This recipe has been in the works for a while now. We all really liked it but I felt that it just needed something to make it go from....."yeah this is pretty good"....to......"YUM this is really good!"
That something was a homemade green chile sauce. I'm thinking this sauce would also be good on enchiladas (you know in place of the red sauce mmmmm) or burritos and probably other things I'm not thinking of. I think it was especially good because I used chiles we grew in our garden last year. I roasted then chopped and froze them on a cookie sheet in little 1/4 cup blobs. Once they were froze I put the frozen blobs into a gallon freezer bag to store.
It has worked great I have been using them all winter in place of canned diced green chiles. Super good and I thought they would be perfect for a homemade green chile sauce. Ummmmm yeah they were!
Also don't think I'm nuts when you see cinnamon in the recipe. I know it doesn't seem like it fits and you might think ewwww that's weird......but just trust me. Remember my Hearty Vegetable Chili that has cinnamon in it? Everybody seems to love that one. So don't knock it until you have tried it.
Quinoa and Sweet Potato Grilled Wrap
1/2 onion, chopped
1-2 Tablespoons coconut oil
1 Tablespoon Sucanat (optional)
1/2 teaspoon cinnamon
4 teaspoons taco seasoning
1-2 teaspoons Real Salt or to taste
2 teaspoon cumin
2 cups cooked black beans, rinsed and drained
3 cups cooked quinoa
2 cups green chile sauce (recipe below)
8-10 large whole wheat tortillas
cheezy sauce and additional green chile sauce
other toppings of choice avocado or guacamole, cilantro, etc. (optional)
In Large skillet heat coconut oil then add sweet potato and onion saute until sweet potatoes are almost tender add spices, black beans, quinoa, and green chile sauce. Cook until sweet potatoes are done how you like them. I don't like mine mushy.
Place filling in tortillas and wrap up. Brush with some coconut oil and grill until golden brown on each side. Serve topped with cheezy sauce, additional green chile sauce and other toppings of your choice.
2 cups roasted diced green chiles
3 cloves of garlic, minced
2 cups water
1 rounded Tablespoon Vegetable Broth Powder
1 1/2 Tablespoons arrowroot powder mixed in 1/4 cup cold water
2 teaspoons cumin
1 1/2 teaspoons chili powder
Real Salt to taste if needed
In sauce pan on medium heat, saute the garlic and green chiles in the coconut oil just just a minute then add the rest of the ingredients. Stir until warm and thickened, just starting to bubble. Don't let boil. Remove from heat and use. Will keep in the refrigerator for up to a week or in the freezer for a few months, maybe longer.