Veggie Enchiladas

1. For the sauce: Heat olive oil in a 2 quart pot over medium high heat; add the chili powder, garlic powder, oregano, cumin, and sea salt.

2. Add the arrowroot, then slowly pour in the beef or chicken broth and apple cider vinegar whisking constantly until the sauce thickens.

3. Remove from heat. Add a little water to thin if the sauce becomes too thick after sitting.

4. For the enchiladas: Preheat oven to 425F. Grease an oven safe dish.

5. Defrost spinach.

6. Remove excess liquid from defrosted spinach by placing it in a colander and pressing firmly with the back of a spoon. For an even drier result, wrap the spinach in a lint-free towel and squeeze out the moisture.

7. Peel sweet potato and dice into 1/2 inch pieces. Peel and dice onion. Mince cilantro. Juice lime.

8. In a large pan over medium high heat, sauté onion and the salt in a third of the fat until translucent.

9. Add the sweet potatoes plus the rest of the fat, minced garlic, oregano, allspice, cumin, and chili and chipotle powders until the sweet potatoes are soft.

10. Add in the tomatoes (including liquid). Bring to a boil, then lower the heat and simmer for 5-10 minutes to combine the flavors.

11. Mash the sweet potato mixture in the pan, then add the black beans. Add spinach to the mixture.

12. Season with salt, pepper, and lime juice. Add 1/2 of the enchilada sauce and 1/2 the cilantro. Stir to combine.

13. Add sea salt to your taste.

14. To assemble, spoon 1/3 cup of the filling evenly down the center of a tortilla.

15. Roll up the tortilla around the filling, tightly, and place in prepared baking dish, seam side down. Repeat with the remaining filling and tortillas.

16. Pour remaining sauce over the dish of enchiladas. Bake the dish for 25-30 minutes until bubbly. Broil on high for 3 minutes to lightly brown the top.

17. Let cool for 20 minutes before serving which will allow the enchiladas to 'set'. Top with remaining cilantro.

18. Leftovers can be warmed in a pan on the stove or in the oven, covered.