Two things led to the birth of this recipe:
- Christy made a kick butt enchilada sauce a while back that has been super popular on the site and I really wanted to make some
and drink it.
- There is a brewery in my hometown and they make yam enchiladas. They’re AMAZING. And I’ve been craving them. But not the 2 hour drive.
After doing some research, I came up with this recipe and I’m in LOVE. The sweetness of the yams is so delicious with the spiciness of the enchilada sauce. The black beans make it hearty and the corn tortillas soak up all that enchilada sauce and swoon. Seriously. SWOON.
You might be wondering if this is family friendly? That would be a resounding yes. My children love their enchilada casserole – they are connoisseurs. I usually make it with ground turkey and I passed this version off with ease. They gobbled it up and asked for more.
Obviously this is not a traditional enchilada…it’s more of a casserole. This recipe could easily be made into rolled enchiladas…I was just too lazy to take that step. So this is like and enchiladalasagna…and I’m totally cool with that. You will be too. Serve with some sliced avocado, lime for squeezing and even a little light sour cream if you like.