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a baking pan of enchiladas

Roasted Yam and Black Bean Enchiladas

  • Author: Spice (Kate)
  • Yield: 4-6 1x
  • Category: main dish
  • Method: oven
  • Cuisine: southwestern
  • Diet: Vegetarian


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.



Roasted Yams

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

Black Beans

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

To Serve

avocado or guacamole

sour cream

fresh cilantro

hot sauce of choice


  1. Preheat the oven to 400°F.
  2. 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.
  3. 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.
  4. Add the black beans, salt, and Southwest seasoning and sauté until the beans are heated through. Remove from the heat.
  5. 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.
  6. Grease a 9″x13″ pan (including the sides) and pour about a 1/4 cup of the salsa verde on the bottom. 
  7. 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.
  8. Top with remaining salsa verde and cover with cheese. Sprinkle with pickled jalapenos, if desired. 
  9. Bake enchiladas for 20 minutes or until cheese is melted and bubbly.
  10. Serve with sour cream, cilantro (or parsley if you don’t like cilantro), and/or hot sauce.

Keywords: southwestern food, enchiladas, dinner, vegetarian

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