If you are looking for a flavorful fancy dinner, then this black bean enchiladas recipe is going to do the trick for you. This black bean enchiladas recipe is a combination of sweet and spicy flavors that will excite your tastebuds. Plus, the addition of yams will make this recipe perfect for a Thanksgiving dinner. The enchilada sauce is going to be a show stopper for your dinner table, maybe a tad bit spicier than the normal, but who will notice it when it will be served with the ever so sweet and delicious yams. First look at this tasty dinner, and all you could say is ‘let’s dig in’. With this black bean enchiladas recipe in your hands, folks, you are going to rock any date night meals.

Recipe – Starter:

Two things led to the birth of this simple recipe:

A super popular enchilada sauce that I saw on the internet and wanted to try since forever.
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.

Tasty Tasty!

After doing some research, I came up with this sweet 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.

Loved By All!

You might be wondering if these black bean enchiladas 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.

Casserole Type Enchilada

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 an enchilada lasagna. And I’m totally cool with that. You will be too.

Side Serving!

Serve with some sliced avocado, lime for squeezing, and even a little light sour cream if you like.

Black Bean & Yam Enchiladas

Author: Kristy
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 servings 1x

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Description

Pending

Scale

Ingredients

For the Enchilada Sauce

1 tablespoons olive oil
2 1/2 tablespoons chili powder
2 tablespoons flour
1 15 ounce cans of tomato sauce
1 1/2 cups lower sodium chicken broth
3/4 teaspoons garlic powder
3/4 teaspoons onion powder
1/4 teaspoon salt
1 1/4 teaspoons cumin

For the Casserole

1.5 cups of the enchilada sauce
1 tablespoon olive oil
1/2 medium onion, diced
1 cup yam, cooked and mashed
1 15 ounce can black beans, drained
1/2 cup shredded sharp cheddar cheese
9 small corn tortillas

Instructions

Step by Step

For the Enchilada Sauce

1. In a large saucepan, heat oil over medium heat. Add chili powder and flour, constantly whisking to combine. The mixture will be a thick paste (roux).
2. Slowly add in a small amount of tomato sauce, whisking until the roux has dissolved. If you don’t whisk, it will end up a lumpy mess! Once the roux is combined, add the rest of the tomato sauce and chicken broth. Whisk to combine.
3. Add in the rest of the spices, stir to combine.
4. Bring to a boil, reduce heat and simmer for 15 minutes.
5. Remove from heat and use in your enchilada recipe, or cool and divide into containers for storage.

For the Casserole

Preheat the oven to 350F.
Heat the olive oil in a skillet over medium heat.
Add the onions, saute until tender, about 3-4 minutes.
Remove the onions from heat and throw in the beans and the yam. Mix well.
Measure out 1.5 cups of the enchilada sauce you just made. Set the rest aside – it freezes well. Save it for your next batch!
In a 9×9 baking dish, lay out three of the corn tortillas. You will probably have to tear one up – you want to make sure you’re covering the bottom of the dish.
Spoon two tablespoons of the enchilada sauce onto the tortillas and spread around.
Dot 1/2 of the bean/yam mixture over the tortillas and sauce, then spread as evenly as possible.
Sprinkle 1/2 of the cheese over the bean/yam mixture.
Repeat the layers EXCEPT for the cheese.
Do the final layer of tortillas, then pour the remaining enchilada sauce over the top.
Sprinkle with the remaining cheese.
Bake for 25 to 30 minutes, until bubbly.
Let cool for about 10 minutes before serving.

Nutrition

Serving Size: 1/6 of the casserole
Calories: 239
Sugar: 2.8g
Sodium: 427mg
Fat: 8.6g
Saturated Fat: 2.8g
Trans Fat: 0.0g
Carbohydrates: 34.2g
Fiber: 6.3g
Protein: 8.2g
Cholesterol: 10mg