Recipes Nugget Markets Signature Recipes
Vegan Yam & Black Bean Enchiladas
- Prep time
- 35–40 minutes PT40M
- Cook time
- 35–40 minutes PT40M
- Yield
- 7–8 servings
- Difficulty
Who doesn't love enchiladas? Make this vegan-friendly variety using spicy roasted veggies, black beans and salsa, plus a plant-based cheese!
Ingredients
- ½ teaspoon chipotle powder
- ½ teaspoon guajillo powder
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 large yams, small diced (about 3 cups)
- 1 globe eggplant, small diced
- 4 tablespoons olive oil, divided
- 1 can (15 ounces) black beans, drained and rinsed
- 7 ounces shredded Mexican-style vegan cheese, divided
- 1 bunch cilantro, chopped, divided
- 1 cup Nugget Markets Homemade Chipotle Salsa
- 2 tablespoons vegetable oil, divided
- 16 corn tortillas (6-inch)
- 3 cups fire-roasted salsa, divided
Preparation
Heat oven to 400°F.
Mix the chili powders, cumin and salt. In separate bowls, toss the yams and eggplant with 2 tablespoons of olive oil each, and then with half of the spice mix each. Place on 2 separate lined baking sheets and roast in oven for 10–12 minutes, or until tender and beginning to caramelize. Remove from oven and let cool for 10 minutes.
Combine yams and eggplant in a work bowl, add black beans, half the vegan cheese, half the cilantro and the chipotle salsa. Toss gently with a spatula to combine.
Heat an 8-inch sauté pan over medium-high heat. Add 1 tablespoon vegetable oil and quickly pan-fry the tortillas for about 15 seconds on each side, adding more oil as needed, then stack on a work surface.
Place about ¼ cup the yam filling on each tortilla and roll to make the enchiladas. Spread 1 cup of the fire-roasted salsa on the bottom of a baking dish. Lay enchiladas on top, seam-side down. Top with remaining salsa and shredded vegan cheese.
Cover with foil and bake for about 20 minutes, until heated through. Garnish with remaining chopped cilantro.