Black Bean and Yam Enchiladas-A great recipe for meatless monday!

I found this recipe from the wonderful shrinking kitchen! She has super duper, healthy recipes and you should totally check her blog out! Click here!! we love Black Bean Enchiladas at our house! Especially the homemade enchilada sauce! Wonderful and no stuff I can't pronounce in it! Yay! Totally meatless too. Sweet! 

Here's the recipe!!

Black Bean and Yam Enchiladas

2 tablespoons olive oil
5 tablespoons chili powder
4 tablespoons flour
2 15 ounce cans of tomato sauce
3 cups lower sodium chicken broth 
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1/ t2easpoon salt
2 1/2 teaspoons cumin
3 cups of the enchilada sauce
2 tablespoon olive oil
1 medium onion, diced
2 cups yam, cooked and mashed
2 15 ounce can black beans, drained
1 cup shredded sharp cheddar cheese
18 small corn tortillas

To make the Enchilada Sauce
In a large sauce pan, heat oil over medium heat. Add chili powder and flour whisking constantly to combine. Mixture will be a thick paste (roux).
Slowly add in a small amount of tomato sauce whisking until the roux has dissolved.  Once the roux is combined, add the rest of the tomato sauce and chicken broth. Whisk to combine.
Add in the rest of the spices, stir to combine.
Bring to a boil, reduce heat and simmer for 15 minutes.
Remove from heat and use in your enchilada recipe, or cool and divide into containers for storage.

For the Casserole
Preheat the oven to 350F.
Heat the olive oil in a skillet over medium heat.
Add the onions, saute until tender, about 3-4 minutes.
Remove the onions from heat and throw in the beans and the yam. Mix well.
Measure out 3 cups of the enchilada sauce you just made. Set the rest aside - it freezes well. Save it for your next batch!
In a 9x13 baking dish, lay out six of the corn tortillas. You may need to tear one up - you just want to make sure you're covering the bottom of the dish.
Spoon some of the enchilada sauce onto the tortillas and spread around.
Dot 1/2 of the bean/yam mixture over the tortillas and sauce, then spread as evenly as possible.
Sprinkle 1/2 of the cheese over the bean/yam mixture.
Repeat the layers EXCEPT the cheese.
To finish, do the final layer of tortillas, then pour the remaining enchilada sauce over the top.
Sprinkle with the remaining cheese.
Bake for 25 to 30 minutes, until bubbly.
Let cool for about 10 minutes before serving.
PS only 239 calories per serving!!

LOVES!!

Emily