- 2 cups diced yams
- 3 tablespoons olive oil, divided
- Salt and pepper, to taste
- 2 cups chopped onions
- 3 to 4 cloves garlic
- 1 Anaheim chile, seeded and chopped, or 1 small can of diced green chiles, drained
- 2 tablespoons chopped fresh oregano
- 1 teaspoon each ground cumin and chile powder
- 1/2 teaspoon chipotle powder, or more to taste
- 1/4 teaspoon ground cinnamon
- 3 cups cooked black beans
- 12 to 15 corn tortillas
- 3 cups red enchilada sauce (mild or medium)
- 2 avocados, diced
- 4 to 5 cups shredded Jack or cheddar cheese
Preheat oven to 375° F. Toss yams with 1 tablespoon oil and season with a little salt and pepper. Spread on a baking sheet and roast for 15 minutes, or until tender and lightly golden.
In a heavy sauté pan heat remaining oil over medium-high heat. Sauté onions, garlic and chiles for 5 to 6 minutes, or until onions are tender. Stir in oregano, cumin, chile powder, chipotle powder and cinnamon; cook for 1 minute more. Add beans and mash lightly to absorb lots of flavor. Season with salt and pepper. (It should be highly seasoned!)
Dip 4 to 5 tortillas in enchilada sauce and place them in the bottom of a 9- by 13-inch casserole dish. (You may break them in half to fit better if you like.) Top with 1/2 the bean mixture, 1/2 the yams, 1/2 the avocado and 1/3 the cheese. You may drizzle with a little extra sauce if you prefer a juicier dish.
Repeat with 4 or 5 more dipped tortillas, bean mixture, avocadoes, cheese and sauce. Top with a last layer of 4 or 5 dipped tortillas and the last of the cheese.
Bake at 375° F, uncovered, for 25 to 30 minutes until bubbly and golden.
Other options for layering:
Cooked brown rice
Roasted or grilled chicken or steak