recipe break

I made this for a solstice gathering and got a few requests for the recipe, which took me some time to attempt to write down. I haven't made it since writing it down, but I'm hopeful I transcribed my improvisation accurately:

Sweet Potato Black Bean Enchiladas

with a huge assist to Emily Sommer for the inspiration: http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysSweetPotatoBurritos.html

stuffing:

2 sweet potatoes or yams (the really deep purple ones are especially good)

1 can of black beans, drained and rinsed

½ cup mixed bell peppers (I use a frozen blend of green, yellow and red peppers)

½ cup chopped onions

2 tsp red chile powder

1 tsp ground cumin

1 tsp chipotle powder

1 Tbs olive oil

salt

sauce:

5 frozen green chiles

3 cloves garlic

1 Tbs arrowroot powder (or corn starch perhaps)

2 cups vegetable stock (I used chicken at solstice, but think vegetable would be better)

1 Tbs olive oil

salt

a dozen or so corn tortillas

lots of grated cheese

1. preheat oven to 425°
2. peel and dice sweet potatoes into ~1” cubes
3. toss sweet potatoes with olive oil in a roasting pan and roast until easily pierced with a fork (15 minutes?)
4. mix remainder of stuffing ingredients in a bowl, adding sweet potatoes when done
5. turn oven down to 350°
6. heat olive oil over medium heat in a skillet, add garlic and green chiles and saute for a few minutes, not so long that the garlic gets brown and crispy
7. mix the arrowroot powder into the vegetable stock and stir until dissolved, add to skillet slowly, stirring constantly, reduce heat to simmer
8. keep stirring until it thickens, then remove from heat
9. in the same roasting pan you used for the potatoes (or a different one if you like) pour about half of sauce in the bottom of the pan, then a single layer of tortillas, about half of the stuffing, then a bunch of cheese. Repeat one more layer.
10. Put in the oven for 15-20 minutes until cheese is melted and bubbly.