Instructions: Tip the yams into a 9-inch (23-cm) glass pie dish along with the garlic and water or stock. Cover with vented plastic wrap and microwave on full power until tender about 3 minutes. Let stand for 2 minutes, then drain if necessary.

In a processor or blender combine the yam mixture, beans, oregano, curry powder, pepper flakes and butter and whiz until smooth and combined, Scoop into taco shells, garnish with tomatoes, scallions and onions and serve.

Note: If youd rather, use flour tortillas, crepes, or pita halves instead of taco shells. The mixture is also delicious stuffed into cooked acorn squash or used in omelettes.

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