Yam and bean vegan enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 22
Ingredients
about 3 cups of cubed yams - I use one large can if I don't have any fresh. You want them soft and squishy - so boil or bake them first if you have fresh.1 can corn kernals1 can beans - black beans or pinto1 small can green chiles2 medium cans of green enchilada sauce22 corn tortillas2 tbs oil1 can of sliced black olives1 cup diced onions1/4 cup of daya cheeseto garnish (NOT included in nutritional info):avocadogreen onioncilantro
Put already squishy yams, beans, corn and half of the onion in a bowl and mix. Add green chiles, and about 1/2 cup of the enchilada sauce.
Meanwhile, heat some oil and lightly fry up the tortillas and dredge them through the remainder of the first can of enchilada sauce.
Put about a 1/4 cup mixture into each tortilla, and roll it so the seam of the tortilla is on the bottom of a cookie sheet. Do this til you've finished with all tortillas and all the stuffing. I usually squash them together and all 22 barely fit on one large cookie sheet in 2 long rows.
Then pour the second can of enchilada sauce over the top of the enchiladas, and sprinkle with the remaining diced onions, and the olives. If you want to use daya cheese, sprinkle it on top now. (A note about daya cheese: a little goes a long way, it melts but doesn't change it's shape much once it does. I think the cheddar is best, but weirdly the havarti jalapeno works well with these enchiladas).
Bake for about 30 minutes. When it's done, add avocado, cilantro, green onion... these garnishes are NOT included in the nutritional info.
Serving Size: Makes 22 individual enchiladas
Number of Servings: 22
Recipe submitted by SparkPeople user ROYADEDEAUX.
Meanwhile, heat some oil and lightly fry up the tortillas and dredge them through the remainder of the first can of enchilada sauce.
Put about a 1/4 cup mixture into each tortilla, and roll it so the seam of the tortilla is on the bottom of a cookie sheet. Do this til you've finished with all tortillas and all the stuffing. I usually squash them together and all 22 barely fit on one large cookie sheet in 2 long rows.
Then pour the second can of enchilada sauce over the top of the enchiladas, and sprinkle with the remaining diced onions, and the olives. If you want to use daya cheese, sprinkle it on top now. (A note about daya cheese: a little goes a long way, it melts but doesn't change it's shape much once it does. I think the cheddar is best, but weirdly the havarti jalapeno works well with these enchiladas).
Bake for about 30 minutes. When it's done, add avocado, cilantro, green onion... these garnishes are NOT included in the nutritional info.
Serving Size: Makes 22 individual enchiladas
Number of Servings: 22
Recipe submitted by SparkPeople user ROYADEDEAUX.
Nutritional Info Amount Per Serving
- Calories: 129.4
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 253.7 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 3.4 g
- Protein: 2.7 g
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