Updated: Jun 16, 2022
Looking for a hearty meatless Monday meal? Look no further. Cheese and fully of protein, you won't miss the meat!
2 small yams diced
2 tsp FRESH IS BEST TACO SEASONING
1 tbsp olive oil
1 can black beans (15oz)
1 container FRESH IS BEST BLACK BEAN DIP
1 jalapeno, diced
Zest of 1 lime
1 container of FRESH IS BEST SALSA, split
8-10 flour or corn tortillas
¾ cup tex mex cheese
1 can red enchilada sauce
1 cup of tex mex cheese
Juice of ½ a lime
½ tsp FREH IS BEST TACO SEASONING
¼ cup sour cream
1 tsp water
¼ cup red onion
¼ cup chopped cilantro
Preheat the oven to 400F. Line a baking sheet with parchment paper.
Peel the yams and cut into ½ inch pieces. Season the yams with 1 tsp of Fresh is Best taco seasoning and olive oil. Place on a baking sheet and bake for 30 minutes until fully cooked.
While the yams are baking, blend a container of Fresh is Best salsa, leaving 1/3 cup for the yam and black bean filling. Pour the blended Fresh is Best salsa into a 9 x 13” pan.
Combine the black beans, Fresh is Best black bean dip, 1/3 cup of Fresh is Best salsa, diced jalapeno, lime zest, and cheese.
Take yams out of the oven. Let them cool for a few minutes, then add them to the black bean mixture. Mix well and add the rest of the Fresh is Best taco seasoning.
Warm up the tortillas in the microwave this will make them easier to roll.
Fill each tortilla with ½ cup of the filling. Put the filling to the side of each tortilla, fold in each end, and roll. Place the filled tortillas in the 9 x 13” pan.
Top the tortillas with enchilada sauce and cheese. Bake for 25-30 minutes until filling is heated and the cheese is golden.
While the enchiladas are baking, chop the red onion, cilantro and make the sour cream sauce. For the sauce, mix the sour cream, water, lime juice, and Fresh is Best taco seasoning.
Remove the enchiladas from the oven and let them cool. Drizzle the sour cream sauce and sprinkle the red onions and cilantro. Serve and Enjoy!
* Make it vegan, remove cheese and sour cream