Recipe Vortex

2 tbsp olive oil

1 onion, diced

4 garlic cloves, rough chopped

1 red bell pepper, diced

1 small yam, diced small

1/2 tsp salt

1 cup corn

1 tsp cumin

1 tsp coriander

1 tsp oregano

1 14 oz can black beans, rinsed and drained

1/4 cup chopped cilantro

8" tortillas (wheat, corn or gluten-free)

2 cups grated cheese (pepper jack, Mexican blend, cheddar, mozzarella, or vegan)

14.5 oz can fire-roasted diced tomatoes (with juices)

1/4 cup water

2 tbsp olive oil

1 tsp apple cider vinegar

2 tsp chili powder

1 tsp garlic powder (or 2 garlic cloves)

1 tsp cumin

1/4 tsp chipotle powder (or smoked paprika)

1 tsp salt

1 tsp oregano (or 2 tsp fresh)

sour cream (or vegan)

avocado

hot sauce

arugula salad

Place all enchilada sauce ingredients in a blender and blend until smooth.

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.

Preheat oven to 400 F.

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.

Assemble your Enchiladas: 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 hot sauce.