Vegetarian Enchiladas

Ingredients

olive oil

3 tbsp

onion diced

1

garlic minced

6 cloves

red bell pepper diced

1

yam diced small

1 small

kosher salt

1 1/2 tsp

corn kernels

1 cup

cumin

2 tsp

coriander

1 tsp

dried oregano

1 tsp

black beans rinsed, drained

1 (14 oz) can

cilantro chopped

1/2 cup

diced tomatoes fire-roasted

1 (14.5 oz) can

water

1/4 cup

apple cider vinegar

2 tbsp

chili powder

2 tsp

granulated garlic

1 tsp

chipotle powder

1/4 tsp

whole wheat tortillas 8-inch

8

cheese grated

2 1/2 cups

sour cream

for serving

avocado sliced

for serving

hot sauce

for serving

Method

1. 01Preheat oven to 375°F.
2. 02For the enchilada sauce: place diced tomatoes, water, 2 tbsp olive oil, apple cider vinegar, chili powder, granulated garlic, cumin, 1 tsp kosher salt, dried oregano, and chipotle powder in a blender.
3. 03Blend until smooth. Taste and adjust heat with more chili powder if needed. Set aside.
4. 04Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced onion and stir 2-3 minutes until fragrant.
5. 05Lower heat to medium. Add bell pepper, yam, minced garlic, and 0.5 tsp kosher salt. Saute until yam and pepper are tender, 7-9 minutes. If dry, add a splash of water, lower heat, cover, and steam gently until yam is fork-tender.
6. 06Fold in corn, cumin, coriander, and oregano. Saute 3 more minutes.
7. 07Remove from heat. Add black beans and half the cilantro. Taste and adjust salt.
8. 08Grease a 9 x 13-inch baking dish. Pour 0.5 cup enchilada sauce on the bottom, spreading evenly.
9. 09Warm tortillas to make pliable. Place 0.5 cup filling down the center of each tortilla, top with 3 tbsp cheese, wrap tightly, and place seam-side down in the sauce. Repeat with all 8 tortillas, nestling them side by side.
10. 10Pour remaining enchilada sauce over the enchiladas, leaving edges exposed for crispiness. Sprinkle with remaining cheese.
11. 11Cover with foil and bake 20 minutes. Uncover and bake 6-10 minutes more until cheese is melted and golden.26 min
12. 12Let stand 10-15 minutes tented with foil. Scatter remaining cilantro over top. Serve with sour cream, avocado, and hot sauce.12 min