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
Fresh cilantro sprigs (for garnish)Method
- Preheat broiler. Put tortillas in single layer on baking sheet. Brush with oil. Broil until toasted, about 3 minutes. Turn; set aside.
- 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.
- 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.