Spicy Black Beans and Tomatoes

Ingredients:

1. 1/4 cup vegetable broth
2. 1/2 cup chopped onion
3. 2 garlic cloves, minced
4. 2 14.5-ounce cans diced tomatoes, drained
5. 2 tablespoons canned chopped green chilies
6. 2 15-ounce cans black beans, drained and rinsed
7. 1 tablespoon chopped fresh cilantro or parsley
8. 1/2 teaspoon ground cumin
9. 1/2 teaspoon crushed red pepper
10. 1/4 teaspoon chili powder

Method:

Heat broth in non-stick skillet over medium-high heat. Add onion and garlic. Saute until tender.Peel yams and cut into 1/2-inch cubes (you should have about 4 cups). Toss with olive oil and spread in a 9”×13” baking dish. Top with apple and cranberries.
Mix maple syrup and orange juice and pour over casserole. Cover and bake until yams are tender when pierced with a fork, about 1 hour.