A delicious vegetarian feast in a wrap.
Though of course we love meat, we also enjoy vegetarian meals, and these enchiladas made for a great meat-free dinner. You could even make it vegan by skipping the cheese and sour cream or substituting in non-dairy options (like Daiya, a favorite with our dairy-free friends).
Enchiladas are a comfort food for me, and one of the closest things to a casserole I often get, along with lasagna and shepherd’s pie. I’ve been known to occasionally what Minnesotan’s call ‘hot dish’, but it isn’t typically a dish I’ll cook for our family.
Enchiladas are good for a crowd or making ahead.
If you don’t fill the burritos with all the stuffing, which we typically don’t for just us, you’ll have a bit of leftover filling. When we made these, it was just enough for the three members of our household to make lunch the next day. We sent some to school with our kid, served over rice, then made tacos for our lunch at home. Leftovers are always good – I like to make sure I have at least enough to send lunch with the kid the next day.
On that note, if you are a make-ahead prepper or making a meal for someone in need, these should freeze well if sealed with first foil, then plastic wrap. (Just remove the plastic wrap before you bake, lol.) These will keep up to 3 months in a freezer or 2 to 3 days in the fridge. Don’t leave them much longer than that in the fridge or you’ll find out what black beans smell like when they age.
These are #messy, by the way! Use your fork…I could have taken a nice photo of it, but this is more honest:
These enchiladas are full of flavor and healthy, too, with plenty of black beans for protein and fiber. We used our own Southwest seasoning in the black beans for a final boost of spiciness.
2 medium yams, diced
1 large red onions, diced
1 large sweet bell pepper (red, orange, or yellow), diced
1 medium jalapeño, minced
1/4 cup corn oil
zest and juice of one lime
1 teaspoon salt
6 cloves garlic, finely minced
1 teaspoon chili powder
2 tablespoons corn oil
1 medium red onion, diced (optional)
3 cups cooked black beans (2 cans, drained and rinsed)
1/2 teaspoon salt
1 tablespoon Southwest seasoning, or more to taste (honestly we usually use 2)
To put it all together
8 (10-inche) flour tortillas
2 cups salsa verde (your favorite brand or homemade)
4 ounces cheddar or Monterey jack cheese
avocado or guacamole
hot sauce of choice
- Preheat the oven to 400°F.
- On a medium sheet pan, mix together all the ingredients for the roasted yams. Bake for 20-25 minutes, stirring once or twice to keep them from burning against the sheet pan.
- For the black beans, set a large sauté pan over medium heat and sauté the onions in the corn oil until they are translucent and lightly golden.
- Add the black beans, salt, and Southwest seasoning and sauté until the beans are heated through. Remove from the heat.
- With the back of a wood spoon, lightly smash the black beans. You aren’t looking to completely mash them up or cream them, but slightly smashed gives a better texture for the burritos and gives them more surface area to distribute the flavors.
- Grease a 9″x13″ pan (including the sides) and pour about a 1/4 cup of the salsa verde on the bottom.
- Gently fold the tortilla like a soft taco enough to line them up next to each other in the pan. Evenly divide first the beans then the roasted yams between the tortillas, then roll them up tightly.
- Top with remaining salsa verde and cover with cheese. Sprinkle with pickled jalapenos, if desired.
- Bake enchiladas for 20 minutes or until cheese is melted and bubbly.
- Serve with sour cream, cilantro (or parsley if you don’t like cilantro), and/or hot sauce.
Keywords: southwestern food, enchiladas, dinner, vegetarian