Step by Step

1. 1. In a large saucepan, heat oil over medium heat. Add chili powder and flour, constantly whisking to combine. The mixture will be a thick paste (roux).
   2. Slowly add in a small amount of tomato sauce, whisking until the roux has dissolved. If you don’t whisk, it will end up a lumpy mess! Once the roux is combined, add the rest of the tomato sauce and chicken broth. Whisk to combine.
   3. Add in the rest of the spices, stir to combine.
   4. Bring to a boil, reduce heat and simmer for 15 minutes.
   5. Remove from heat and use in your enchilada recipe, or cool and divide into containers for storage.

1. Preheat the oven to 350F.
2. Heat the olive oil in a skillet over medium heat.
3. Add the onions, saute until tender, about 3-4 minutes.
4. Remove the onions from heat and throw in the beans and the yam. Mix well.
5. Measure out 1.5 cups of the enchilada sauce you just made. Set the rest aside – it freezes well. Save it for your next batch!
6. In a 9×9 baking dish, lay out three of the corn tortillas. You will probably have to tear one up – you want to make sure you’re covering the bottom of the dish.
7. Spoon two tablespoons of the enchilada sauce onto the tortillas and spread around.
8. Dot 1/2 of the bean/yam mixture over the tortillas and sauce, then spread as evenly as possible.
9. Sprinkle 1/2 of the cheese over the bean/yam mixture.
10. Repeat the layers EXCEPT for the cheese.
11. Do the final layer of tortillas, then pour the remaining enchilada sauce over the top.
12. Sprinkle with the remaining cheese.
13. Bake for 25 to 30 minutes, until bubbly.
14. Let cool for about 10 minutes before serving.