This is an easy meatless solution for anyone to have at a dinner party. It's also very tasty and healthy.
By using onions and slow baking the yams beforehand, the stuffing to the enchiladas has a savory taste to it.
Vegetarian Enchiladas.1-2 hours to slow bake yams
15 minutes of Prep beforehand
25 minutes of Bake time
· 2 Yams
· 1 Onion diced
· 1 Can Black Beans rinsed
· 3 Tbsp. Olive Oil
· 7 Whole Wheat Flour Tortillas Medium Sized
· 1 tsp. Salt
· 1/4 tsp. Pepper
· 1 Can Enchilada Sauce (You can make your own, I just used this for convenience.)
· 1 Cup Shredded Cheddar Cheese
Preheat the oven to 350 degrees.
Poke holes in yams, wrap in foil and bake in oven for 1-2 hours until a knife can be inserted easily into it. You can prebake these the day before. Cool before mixing into other ingredients.
Saute onion in a skillet with Olive Oil, Salt, and Pepper. Cook until it's caramelized. Scoop out yams and add to the skillet with the onion. Saute for another 5-10 minutes until the onions and yams are mixed thoroughly.
Take a 13x9 baking pan. Take one tortilla and lay out. Add a portion of yam mixture (about 1/2 Cup) and a scoop of black beans. Then fold over ends and roll up. Add to baking dish and repeat until done. I made about 7 of them.
After tortillas are wrapped, pour enchilada sauce on top. Then add the cheese to that and bake for 35 minutes or until cheese is melted and bubbly.
Serve with a side of rice. I also garnished with tomatoes.