Vegetarian Enchiladas

Ingredients

• 1–2 tablespoons olive oil

• 1 onion diced

• 4 garlic cloves, rough chopped

• 1 red bell pepper diced

• 1 small yam, diced small ( or sub zucchini)

• 1/2 teaspoon salt

• 1 ear of corn, kernels cut off (about 1 cup) or sub other veggies!

• 1 teaspoon cumin

• 1 teaspoon coriander

• 1 teaspoon dried oregano

• 1 14-ounce can black beans rinsed, drained

• 1/4 cup chopped cilantro ( optional)

• 2 cups homemade enchilada sauce (or store-bought)

• 8 x 8-inch whole wheat tortillas ( or sub corn)

• 2 cups grated cheese (8–10 ounces pepper jack, Mexican blend, cheddar, Mozzarella) or sub vegan cheese!

• Garnishes: sour cream, avocado, pickled red onions and hot sauce.

Instructions

• Preheat oven to 400 F

• If making the homemade enchilada sauce, place all ingredients in a blender and blend until smooth

• Make the filling: Heat oil in a large skillet over medium-high heat. Add onion and stir 2-3 minutes until fragrant. Lower heat to medium add bell pepper, yams, garlic and salt. Saute this until yams and peppers are tender about -7-9 minutes. If mixture gets dry, add a splash of water, lower heat and cover and gently steam until yams are fork-tender. Fold in the fresh corn and cumin, coriander and oregano. Saute 3 more minutes. Remove from heat. Add the black beans, taste for salt, adding more if you like. Stir in half the cilantro

• Grease a 9 x 13 baking dish. Pour 1/2 cup of the enchilada sauce and spreading around so the bottom of the pan is nicely coated

• Assemble your Enchiladas: Place 1/2 cup filling down the center of the tortilla add 2-3 tablespoons grated cheese over top and wrap it up tightly. Place enchilada seam side down over the sauce. Repeat with the remaining 7 tortillas nestling them side by side. Pour the remaining Enchilada Sauce over the enchiladas, leaving the edges exposed if you like (for crispy edges). Sprinkle with remaining cup of cheese

• Place in the hot oven, foiled for 20 minutes then uncover for the last 6-10 minutes until cheese is nice and melty. Let stand 10-15 minutes before serving ( tented with foil). Scatter the remaining chopped cilantro over the enchiladas. Serve with sour cream and hot sauce

• Serve with Mexican Slaw!

Homeade Enchilada Sauce

Ingredients

• 14.5 ounce can diced tomatoes (with juices) preferably fire-roasted tomatoes ( or tomato puree)

• ¼ cup water

• 2 Tablespoons olive oil

• 1 teaspoon apple cider vinegar

• 2 teaspoons chili powder

• 1 teaspoon granulated garlic ( or 2 garlic cloves)

• 1 teaspoon cumin

• 1/4 teaspoon chipotle powder (or smoked paprika for smoky flavor)

• 1 teaspoon kosher salt

• 1 teaspoon dried oregano (or 2 teaspoons fresh)

Instructions

• Place all ingredients in a blender.

• Blend until smooth.

• The Enchilada sauce will cook as it bakes with enchiladas.