Black Bean, Corn, and Yam Enchilada Bake

Ingredients

• 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

Instructions

1. Preheat oven to 375° F. Bring water to rapid boil in stockpot. Add sliced yams and cook until tender. Drain and cool.
2. 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.
3. 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.
4. 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.