Prep Time: 40 min Cook Time: 25 min Total Time: 1 hour 5 minutes Yield: 8
- 1–2 tablespoons olive oil
- 1 onion diced
- 4 garlic cloves, rough chopped
- 1 red bell pepper diced
- 1 small yam, diced small (or zucchini)
- 1/2 teaspoon salt
- 1 ear of corn, kernels cut off (about 1 cup)
- teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon dried oregano
- 14 ounce can black beans rinsed, drained
- 1/4 cup chopped cilantro
- 2 cups homemade enchilada sauce (or store-bought)
- 8 x 8-inch whole wheat tortillas (or sub corn)
- cups grated cheese (8-10 ounces pepper jack, Mexican blend, cheddar, Mozzarella)
- Optional garnishes: sour cream, avocado, pickled red onions and hot sauce.
Enchilada Sauce Ingredients:
- 5 ounce can diced tomatoes (with juices) preferably fire-roasted tomatoes
- ¼ cup water
- 2 Tablespoons olive oil
- 1 teaspoon apple cider vinegar
- 2 teaspoons chili powder
- 1 teaspoon granulated garlic (or 2 garlic cloves)
- 1 teaspoon cumin
- 1/4 teaspoon chipotle powder (or smoked paprika for smoky flavor)
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano (or 2 tsp fresh)
- Preheat oven to 400 F
- If making the homemade enchilada sauce, place all ingredients in a blender and blend until smooth. The Enchilada sauce will cook as it bakes with enchiladas
- Make the filling: Heat oil in a large skillet over medium-high heat. Add onion and stir 2-3 minutes until fragrant. Lower heat to medium, add bell pepper, yams, garlic and salt. Saute this until yams and peppers are tender about -7-9 minutes. If mixture gets dry, add a splash of water, lower heat and cover and gently steam until yams are fork-tender. Fold in the fresh corn and cumin, coriander and oregano. Saute 3 more minutes. Remove from heat. Add the black beans, taste for salt, adding more if you like. Stir in half the cilantro.
- Grease a 9 x 13 baking dish. Pour 1/2 cup of the enchilada sauce and spreading around so the bottom of the pan is nicely coated.
- Assemble your Enchiladas: Place 1/2 cup filling down the center of the tortilla add 2-3 tablespoons grated cheese over top and wrap it up tightly. Place enchilada seam side down over the sauce. Repeat with the remaining 7 tortillas nestling them side by side. Pour the remaining Enchilada Sauce over the enchiladas, leaving the edges exposed if you like (for crispy edges). Sprinkle with remaining cup of cheese.
- Place in the hot oven, foiled for 20 minutes then uncover for the last 6-10 minutes until cheese is nice and melty. Let stand 10-15 minutes before serving (tented with foil). Scatter the remaining chopped cilantro over the enchiladas.
Note: You need a total of 3-3 1/2 cups of diced veggies (in addition to the onion).
Original recipe from Feasting at Home can be found here!