- 2 large yams (1 1/2 to 2 pounds total)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 small jalapeño pepper, chopped
- 1/4 to 1/2 red bell pepper, chopped
- 2 garlic cloves, chopped
- 1 to 2 medium tomatoes, chopped
- 1 cup salsa, ideally with mango
- 2 cups cooked black beans, rinsed and drained
- 2/3 cup chopped cilantro
- 2 tablespoons freshly squeezed lime juice
- 1 cup cooked amaranth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Kosher salt or sea salt and freshly ground black pepper
- 6 warm (gluten-free) tortillas, for serving
- 1 large avocado, sliced, for serving
- 1 cup sour cream, for serving (optional)
- Scrub (but don't peel) the yams, cut them into bite-size pieces, and steam in a saucepan or steamer basket until tender but still holding their shape, about 10 minutes.
- Heat the olive oil in a large skillet over medium heat, and then add the onions and cook, stirring frequently, until soft, about 5 minutes. Add the jalapeño pepper and bell peppers and continue cooking for an additional 3 to 4 minutes, until they begin to soften. Add the garlic and cook, stirring, for 1 minute, then stir in the yams, tomatoes, salsa, beans, cilantro, and lime juice and cook just to heat through, about 3 to 4 more minutes. Finally, add the amaranth, chili powder, and cumin and season to taste with salt and pepper.
- Serve in warm tortillas and top with avocado and, if you like, sour cream.