courtesy of Bon Appetit, The test kitchen

For some added kick, garnish with pickled jalapeño slices.



Ingredients
4 8-inch-diameter flour tortillas (or Corn)
1 lb yams, cut into 1/2- to 3/4-inch cubes, roasted
2 tablespoons vegetable oil, divided
1 cup chopped yellow onion
1 small red pepper, thinly sliced
1 15-to 16-ounce can black beans, rinsed, drained
1/2 cup salsa, divided
2 garlic cloves, chopped
1 teaspoon chili powder
1 cup coarsely grated hot pepper
Monterey jack cheese
1/4 cup chopped fresh cilantro
Sour cream
Additional salsa
Fresh cilantro sprigs (for garnish)

Method

1. Preheat broiler. Put tortillas in single layer on baking sheet. Brush with oil. Broil until toasted, about 3 minutes. Turn; set aside.
2. If you don\'t have time to roast the yams, you can place squash in microwave-safe bowl. Sprinkle water over, cover with plastic wrap, and microwave until just tender, about 3 minutes; drain. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onion and sauté until beginning to brown, about 3 minutes. Add red pepper; stir 1 minute, then add yams. Season with salt and freshly ground black pepper. Spread out squash in even layer over 1 tortilla. Add 1 tablespoon oil to skillet. Add beans, 1/4 cup salsa, garlic, and chili powder. Using potato masher, crush until beans are coarsely mashed; season with salt and pepper. Stir in 1/4 cup salsa. Spread over second tortilla. Sprinkle cheese over third tortilla. Leave fourth tortilla plain.
3. Broil tortillas until cheese melts and vegetables are browned in spots, about 3 minutes, watching to prevent burning. Transfer black bean tortilla to plate; sprinkle 1/4 cup chopped cilantro over. Top with cheese tortilla, squash tortilla, then plain tortilla. Cut into 4 wedges. Garnish with sour cream, salsa, and cilantro sprigs.