Yam and Black Bean Enchiladas

Black beans and yams are truly delightful together.  When you add a little tomato and cilantro to them, they are even better!

Yam and Black Bean Enchiladas garnished with tomato, avocado, and cilantro.
Yam and Black Bean Enchiladas garnished with tomato, avocado, and cilantro.

This recipe is a family favorite and always pleases a crowd. It fits our list for comfort food and is easily adaptable. I add a little extra fat/oil to this recipe for my son.  But make it without oil, for my husband.  I always make two pans, and hope there will be leftovers!

One cooking tip I would like to leave with you is that you want to try and keep your cilantro in non-metal containers.  Cilantro pulls heavy metals out of our bodies, a great feature.  But when you let it sit in a metal container it will pull tiny particles into your food.  I always dump my sauce into a glass bowl once it is cooked, to  keep my food as pure as possible.

Yam and Black Bean Enchiladas
Print Recipe
Yams, black beans, spinach, onions, wrapped in a corn tortilla and covered in homemade enchilada sauce.
Servings Prep Time
10-14 people 40 minutes
Cook Time
30 minutes
Servings Prep Time
10-14 people 40 minutes
Cook Time
30 minutes
Yam and Black Bean Enchiladas
Print Recipe
Yams, black beans, spinach, onions, wrapped in a corn tortilla and covered in homemade enchilada sauce.
Servings Prep Time
10-14 people 40 minutes
Cook Time
30 minutes
Servings Prep Time
10-14 people 40 minutes
Cook Time
30 minutes
Ingredients
Filling
Sauce
Servings: people
Instructions
Sauce
  1. Combine all sauce ingredients in a pan, use a immersion blender to make smooth, and bring to a simmer while you prepare enchilada filling.
  2. Turn oven on to 350 degrees.
Filling
  1. Heat oil (or use 1/4 cup water, with more on stand by to add if vegetables start sticking) in pan on high heat, if using a stainless steel pan or medium high heat, if using a non-stick pan.
  2. Add onions, cumin, and salt. Stir constantly for about 30 seconds.
  3. Add yams and jalapeno, if using, and stir frequently, until onions are translucent and yams are just getting tender. About 5-7 minutes on high heat.
  4. Add beans and spinach and stir until spinach is completely wilted. Remove from heat.
Assembly
  1. Heat tortillas in a small amount of water or oil in a non-stick pan over medium heat until you can bend them without breaking them. Usually about 15 seconds per side. Put them on a plate and cover with a moist cloth or paper towel.
  2. Place 1/3 cup of the sauce in the bottom of an 9x13 inch glass baking dish and spread around evenly.
  3. Pick up one tortilla, spoon filling into a column in the middle of it. Wrap both ends around filling and place end side down in the pan. Repeat until pan is full.
  4. Spoon sauce over the top of enchiladas and spread around with the back of the spoon until every part of the tortillas are covered.
  5. Cover with foil and cook in the oven for 30 minutes. If you want the top to get crispy, remove foil at about 26 minutes.
  6. Remove from oven. Serve with your favorite sour cream alternative, salsa, guacamole, sliced tomatoes, and/or avocado.
Recipe Notes

You can also garnish the enchiladas with sliced olives, chopped cilantro, chopped green onion, or vegan cheese before baking.

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *