Black Bean {Yam} Enchiladas
And here we have another successful addition of healthy yum into just plain yum. We all loved this recipe!!
I did make some significant changes to the recipe however, so watch out.
I omitted the cayenne pepper, and the jalapeno and fresno peppers -- figuring the chili, MEDIUM green sauce, cumin and diced green chilis would leave us gasping for air already. Has to be kid friendly, ya know?
I upped the ratios a bit -- less lime {one had one}, more everything else. I added corn, diced tomatoes, and cheddar for some extra kick and flavor.
Enchilada Filling:
two 15 oz cans black beans, rinsed
cubed, baked yams {I used three small and baked them at 425 degrees for about an hour}
4 tsp garlic, minced
1 tsp chili powder
1 tsp cumin
1 lime, juiced
1/2 can corn
1/2 can tex mex {almost typed text mess...aargh} diced tomatoes {got these at Walmart}
1/2 cup grated Tillamook medium cheddar
7 oz can diced green chilis
salt to taste
Everything Else:
1 can green enchilada sauce
quite a few corn tortillas {didn't count ;p}
plenty of monterey jack cheese, grated
chopped fresh cilantro, for garnish
sour cream {you know what this is for...}
So first, I threw the yams in the oven, then got started on the filling ingredients -- mincing the garlic, squeezing the lime, rinsing the beans, etc.
I started at 3 o'clock -- plenty of time, right?? Well, do you remember me talking about chunking? Ya, this was a great example of it. We took breaks for story telling with Little People, breaks for cereal and raisins, breaks to hug little brother, breaks for a little music and dancing, of course a couple breaks to check my email for love...and in between all these things I was cooking enchiladas. This was a flexible recipe that allowed for our chunky schedule.
I like that -- we're not crunchy, we're chunky. Hah.
So -- really I don't know what I did next {too busy juggling}, but at some point the yams were baked nice and soft, the oven was preheated [down] to 350 degrees, the filling all prepped and ready to go and it was time to assemble.
Tortillas warming in the pan, a layer of green sauce at the bottom, she grabs awarm HOT tortilla and holds it in her calloused tender hand, attempting to fill it with bean stuff before yelping in pain!
New plan -- lazy style enchiladas. You know, a layer of tortillas, then a smashed down layer of filling, more tortillas, more green sauce, more filling, continue...kinda like lasagna. Still tastes the same, I think...
The part I didn't photograph {cause I was too busy getting the boys shoed and ready to go outside} was the last layer of tortillas, covered with green sauce, sprinkled with cheese, ready to go in the oven. I didn't cover -- and baked for 25-30 minutes.
And then we ate it. Well, not all -- it made two pans full {8x8 and 11x13}. So there are leftovers. But some were eaten for breakfast. By silly people.
Things I would do differently next time:
More Sauce. Things were a bit dry.
Bake a tad longer. The garlic was still fairly raw.
Possibly experiment with a bit more spice. I was conservative here.
And add another lime's worth of juice. Couldn't tell there was any lime in this one.
Community Question: Do you think enchiladas taste the same whether they are individually rolled or layered like this?
I did make some significant changes to the recipe however, so watch out.
I omitted the cayenne pepper, and the jalapeno and fresno peppers -- figuring the chili, MEDIUM green sauce, cumin and diced green chilis would leave us gasping for air already. Has to be kid friendly, ya know?
I upped the ratios a bit -- less lime {one had one}, more everything else. I added corn, diced tomatoes, and cheddar for some extra kick and flavor.
Enchilada Filling:
two 15 oz cans black beans, rinsed
cubed, baked yams {I used three small and baked them at 425 degrees for about an hour}
4 tsp garlic, minced
1 tsp chili powder
1 tsp cumin
1 lime, juiced
1/2 can corn
1/2 can tex mex {almost typed text mess...aargh} diced tomatoes {got these at Walmart}
1/2 cup grated Tillamook medium cheddar
7 oz can diced green chilis
salt to taste
Everything Else:
1 can green enchilada sauce
quite a few corn tortillas {didn't count ;p}
plenty of monterey jack cheese, grated
chopped fresh cilantro, for garnish
sour cream {you know what this is for...}
So first, I threw the yams in the oven, then got started on the filling ingredients -- mincing the garlic, squeezing the lime, rinsing the beans, etc.
I started at 3 o'clock -- plenty of time, right?? Well, do you remember me talking about chunking? Ya, this was a great example of it. We took breaks for story telling with Little People, breaks for cereal and raisins, breaks to hug little brother, breaks for a little music and dancing, of course a couple breaks to check my email for love...and in between all these things I was cooking enchiladas. This was a flexible recipe that allowed for our chunky schedule.
I like that -- we're not crunchy, we're chunky. Hah.
So -- really I don't know what I did next {too busy juggling}, but at some point the yams were baked nice and soft, the oven was preheated [down] to 350 degrees, the filling all prepped and ready to go and it was time to assemble.
Tortillas warming in the pan, a layer of green sauce at the bottom, she grabs a
New plan -- lazy style enchiladas. You know, a layer of tortillas, then a smashed down layer of filling, more tortillas, more green sauce, more filling, continue...kinda like lasagna. Still tastes the same, I think...
The part I didn't photograph {cause I was too busy getting the boys shoed and ready to go outside} was the last layer of tortillas, covered with green sauce, sprinkled with cheese, ready to go in the oven. I didn't cover -- and baked for 25-30 minutes.
And then we ate it. Well, not all -- it made two pans full {8x8 and 11x13}. So there are leftovers. But some were eaten for breakfast. By silly people.
Things I would do differently next time:
More Sauce. Things were a bit dry.
Bake a tad longer. The garlic was still fairly raw.
Possibly experiment with a bit more spice. I was conservative here.
And add another lime's worth of juice. Couldn't tell there was any lime in this one.
Community Question: Do you think enchiladas taste the same whether they are individually rolled or layered like this?