Black beans. Yams. Whenever I see these two ingredients together in a recipe I swoon. I love them both on their own, but when they’re together it’s a beautiful thing. I usually put black beans in my enchiladas, that’s nothing new (see Chicken and Black Bean Enchiladas and Black Bean and Sausage Enchilada Casserole), but I had yet to try putting yams in them. I figured it was about time I gave it a shot. Tony and I were in love with these enchiladas. Seriously, Tony had three helpings for dinner and then more for lunch the next day. I showed slightly more restraint than Tony, but I’ll admit I ate quite a few of them too. The boys weren’t as crazy about them as we were. Bennett ate them, but didn’t seem that enthusiastic about it. Cole said he didn’t like them. Tony replied with something like, “What? Are you crazy? These are the best enchiladas ever!” But Cole wasn’t convinced. He ate a few bites, but did so begrudgingly. I just can’t seem to get these boys to share my love of yams no matter how hard I try. It was probaby for the best, because Tony and I really didn’t want to share the enchiladas anyway.

Black Bean and Yam Enchiladas
3 medium yams, cooked and peeled
1 can (19 oz) black beans, drained and rinsed
1 can (14 oz) diced tomatoes, drained
2 tsp chili powder
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
dash of salt and pepper
1 cup cottage cheese
Red Sauce (recipe below)
12 large tortillas (I used spinach and whole wheat)
1 ½ cups grated cheddar cheese

In a large bowl, mash the yams and beans. Add tomatoes, chili powder, cumin, onion powder, garlic powder, salt, pepper and cottage cheese. Stir until combined.
In two 9×12″ baking dishes, spread just enough red sauce to cover the bottom of the dishes.
Assemble the enchiladas by spreading the yam mixture down the centre of the tortillas and rolling them up. Place them seam-down in the baking dishes. Top with remaining red sauce and sprinkle with cheddar cheese. Bake at 350F for 30 minutes. Let stand for 10 minutes before serving (if you can wait that long).

 
Red Sauce
1 tablespoon olive oil
2 crushed garlic cloves
1 teaspoon onion powder
½ teaspoon dried oregano
2 ½ teaspoons chili powder
½ teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
¼ teaspoon ground cumin
1 teaspoon dried parsley
¼ cup salsa
1 6 oz can tomato sauce
1 ½ cups water

Heat oil in a large saucepan over medium heat. Add garlic and sauté for 1 minute. Add the onion powder, chili powder, oregano, basil, ground black pepper, salt, cumin, parsley, tomato sauce and salsa. Mix well and then stir in the water. Bring to a boil, reduce heat and simmer for 15-20 minutes.