- Preheat oven to 400 F
- Heat oil in a large skillet over medium-high heat. Add onion and stir 2-3 minutes until fragrant. Lower heat to medium add bell pepper, yams, garlic, and salt. Saute this until yams and peppers are tender about -7-9 minutes. If mixture gets dry, add a splash of water, lower heat, and cover and gently steam until yams are fork-tender.
- Fold in the fresh corn and cumin, coriander, and oregano. Saute 3 more minutes. Remove from heat.
- Add the black beans, taste for salt, adding more if you like. Stir in half the cilantro.
- Grease a 9 x 13 baking dish. Pour 1/2 cup of the enchilada sauce and spreading around so the bottom of the pan is nicely coated.
- Place 1/2 cup filling down the center of the tortilla add 2-3 tablespoons grated cheese over top and wrap it up tightly.
- Place enchilada seam side down over the sauce. Repeat with the remaining 7 tortillas nestling them side by side.
- Pour the remaining Enchilada Sauce over the enchiladas, leaving the edges exposed if you like (for crispy edges). Sprinkle with remaining cup of cheese.
- Place in the hot oven, foiled for 20 minutes then uncover for the last 6-10 minutes until cheese is nice and melty.
- Let stand 10-15 minutes before serving ( tented with foil). Scatter the remaining chopped cilantro over the enchiladas. Serve with sour cream and avocado.
1–2 tablespoons olive oil
1 onion diced
4 garlic cloves, chopped
1 red bell pepper diced
1 small yam, diced
1/2 teaspoon salt
1 ear of corn, kernels cut off ( about 1 cup)
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon dried oregano
1 14 ounce can black beans rinsed, drained
1/4 cup chopped cilantro ( optional)
2 cups enchilada sauce
8 inch tortillas
2 cups grated cheese
Garnishes: sour cream, avocado