato and Black Bean Casserole. Sort of like a tamale casserole.

Klay said...

Hi Karina,

I just wanted to tell you, again, how much my husband and I enjoy your recipes. They are always delicious and I never feel as though I am depriving my gluten eating husband when I cook your food.

Last night we had the sweet potato enchiladas and it they tasted great. What I really love the most and what makes me feel like I need to tell you how much I enjoy your recipes is that I feel like I can make them my own. Sort of like you are giving me the basics of some really great dishes and I allowing me to re-create them, use my imagination and they will still be wonderful. I like feeling creative in my life and I have always loved being creative in cooking but I never really had a good recipe mentor before. So thanks for allowing that kind of energy to flow through your recipes and for sharing your talent with world.

All good things,

mary frances said...

Hi Karina,
My husband gave me the "are you sure?" look when I told him that we were having sweet potato and black bean enchiladas. He's requested them at least four times since then and only three weeks have passed. We've had them as enchiladas, tacos, and nachos...and if there are any leftovers they usually disappear around his midnight snacktime! Thanks for yummy, healthy, GF recipe =)

Karina said...

Klay, Muchas gracias! I appreciate your insightful and kind words. How lovely.

Hi Mary Frances, LOL! I love it! Yay. Thanks for the story. It made my day.


beastmomma said...

I made these on New Year's Eve and they were a big hit. Plus, it helped me keep my resolution!

Anonymous said...

I found your site while looking for gluten/lactose free recipes for my daughter (18 mo)I was hoping someone that reads this will know of a good site for that. In the meantime the enchiladas look awsome! I think I will make them for myself.

MB said...

I feel a little like I am taunting you, because I know you can't eat a lot of these recipes any more, but I want to tell you how much we enjoyed these and thank you for the recipe. I have definitely not been in the mood for meat, and these were a great meal with a side salad of lettuce, tomatoes and avocado with vinaigrette. I am planning to make the pineapple salsa enchiladas next week. Thank you for the work you put into these recipes- they are great!

JLHesse said...

Karina - I love your blog and all the culinary inspiration. My husband and I live far away from both of our families, and he had to work today to boot. It just so happened that most of my good friends (the ones I'd feel comfortable enough to invite myself over for Thanksgiving) were going out of town to their parents' houses, so the kids and I were facing a lonely Thanksgiving -- just the three of us. One of my dear friends is a single mom, and she just happened to be free for Thanksgiving evening. I took your advice and tried these enchiladas for Thanksgiving dinner, and I'm so glad I did! They were so interesting -- spicy, sweet, soft, firm, cheesy, and delicious! Much more exciting than any old turkey. :-) One Thanksgiving the gluten-free goddess way, and I'm ready to give up Pilgrim fare forever! (P.S. I also tried your acorn squash recipe -- the beef & mushroom filling was super tasty!!)

Dani Spies said...

I have been "eying" this recipe for a while and finally had the chance to make it on past New Years. Yep...I served it on New Years Eve with some fresh guac and margaritas and OMG it was even better than I anticipated. Saying I loved it is an understatement...I LOVE, LOVE, LOVED it! I ate the leftovers for lunch today,,yum! I'm kind of bummed I didn't take a picture so I could post it, but like I said, I served them with margaritas so I wasn't really in my right mind;).
I plan to make them again very soon...Thanks and Happy New Year!

FoodAllergyMom said...

What brand of corn tortillas do you use? They look much more appetising than the ones I have, and not as crumbly. I'm so glad I stumbled accross your site, I can't wait to try some new recipes!

Karina said...

Welcome, FoodAllergyMom!

The tortillas in this photo are Mission brand white corn tortillas- from Texas. They say Gluten-Free right on the back.

Back east I had to buy them chilled- in the refrigerator section; but here in New Mexico we buy them off the shelf- and they are soft and pliable. I wonder if keeping them cold stiffens them?

Others I use are Trader Joe's, and Whole Foods, but they are yellow corn, and more coarse.

To soften a tortilla, lay it into a little warm sauce or salsa in a pan, then fill and roll.


scootermom said...


This looks great! Have you ever tried to freeze it? This looks like something that might freeze well, but I'm not sure. Thought it might be a good dish to take to a sick friend.

Karina said...

Hiya ScooterMom, I have not- frozen it that is. I imagine it would freeze well.

Make sure you:

1. Cool completely (if you bake it).

2. Wrap it tight in foil. Trick is to keep moisture/ice crystals out.

What a sweet friend you are! :)


moonwatcher said...

Hi Karina,

I found your blog through clicking on something over at FFVK, and just noodled around and happened these. Though am not a celiac, I made them low fat (I follow a low fat diet for the positive maintenance of my MS symptoms to good effect) and vegan, using some of Susan's vegan sour cream to add into the sauce, and they were fabulous! Thanks so much for your fun and beautiful blog entries and wonderful recipes. Happiness and good health to you!

Karina said...

Moonwatcher- I'm glad you stumbled upon us. And even happier that you tried one of my favorite recipes. I bet Susan's FatFree Vegan "sour cream" is delicious in these enchiladas.

Good health wishes right back atcha!


Rachel said...

Oh yummy! I love enchiladas!

Tiffany said...

I recieved the 'blogging with a purpose' award and have in turn awarded it to you! Yay! Check out my blog for more details and to copy your award! :)

Lynn Barry said...

These look fabuloso! HUGS

Sharon said...

Hi Karina, My husband and I decided to do a trial "vegetarian week" so I've been scouring for vegetarian recipes. This is going to be one of them! You've got a great site. :)

Karina said...

Hi Sharon! These are a great choice for a vegetarian meal. Light but very satisfying. Enjoy!


Sharon said...

Karina, I made this as our first vegetarian dish for the week and it was a HUGE hit. I have to admit, my husband was a little skeptical but they were delicious. I made one that didn't fit into the pan as a quesadilla and we almost liked this one even better. Thanks for the great recipe!

Hope said...

Hey Karina... I made these last weekend and oh my! they were yummulicious!!! I made it with Susan's salsa and after we'd finished them all, I regretted making just enough for 2 meals. I could eat these over and over again. I'm a vegetarian and all the recipes I've tried from your blog are absolutely delicious. Thanks!

Karina said...

Sharon- I bet this filling would be fabulous as a quesadilla!

Hope- Great- thank you! I was a vegetarian for years and years- so my true love is for vegan and vegetarian cooking. Thanks!



CDM said...

I made these and your dark chocolate brownies today. It was a wonderful day in our wheat free, vegetarian home! Your site is wonderful. Do you mind if I use your recipe on my site, if I credit you and post your link? I try to keep track of successful recipes for future references and for friends. Thanks!

Tracy said...

Hi Karina. Would you tell me how to make these mild? I bought green chiles for the recipe and loved the overall flavor. Even my kids loved this... except we can't take the heat. Is there a milder chile?

Thanks a wonderful blog!


Karina Allrich said...

CDM- Thanks for asking; check my FAQ page for specifics on that.

Tracy- There are definitely different levels of heat to chile. Look for mild green chiles by Old El Paso- they are not *too hot*.

You could always sub your favorite mild salsa for the chile sauce, too.

Newman's Own Pineapple Salsa would be delicious!


danakscully64 said...

Hi Karina. A friend online directed me to this recipe and I loved it! :) Thanks for sharing!

lindalee said...

This recipe sounda great, can't wait to try it!
Thanks so very much,

Paige said...

This recipes looks so yummy. We are thinking of making it this weekend. Congrats on the award!

We are new to gluten free and we love your site! Thanks! :-)

briita said...

your recipes are always beautiful and thoughtful...thankyou so much for your blog!!!

Amy said...

I made this on Sunday and the everyone enjoyed.

katrina said...

Oh my lord, that looks incredibly heavenly gooey delicious good!

I have GOT to make this....

yami said...

OH MAMA ! I think I just drooled all over my keyboard and I wish I had smell-a-computer! :o)
This sounds heavenly & looks OH SO YUMMMMYYY!
I definitely have to share this blog with my sister - she's newly diagnosed diabetic ( so am I ) and wants to go Gluten Free and find yummy recipes without sugar too ! I can't wait to share it with her - and try your recipes - cause your pumpkin pie recipe is being printed in a few and it will be made this weekend, and eaten with a gigantic smile! Thank you for being so fun too - I really enjoyed bumping into your blog and laughing while reading the way you post! Thanks again !

Mansi said...

Hi karina! I love enchiladas and this variation is just great! I was looking for a different kind of a recipe, and thanks for this post!

btw, I'm hosting a Vegetarian Thanksgiving recipe event on my blog, and it would be wonderful if you could participate with this or any other great recipe!:)

clare said...

this looks so amazing and I can't wait to try it, but my husband is not a fan of salsa verde.... any other suggestions? Can I use red enchilada sauce?

Anonymous said...

These were fantastic. I made them as a treat for my friend whose husband doesn't like sweet potatoes so she wouldn't make them for herself.

Kathy in MD

trishtator said...

We had these last night, and they were so delicious! The flavors were complex and wonderful! The funniest part - my boyfriend, the endless meat eater - said, "These are great, but they could use more chicken..." He had no idea they were vegetarian to start with! I'll be making these again, I do hesitate to add "more chicken."

parsnipsaplenty said...

These look fabulous! I love sweet potatoes in enchiladas and tacos and salsas and....

The difference between sweet potatoes and yams, FYI, is actually a big one. 50 years ago some greengrocers started calling sweet potatoes yams, but not everyone caught on - because yams are a totally different kind of plant, a large, starchy, log-looking tuber also called cassava. What's most often at the store next to the sweet potatoes, labeled yams, are really just more sweet potatoes.

Andye said...

Hi Karina!
We just had this for dinner and it was yummy! Do you have the calorie count for this meal? We will definitely be making this again!

Have a great evening!

Diqui said...

I was referred to this site by a friend. I'm not gluten-free, but the recipes here would make it a cinch for anyone who is. I had a pack of 12 tortillas, so I multiplied all by 1.5. Instead of extra green chilis, however, I used tomatillos. *Loved* the lime in the filling.

Stella said...

Finally got around to making these! Made one batch with said sauce and one with canned red ench sauce for the freezer. TOTALLY YUMMY!! Used Monty jack - lovely. DON'T skip the lime juice! I didn't have any in the house and it needed it. Threw everythng in the fridge and ran out for it since I was making a double batch and it was worth it!

bikurgurl said...

LOVE this recipe - although I have to admit, with two young boys, I shortcut with pre-made options for the green chili sauce and black bean mixture: I substitute Trader Joe's Verde Chili Sauce and Trader Joe Black Beans (slightly drained) for the black bean mix. We don't mix green chili into the stuffing and simply use baked, peeled sweet potato (mostly smashed and spread it with a spoonful of the TJ Black Bean mix, roll them up, and stick into baking dish with a little of the Verde sauce in the bottom, roll as many enchiladas as we have filling, and top with the remainder of Verde sauce and a sprinkling of shredded cheese - yum!

Can't wait to try it with other squashes - great idea! :) Thanks!

Piper said...

I made this last week and it was absolutely delish!

Sunny said...

Oh, I love your idea of using green chili salsa! You should try my recipe one day. It is very similar but I used regular tomato salsa. I'll definitely have to try yours!

kara said...

Holy cow. These are my new favorite. Your blog is such a wonderful resource for recipe ideas!
I especially appreciate that this one is VERY budget-friendly, as I am a lactose intolerant/gluten intolerant college student!


Michelle said...

I never would have come up with something like this. I can't wait to try it!

Anonymous said...

This is my family's favorite recipe! You are amazing and so are these enchiladas. We have these once a week. We're gluten free and vegan and my husband thinks these are better than the regular fare. Thanks!

freeeatsfood.com said...

I've loved these since your original post. The best part is my kids love them too. We have to make ours dairy-free and corn-free now with homemade brown rice flour tortillas.....unfortunately my son's allergies keep getting more complicated!

Anonymous said...

These look yummy!! Do you think it would work using brown rice tortillas for these? Staying away from corn.

Anonymous said...

Karina, you totally and completely ROCK!
Thank you SO MUCH for all these awesome recipes!
I love this one so much I had to stop anbd thank you!
You are appreciated!

Rock on, Goddess!

The InTolerant Chef said...

No wonder these are a favorite!

Anonymous said...

What about whole wheat tortillas? I have some already so I might make a few with these. Yum! I heart sweet potatoes and black beans.

Karina Allrich said...

Brown rice tortillas are rather chewy, but if you oil them, and don't over bake them, they might work. They are a bit large for enchiladas.

Whole wheat tortillas are not gluten-free (spelt wraps are also NOT gluten-free).


Anonymous said...

Wow, I'm glad I asked. Thanks! I think I will just go ahead with the white corn, freeze the whole wheat for later.

Gregoire said...

Excellent idea! Looks and sound delicious... definitely on my list of dish to try at home :)

Gluten Free Test Kitchen said...

This sounds oh so good. Sometimes I think my husband’s favorite vegetable is the humble sweet potato. Combining them with black beans and salsa verde was a brilliant counterpoint. I can’t wait to try them.

Your blog, recipes, and photos are so lovely and encouraging. Thank you and keep up the great work.

Gena said...

Oh, this is destined to be a favorite of mine. Great recipe!

Kendall Marie said...

this is my absolute favorite dinner! I make it at least once a week!

Catherine Just said...

This is one of my all time favorite dishes. I just finished making and eating it with my non vegan and gluten eating husband who also loved them. SO satisfying and flavor-PACKED! Thank you!!

Jon C said...

What size are the tortillas? Are they the smaller ones that come in a 30 pack or the larger ones? Thanks

Karina Allrich said...

Enchiladas are made with smaller corn tortillas. I used Mission white corn tortillas.

anonymous said...

EXCELLENT! I used "Smoked Paprika" in place of the 1/2 tsp chili powder. Put about a tblspn of goat cheese on the inside. Woweeewow! I also cheated and bought Trader Joe's Salsa Verde in place of the green chili sauce. Saved some time and it was so good. Thanks for this great recipe. I'm going to share it on my FB page!

judysquiltsandthings said...

Hubby couldn't see sweet potatoes and black beans together. However he did say he could eat it again so in my book I have a winner. I did add one chicken breast and I used some tomatillo sauce I had canned last year for the green sauce. Thanks!

Anonymous said...

Definitely going to try these ... gluten free is my life now, and I am on the lookout for tasty ideas.

Monica I. said...

Hi Karina. Thank you for this recipe. At 3am this morning it tasted *absolutely* fabulous. I did a little tweaking of my own… and linked back to your page on my blog http://tastyandfree.blogspot.com

Oh, and to add to the confusion the sweet potato's thin skin could be white, yellow, orange, red, or purple, while yams' skin comes only in white, pink, or a brownish-black. Even the grocery store gets them wrong! http://bit.ly/jfYcvk or http://en.wikipedia.org/wiki/Sweet_potato

Anonymous said...

A friend of mine was just diagnosed with having a gluten intolerance, and i spent the morning making a dozen of these for him and my other friends for our game night. They taste as good as they look/smell. I do hope my friends agree.

Thank you for this delicious recipe!

Nicole said...

Hi Karina,

Im about to give this recipe a shot and had a few questions. For the sauce, are the chopped green chiles fresh chiles or canned?
Also, would it be better to roast the entire sweet potato with skin in the oven, then peel off the skin, cube, and chunk it or rather to peel it, cube it, and then roast or boil the chunks and slightly mash it?

Blue Star Vermont said...

I am always looking to add something to my list of basic standby recipes( I am little tired of this list after so many years of cooking the same thing.)Thanks for adding something new to my gluten free list!

Lloralye said...

We just altered this recipe using a mixture of spaghetti squash, onions, green pepper, and a can of enchilada sauce for the filling. We also topped it with black olives and cilantro. Delicious!

Maggie said...

Hi Karina! I found this recipe through a friend and while I am not gluten free, this was amazing!! I made a batch for us to eat tonight and am bringing a batch to a friend that just had a baby. I am so happy to be bringing her such a tasty and healthy dinner, thanks to you. I will be passing this recipe along to all my foodie friends.

Amy@Sassy Scarlett said...

These were fabulous!!

Kathryn said...

Just made these and they are absolutely delicious! Its taking everything in me to not go back into the kitchen and eat two more!

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