Friday, December 11, 2015

Vegetarian Enchiladas

Originally I had planned on featuring this recipe after the holidays. However after posting a preview on Twitter, I had many people requesting the recipe from me. 
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
7 Servings



·       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.



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