Yam and Black Bean Enchiladas
Yams, black beans, spinach, onions, wrapped in a corn tortilla and covered in homemade enchilada sauce.
Servings Prep Time
10-14people 40minutes
Cook Time
30minutes
Servings Prep Time
10-14people 40minutes
Cook Time
30minutes
Ingredients
Filling
Sauce
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 9×13 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.