My pantry is bursting with yams this time of year. Quite honestly, I was getting bored with the same old recipes when went searching and stumbled upon this idea. I tried several variations and came up with my own adapted recipe below. Enjoy!
- 1 15-oz can black beans, rinsed and drained
- 2 teaspoons minced garlic
- One lime’s worth of fresh lime juice
- 2 cups cubed, baked sweet potatoes (one extra-large or two smallish sweet potatoes)
- ⅓ cup crumbled goat cheese (optional) – my kids did not like it with this ingredient, but adults in our home did
- ½ cup chopped roasted green chiles
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper, if you like spicy food like me
- 1 jalapeño, diced
- 1 small yam, diced
- Sea salt and black pepper, to taste
- 1 jar of salsa verde
- 8 organic corn tortillas
- Monterey Jack cheese
- Chopped fresh cilantro
- Sliced avocado
- Preheat oven to 350 degrees. Pour enough salsa verde into your baking dish to lightly cover the bottom.
- Mix together the filling ingredients in one bowl.
- Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them. Add ⅛ of the filling to each tortilla, sprinkle with cheese, wrap and place it in your baking dish. Repeat for all of the tortillas.
- Top with more salsa verde and cheese. Bake for 20 to 25 minutes, until sauce is bubbling and tortillas look slightly golden.
- Sprinkle with fresh cilantro and serve with freshly sliced avocado. Enjoy!