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Published July 02 2012

Christine Forbes’ Yam Enchiladas Verde



1 purple onion finely diced

1 red pepper finely diced

1 can organic black beans drained and rinsed

1 small package frozen organic corn

2 large yams peeled and cubed

1 package corn tortillas

1 large can green enchilada sauce

1 chipotle pepper in adobo sauce (comes in small can in Mexican aisle)


Boil yams for 12 minutes and drain well

Add yams and 1-2 chipotle peppers to a food

processor and blend well

In a skillet, add broth or a little oil

Sauté onion and peppers until soft

Add frozen corn and sauté until corn is warmed through and slightly browned

Add drained black beans and heat through

Spray a 9 x 13 baking dish with cooking spray

Add a little of the enchilada sauce to the bottom to cover lightly

Place a spoonful of the yam mixture on each corn tortilla and spread

Place a spoonful of the bean mixture in the center of each tortillas and roll

Place all rolled tortillas into the baking dish

Cover with the remaining enchiladas sauce

Bake at 350 for 35 minutes

Cool for 10 minutes before serving