Black Bean, Corn, and Yam Enchilada Bake
This tasty dish will warm your family's heart and soul on a cool day.
- 3 large garnet or jewel 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° F. Bring water to rapid boil in stockpot. Add sliced yams and cook until tender. Drain and cool.
- Sauté 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.