Black Bean, Corn, and Yam Enchilada Bake

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Black Bean, Corn, and Yam Enchilada Bake

 

3 large yams, scrubbed, skin-on, thickly sliced

8 cups water

1 large yellow onion, coarsely chopped

1 Anaheim or jalapeno pepper, finely chopped include seeds for increased

spiciness

1 tablespoon olive oil

1 tablespoon chili powder

1 15 ounce can or 2 cups cooked black beans

1 10 ounce package frozen corn kernels

1 package soft yellow corn tortillas

1 can or bottle prepared enchilada sauce

finely chopped fresh cilantro, green onion, and tomato for garnish

 

Preheat oven to 375 degrees. Bring water to rapid boil in stockpot. Add sliced

yams and cook until tender. Drain and cool.

Saute onion and pepper in olive oil over medium heat until transparent. Combine

yams, onion and pepper mixture, and chili powder in a food processor and blend

until creamy. Add extra water, as needed, to achieve desired creaminess.

Later ingredients in a 9 " x 13 " pan in the following order: enchilada sauce,

corn tortillas, yam mixture, a sprinkling of black beans and corn. Continue the

layering until you reach the top of the pan (there should be enough for three

layers.) The top layer should consist of a spreading of the yam mixture topped

with the remaining enchilada sauce.

Bake in oven for 45 minutes or until bubbly hot. Let cool for 10 minutes after

removal from oven. Top with cilantro, green onion, and tomato.

Makes 8 servings.

 

 

 

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