1 tsp. olive oil

2/3 C. chopped onion

1 C. yam, peeled, diced (1/2-inch thick)

2 garlic cloves, chopped

1 C. drained, canned black beans

1 canned chipotle chili in adobo, minced

1 T. minced fresh oregano (or 1 tsp. dried)

Cilantro-lime cream (see recipe below)

Cilantro sprigs

Cilantro-Lime Cream

1 14-ounce package soft (silken) tofu, drained

1/2 C. firmly packed cilantro leaves

1 green onion, cut into 2-inch pieces

1 large jalapeño, stemmed and seeded

1 garlic clove

2 tsp. ground cumin

1/3 C. fresh lime juice

2 T. extra virgin olive oil

 

Char chili peppers over gas flame or grill under broiler, turning frequently, until blackened on all sides. Transfer to a plastic bag and seal to enclose steam. Heat olive oil in heavy medium nonstick skillet over medium-high heat. Add onion and sauté until tender and golden brown, about 10 minutes. Add yam and garlic and sauté until yam is just tender, about 8 minutes. Stir in beans, chipotle, and oregano. Season with salt and allow to cool. Peel chilies. Using small sharp knife, carefully cut around stem of each pepper. Remove stem and seeds leaving chili intact. Fill with bean mixture, dividing evenly. Return stems to chilies. (Can be prepared up to 1 day ahead, cover and refrigerate.) For the cilantro-lime cream: Combine first 6 ingredients in food processor or blender. Blend until smooth. Mix in lime juice and olive oil. Season generously with salt. (Can be prepared 3 days ahead. Thin with 2 T. water if necessary.) Makes about 2 C.. Preheat oven to 350°F. Bake chilies until heated through, about 15 minutes. Spoon 1/4 C. cilantro-lime cream onto center of each plate. Place chili atop cream. Garnish with cilantro sprigs and serve.