Sweet Potato Black Bean Enchiladas

6-8 corn torillas
Filling
4 small-med sweet potatoes
1/2 c black beans
1/2 red onion, diced
2 cloves garlic, minced
1/2 bell pepper, diced
1/3 zucchini, diced
1/2 c broccoli florets
drizzle maple syrup
chipotle powder to taste


Enchilada Sauce
1T GF flour
1T oil
1/2 T cumin
1/4 onion diced
2 cloves garlic minced
1/2 T chili powder, or to taste
1.5-2 c water or broth
3 T Tomato Paste

Coat the tortillas lightly in oil, place in the oven at 350 for 6-8 minutes, remove, cover with a towel and set aside.

Bake the sweet potatoes, with holes poked in them, until soft. Scoop the flesh, mix in the black beans, maple syrup, chipotle powder and set aside.

In a small pan, heat 1 t oil and add the onion, bell pepper & zucchini. Cook for a few minutes, then add the broccoli, garlic and cook for an additional 2 minutes. Add this to the sweet potatoes and beans.

For the sauce, in a small pot heat up the oil, and add the flour, cumin, onion, garlic and chili powder. Stir continouisly for 2 minutes then slowly whisk in the liquid and tomato paste, adding a little liquid at a time to thicken the sauce.

Fill the corn tortillas with the sweet potato filling, top with sauce and enjoy.