Yam and Black Bean Enchiladas Recipe

Salsa Roja (Enchilada Sauce)
Adapted from How to Cook Everything Vegetarian

2 large guajillo chiles, or other medium hot-dried chiles
¼ cup vegetable oil
2 large onions, chopped
4 cloves garlic, minced
2 large cans tomatoes, or 2 lbs fresh tomatoes cored, peeled, seeded and chopped
1 tablespoon sugar
salt and freshly ground black pepper
¼ cup cilantro, chopped
3 tablespoons lime juice
First you will need to prep the chiles. Lightly toast them under the broiler, in a toaster oven or in a cast iron skillet. Cover with cold water and soak for 15 minutes. Stem them and mince them.

Put the oil in a medium saucepan and put over medium heat. Add chiles, onions and garlic and cook stirring occasionally until the onions soften. Should take about 5 minutes. Add the tomatoes, sugar and a bit of salt and pepper. Bring to a gentle simmer and cook for 20 minutes or until thickened stirring occasionally.

Stir in cilantro. Taste and adjust for seasoning.

Yam and Black Bean Enchiladas
(serves 2)

2C enchilada sauce
1T vegetable oil
4 tortillas
1 can black beans
1C cooked and mashed yams (seasoned)
1C monterey jack cheese, shredded
1 small fresh chile, deseeded and chopped (optional)
fresh cilantro, chopped
2 green onions, thinly sliced
fresh limes and sour cream for garnish

Preheat the oven to 350F. Put half the enchilada sauce in a medium casserole. In a large skillet over medium high heat. Heat the oil and brown the tortillas on each side for about 10 seconds. On a plate or cutting board lay out a tortilla, spread with 1/4 of the yam, cheese and black beans. Sprinkle some fresh cilantro, onions and hot peppers if using. Roll up like a burrito and place in the casserole seam down. Repeat for the other two tortillas. Top with remaining sauce and excess cheese if you like. Bake for 20 minutes or until bubbly. Serve with any remaining cilantro or onions as well as fresh lime wedges and sour cream.