Black Bean and Yam Enchiladas

Calling all people with food allergies!! This recipe is plant based and you have options to make it gluten and dairy free, but still be delicious!! Just think, you get your taste of Mexican food, without all the tummy issues.


I gotta say, I do love my meats, but I am not a chicken fan! I feel like most of the time, they pump the chicken breasts with water and I can never cook it so it is still moist when I eat it. This is why I love this recipe. That and yams are good for you. I am all about the 'good for you' foods. :-) ha... Sorta. I was just telling my co-worker Michelle today that I really craved Chips Ahoy today for some reason.


Anyway, the recipe says you should bake the yams but if you skin them and chop them into 3 pieces and boil them for about 10 minutes or until you can stab it with a fork easily. I also found that some people microwave potatoes, but I don't really believe in microwaving for longer than a couple minutes... that's just weirds me out a little... am I the only one on that??


The mole sauce is really easy to make while you are boiling the yams, and I love it because you get that chocolaty taste, but in a grown up way. I didn't have cocoa powder, but I did have instant hot chocolate powder... and it worked just fine I just used a little more than listed. It's great because this is the part where you can play with the spice level depending on if you like super spicy, not very spicy, or no spice (but who doesn't like spice!?). The recipe calls for all different kinds of spices so play with it if you have preferences, the way it is listed it is probably a 2 out of 4 star.

Theirs

Enchilada Ingredients:

• 1-2 large Sweet Potatoes or Yams
• 1/2 tsp Garlic Powder
• Salt and Pepper to taste
• 1 can Black Beans
• 6 small Tortillas, gluten-free corn or flour

Mole Ingredients:

• Olive Oil
• 3 cloves Garlic, minced
• 1/2 small White Onion, diced
• 1/2 Red Bell Pepper, diced
• 1 1/2 Tbsp Chili Powder
• 1 Tbsp Cumin
• 1/2 tsp Cayenne
• 1/2 tsp Crushed Red Pepper
• 1 tsp Cinnamon
• 2 Tbsp Cocoa Powder
• 1/2 cup Tomato Sauce
• 3/4 cup Water
• 2 tsp Salt

Toppings:

• Guacamole
• Cilantro
• Daiya Cheese, cheddar, mozzarella or pepper jack
• Sour Cream, if you can tolerate dairy

Directions:
1. Bake the sweet potatoes.
2. Prepare the Mole Sauce.

A. While the potatoes are cooking, prepare the mole sauce. Heat oil in a medium saucepan. Add garlic, onion and bell pepper and cook until onions are translucent.

B. Add remaining mole ingredients and combine well. Simmer, stirring often, 5-10 minutes or until desired thickness is achieved.

C. Transfer sauce to a blender or blend with an immersion blender until sauce is smooth. Set aside.

3. Prepare the Sweet Potatoes.

In a small bowl, mash the sweet potatoes and add garlic powder and salt and pepper to taste. Set aside.

4. Prepare the Black Beans.

Drain and rinse black beans. Set aside.

5. Assemble the Enchiladas.

A. Preheat the oven to 350 degrees.

B. Spoon some sauce into an 8 X 8 pan and spread to coat the bottom of the pan.

C. If necessary, heat the tortillas in the microwave to make them more pliable.

D. Fill tortillas with a scoop of sweet potato, a scoop of beans and a little mole sauce. Roll them up and place in the pan.

E. Pour remaining mole sauce over the enchiladas. Cover and bake for 30 minutes.

6. Garnish with your favorite toppings and enjoy!

(http://www.realfoodallergyfree.com/2011/08/sweet-potato-and-black-bean-enchiladas-with-mole-sauce/)

Mine.. Sorry it isn't so pretty like usual, I dove into it before I could get a pretty shot ;-)