Nugget Markets Vegan Yam & Black Bean Enchiladas Recipe

Ingredients

• ½ teaspoon chipotle powder
• ½ teaspoon guajillo powder
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher 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 Fresh to Market Chipotle Salsa
• 2 tablespoons vegetable oil, divided
• 16 corn tortillas (6-inch)
• 3 cups fire-roasted salsa, divided