Karicia's Vegan Enchiladas

The three primary crops in the Native American culture: maize (or corn), squash, and beans are simply delicious together.
16 corn tostadas (toast tortillas made with just corn, lime and salt, under broiler)
2 cans Hatch Green Chili Enchilada Sauce, medium*
1 can black beans, rinsed
1 large yam (orange sweet potato) cooked, diced (can also use butternut squash)
1 tsp cumin

Layer in a 9x13 pan: about 1/3 of the sauce/ 8 tortillas,/yams and beans sprinkled with cumin/ and about 1/3 of sauce,/8 more tortillas,/and remaining sauce.  Bake covered at 350 for 45 minutes.  Remove cover for last 15 minutes.  I also like this cooked slower at 300 degrees.  Serve with cilantro, avocado, and Pioneer Woman’s Restaurant Salsa Recipe.

*Creamy enchilada sauce if you want to make your own:
1 small yellow onion, minced
2 cloves garlic, minced
1 ½ Tbsp ancho chili powder
2 tsp ground cumin
½ tsp oregano
3 c. cauliflower florets
1 c. vegetable stock
salt to taste

Saute onion over medium heat about 10 minutes.  Add water a bit at a time to keep the onion from sticking.  Add garlic, and spices, and cook for another minute.  Puree cauliflower and stock in a blender 1-2 minutes, and add to the onion/spice mixture, cooking until sauce is hot.  Season with salt to taste.