I was feeling creative the other day and got busy in the kitchen with some flavours I’ve been really enjoying. One of the rotating specials at the cafeteria at work is enchiladas with yam and black beans, and some kind of meat. Yams and black beans are a match made in heaven, regardless whether heaven exists. And I’m having a bit of a love affair with quinoa. So chewy and satisfying and packed with protein! So here’s what I did:
Yam, Black Bean, and Quinoa Enchiladas (totally not authentic, just tasty)
1 small to medium yam
butter, brown sugar, cinnamon, nutmeg, cumin, chili powder to taste. lots of cumin!
1/3 cup quinoa
1 can black beans, thoroughly rinsed and drained
1 can seasoned diced tomatoes (spicy red pepper flavour) (let some of the juice drain off)
1 package (12) corn tortillas (6″ size)
Salsa or Enchilada Sauce
- Boil up the quinoa with 2/3 cup water and a pinch of salt. (Takes about 15 min, get everything else ready while it boils)
- Boil or nuke and mash the yam, blending in the seasonings, then mix in the quinoa.
- Smear each tortilla with a good dollop of the yam mixture, then roll it up around a spoonful of beans and a spoonful of tomatoes. Smearing the yam around protects the tortilla from getting soggy from the tomatoes. Don’t worry if the tortillas crack or split.
- Arrange all the rolls in a lightly-oiled 9×13 baking dish – the fit should be tight. This will keep filling from spilling out too much from the tortillas that broke.
- Top with any leftover tomatoes and beans, pour salsa over top of everything, and sprinkle with grated cheese.
- Cover with foil and bake at 375 about half an hour, then take off the foil and turn on the broiler so the cheese gets bubbly.
- Serve with sour cream and more salsa.
- Veganizable by subbing out the dairy.
Very filling. Good for six servings. More if you weren’t as hungry as we were, or if there’s more to the meal than this and a tossed salad.