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Black Bean and Garnet Yam Enchiladas




Source of Recipe


Chef Mary Lawrence


List of Ingredients




2 large garnet yams, diced and roasted in oven until soft
1 Tbsp. canola oil
1 garlic clove, chopped fine
1 poblano pepper, roasted and diced
1/2 yellow onion, diced
1 tsp. cumin
1/4 tsp. salt
1 tomato, diced
1 15 oz. can of black beans, rinsed
1/4 tsp. red pepper flakes
black pepper
fresh cilantro
6-8 tortillas


Recipe



In a medium pan, sauté onion, pepper and garlic in oil until soft. Stir in cumin, red pepper flakes, tomato and black beans and cook until tomato softens. Remove from heat and stir in yams, pepper and cilantro and lightly mash with the back of the spoon. Spread the filling in the center of each tortilla and roll them up.

Pour a thin layer of salsa in a medium baking dish. Place enchiladas in dish, top with salsa, cover and bake at 350 degrees for 15-20 minutes. Serve with nacho cheese sauce and fresh cilantro.

Dairy-free Nacho Cheese Ingredients:

1/4 cup nutritional yeast flakes
1/4 cup unbleached white flour
1 tsp. paprika
1 tsp. sea salt
1 clove garlic, finely minced
1 cup vanilla rice milk
2 Tbsp. Earth Balance non-hydrogenated margarine
1/2 diced red pepper
In a small sauce pan, whisk together nutritional yeast, flour, paprika, salt, garlic and rice milk over medium heat. Stir until sauce thickens, then add red pepper and simmer for 1-2 minutes. Remove from heat and stir in margarine. Serve with corn chips or on top of enchiladas.

Heirloom Salsa Ingredients:

2 medium sized heirloom yellow tomatoes, diced
1 large heirloom tomato that has been oven roasted, diced
1/4 red bell pepper
1/2 yellow onion, finely chopped
1 garlic clove, minced
1/2 jalapeño pepper, minced
bunch of fresh cilantro, chopped
juice of one lime
red pepper flakes
salt and pepper to taste