Black Bean and Yam Enchiladas – Vegetarian

My pantry is bursting with yams this time of year. Quite honestly, I was getting bored with the same old recipes when went searching and stumbled upon this idea. I tried several variations and came up with my own adapted recipe below. Enjoy!

Black Bean sweet potato enchilada

  • 1 15-oz can black beans, rinsed and drained
  • 2 teaspoons minced garlic
  • One lime’s worth of fresh lime juice
  • 2 cups cubed, baked sweet potatoes (one extra-large or two smallish sweet potatoes)
  • ⅓ cup crumbled goat cheese (optional) – my kids did not like it with this ingredient, but adults in our home did
  • ½ cup chopped roasted green chiles
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne pepper, if you like spicy food like me
  • 1 jalapeño, diced
  • 1 small yam, diced
  • Sea salt and black pepper, to taste
Remaining Ingredients
  • 1 jar of salsa verde
  • 8 organic corn tortillas
  • Monterey Jack cheese
  • Chopped fresh cilantro
  • Sliced avocado
  1. Preheat oven to 350 degrees. Pour enough salsa verde into your baking dish to lightly cover the bottom.
  2. Mix together the filling ingredients in one bowl.
  3. Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them. Add ⅛ of the filling to each tortilla, sprinkle with cheese, wrap and place it in your baking dish. Repeat for all of the tortillas.
  4. Top with more salsa verde and cheese. Bake for 20 to 25 minutes, until sauce is bubbling and tortillas look slightly golden.
  5. Sprinkle with fresh cilantro and serve with freshly sliced avocado. Enjoy!

About Rachel

Owner @ Brown Box Organics.
This entry was posted in Beans, Peppers, Yam & Sweet Potato. Bookmark the permalink.

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