WFPB Enchiladas

I was really happy the other night when I made enchiladas that I expected no one to like, and everyone in the family gave them huge compliments (except Sam who said they were okay, but that's like four stars for him!).

There were only six ingredients: Corn tortillas (already cooked crisp like tostadas), 1 can Hatch medium green chili enchilada sauce, a cooked diced yam (or orange sweet potato), and 1 can rinsed black beans.

Toss yam and beans with salt and about 1/2 tsp cumin and layer ingredients like this: 1/2 the sauce, 6 tortillas, yam/bean mixture, 6 tortillas, other 1/2 of the sauce.  Cover and cook low and slow at 300 degrees for almost 2 hours.  They were so unexpectedly good, I wish I had leftovers.

Or you can buy Amy's frozen enchiladas- single serving.