Yam and bean vegan enchiladas
Nutritional Info
- Servings Per Recipe: 22
- 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
View full nutritional breakdown of Yam and bean vegan enchiladas calories by ingredient
Introduction
Super yummy enchiladas with no dairy or meat. The yams make it feel creamy, beans add protein - you can use a fake cheese or not... I sometimes add just a sprinkle on top. Super yummy enchiladas with no dairy or meat. The yams make it feel creamy, beans add protein - you can use a fake cheese or not... I sometimes add just a sprinkle on top.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 kernals
1 can beans - black beans or pinto
1 small can green chiles
2 medium cans of green enchilada sauce
22 corn tortillas
2 tbs oil
1 can of sliced black olives
1 cup diced onions
1/4 cup of daya cheese
to garnish (NOT included in nutritional info):
avocado
green onion
cilantro
Tips
You can make this recipe with sweet potatoes, yams, or regular potato. You can make it with green or red enchilada sauce. You can make it with or without the daya cheese. You can make it with black or pinto beans. You can add veggies. Really flexible recipe!
Directions
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.