An hour & a bit
Black Bean & Yam Enchiladas
- 4 small (or 2 medium) yams, roasted then mashed
- 2 large poblano peppers, seeds and pith removed, roasted then diced
- 1 tin (398ml) black beans, drained and rinsed
- ½ red onion, diced (divided – you will need half in the filling, and half to garnish)
- 1 c Jack cheese, granted
- Juice of half a lime
- ½ tsp chili flakes (more if you like!)
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp oregano
- ½ t cumin
- 1 tsp salt
- 15 cracks fresh pepper
Salsa (2 c)
- 1 pint ripe cherry tomatoes
- ½ red onion, chopped
- Ends of the poblano peppers (see note above)
- Juice of one lime
- ½ c cilantro,
- ½ tsp chili flakes
- Pinch oregano
- Pinch cumin
- ½ tsp salt
- 10 cracks fresh pepper
- 5 flour or corn tortillas (9 ½ – 10”) (Enchiladas are typically made with corn tortillas – but I don’t like corn tortillas, so I used flour. Use what you like!)
- 1 c Jack cheese, grated
- 2 tbsp plain yogurt or sour cream
- 1 tbsp water
- ¼ c red onion, chopped
- ¼ c cilantro, roughly chopped
Step by Step Instructions
Set the oven to 400° and line a baking sheet with parchment.
Slice the yams in half lengthwise, brush the cut side with olive oil and place them cut side down on the baking sheet.
Cut about 1 inch from the bottom of each poblano pepper and set aside to use in the salsa. Cut the poblanos in half, lengthwise, remove the seeds and pith then place them on the baking sheet with the yams and pop the pan into the oven for 30 minutes until the yams are tender. When the yams are tender remove from the oven to cool.
While the yams and poblanos are in the oven prep everything else. Place the remaining filling ingredients into a bowl and set aside.
Place all salsa ingredients into a food processor and pulse until a small chop is achieved. Give it a taste and adjust seasoning as needed, then set aside.
Grease a 9×13 pyrex (or oven proof dish) with a bit of olive oil. Give the salsa a good stir they spread half the salsa into the bottom of the dish and set aside.
When the yams and poblanos have cooled, scoop the yams from their skins, mash them in a bowl with a spoon then add them to the bowl with the rest of the filling.
Slice and cube the poblanos and add them to the filling then mix thoroughly until everything is consistently combined
Lay the five tortillas out on the counter and share the filling down the middle of each tortilla. Then fold one side over and roll the tortillas closed. Place the enchiladas into the baking dish on top of the salsa then pour the remaining salsa over top and scatter the remaining cup of Jack cheese evenly over the enchiladas.
Pop the dish into the oven for 15 minutes at 400° then turn the heat down to 350° for 15 minutes.
When the enchiladas are done in the oven and the cheese is golden brown remove them and let them rest for about 5 minutes.
Mix a bit of water into the sour cream to thin it and once the enchiladas have had their little rest drizzle the sour cream over them and sprinkle with fresh chopped cilantro and the remaining red onion.
Cut the enchiladas in half and serve 2 halves into each of 4 shallow bowls then sit down and enjoy the mildly spicy, cheesy-delicious flavors of the fabulous dinner that you just created!