Monday, 23 June 2014

Yam Enchiladas

Sometimes, when you really work hard at what you want and keep a positive attitude (well, for the most part anyway) you find yourself exactly where you planned on being. As much as it took a bit more time than I wanted, I finally found a job that suits my needs and allows me to continue working on Plates for Plants.


I am lucky enough that this also means that I get to work from home! Time saved, no need to commute and no need for bus passes and less temptation to eat out are all massive perks.


And more time for food! It's nice because since being back in Canada, I'm not rushed to absolutely have to do recipes during the day, since the sun doesn't set at 6pm every single day as it did in Costa Rica. Which means good pictures are available for a much longer time period!


Okay, let's get to the food. This recipe is quite delicious and since we are very partial to any type of latin american food, it was very popular. These enchiladas are quite simple to make, you can even make the filling ahead of time, as well as the sauce. So when dinner comes around all you have to do is warm the tortillas, stuff and roll them and slater them in sauce. In the oven and voila! Dinner is served.


As always you can adjust the spice level to your preferences. I enjoy a sprizt of lime and a tumble of avocado to top mine, but yet again if you want to keep your fat intake as low as possible, omit the avocado.



Yam Enchiladas

Ingredients:

- 2 large yams, peeled and cubed.
- 3/4 cup black beans
- 1 small onion, minced
- 1 bell pepper, diced finely
- 1 tsp cumin
- S/P
- 10 corn tortillas

Sauce:

- 2-3 large tomatoes
or
- 2 cups tomato sauce
- 1 jalapeño
- 1 tsp cumin
- 1 red pepper

Pre-heat oven to 350F

Boil the yams until tender.

In a large pan, water sauté the onion and pepper until softened, about 5-6 minutes.

Transfer yams and vegetables into a large bowl and mash until well incorporated. Add spices. Warm the tortillas in the oven and then stuff and roll them, about 2-3 tbsp of filling per tortilla. 

While the potatoes are boiling, blend the tomatoes or tomato sauce with the rest of the sauce ingredients and simmer until it has reduced to a thick consistency. 

Pour some sauce into an oven safe dish to cover the bottom, then add in the enchiladas and then pour the rest over them. Bake for 20-30 minutes.

Enjoy!

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