Yam and Black Bean Enchiladas Recipe
02. Jul, 2008 
9 Comments
I recently bought Mark Bittman’s How to Cook Everything Vegetarian. I have been trying to eat vegetarian more often these days so it seemed like a good purchase, plus every food blogger out there seems to have it and like it. (Anyone have any favorite recipes to try?)
I used some ideas from his book along with the recipe for Salsa Roja to put this recipe together. J was very impressed, he said he would put this pretty high on the list of things I cook. Of course it is also worth keeping in mind that he really loves mexican food.
Salsa Roja (Enchilada Sauce)
Adapted from How to Cook Everything Vegetarian
2 large guajillo chiles, or other medium hot-dried chiles
¼ cup vegetable oil
2 large onions, chopped
4 cloves garlic, minced
2 large cans tomatoes, or 2 lbs fresh tomatoes cored, peeled, seeded and chopped
1 tablespoon sugar
salt and freshly ground black pepper
¼ cup cilantro, chopped
3 tablespoons lime juice
First you will need to prep the chiles. Lightly toast them under the broiler, in a toaster oven or in a cast iron skillet. Cover with cold water and soak for 15 minutes. Stem them and mince them.
Put the oil in a medium saucepan and put over medium heat. Add chiles, onions and garlic and cook stirring occasionally until the onions soften. Should take about 5 minutes. Add the tomatoes, sugar and a bit of salt and pepper. Bring to a gentle simmer and cook for 20 minutes or until thickened stirring occasionally.
Stir in cilantro. Taste and adjust for seasoning.
Yam and Black Bean Enchiladas
(serves 2)
2C enchilada sauce
1T vegetable oil
4 tortillas
1 can black beans
1C cooked and mashed yams (seasoned)
1C monterey jack cheese, shredded
1 small fresh chile, deseeded and chopped (optional)
fresh cilantro, chopped
2 green onions, thinly sliced
fresh limes and sour cream for garnish
Preheat the oven to 350F. Put half the enchilada sauce in a medium casserole. In a large skillet over medium high heat. Heat the oil and brown the tortillas on each side for about 10 seconds. On a plate or cutting board lay out a tortilla, spread with 1/4 of the yam, cheese and black beans. Sprinkle some fresh cilantro, onions and hot peppers if using. Roll up like a burrito and place in the casserole seam down. Repeat for the other two tortillas. Top with remaining sauce and excess cheese if you like. Bake for 20 minutes or until bubbly. Serve with any remaining cilantro or onions as well as fresh lime wedges and sour cream.
Similar Recipes:
Kale, Zucchini, and Pinto Bean Enchiladas
Chicken, Spinach and Black Bean Enchiladas
Green Enchilada Sauce
Fresh Tomatillo Salsa
Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
That looks really good! I made a sweet potato and black bean enchilada a while ago and enjoyed it. It is a tasty combo.
Ooh, that yam filling sounds great! I love all the fresh ingredients used to create this as well. Yum!
Sounds delicious! I’ll have sour cream on mine
K – I am LOVING all these non full fat (aka cream) veggie recipes that are popping up! Keep ‘em coming
You have a nice blog…keep up the good job:)
I made a ‘burrito’ version of this dish this afternoon and it was so so yummy. Thank you for the inspiration.
Oh YUM! I love the looks of this recipe. I can’t wait to try it. Thanks!
This looks fantastic! Thanks for sharing this. I might fill it up with some rice or tofu.
I tried this recipe for dinner tonight and it turned out so good. I never thought to brown the tortillas before. Nice!