I made this casserole last Sunday, and it fed us for nearly a week. Not every meal, of course, but we had it for dinner twice and for lunch three times. That’s the beauty of casseroles; besides being (generally) easy and economical to make, they provide multiple meals which can really free up some time for you during the week. I have a pretty crazy work-week schedule and there are plenty of nights when I absolutely do not want/have time to make dinner so I really appreciate recipes like this. As an added bonus, this heats up really well in the microwave, making it perfect for a packed lunch too!

The inspiration came from a casserole recipe over at Healthy Girl’s Kitchen. I saw it and thought it looked delicious, although in the end I changed it up a bit. I really didn’t have the energy to make cashew cheese, I’m sure you understand. I made a few other changes… overall I don’t think I made it any less healthy, really. I did make it a little more SPICY though… and of course added some Daiya!

If you’re a fan of the whole sweet potato/black bean/corn mexican combo, you should really give this casserole a try! It’s not the quickest recipe, but most of the time you’re able to multi-task… Boil the taters while prepping the other ingredients, bake the casserole while cleaning everything up… you know how it goes. While I was multi-tasking, Santa Jason came home from a trip to Albuquerque with the goods from Trader Joe’s!

We’re getting our very own TJ’s in Colorado next year, but until then I have to continue to stock up when I get the chance!

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Layered Sweet Potato Enchilada Casserole (8 hearty servings)

Adapted from Healthy Girl’s Kitchen Recipe

Ingredients:

• 3 large sweet potatoes (or about 3 cups smashed- but if you end up with more you can pad that a little)
• 15 oz. can black beans, drained and rinsed
• 10 oz can Rotel w/ green chilies, drained
• 15 oz can sweet corn kernels, drained
• 1 bunch scallions, sliced thin with white parts and top parts kept separate
• 1/2 cup Taco sauce (medium or hot, depending on taste), plus a couple Tablespoons
• Juice and zest of 2 limes
• Sea salt
• Chili powder, to taste (I used 1/2 T)
• 12-14 taco or fajita sized flour tortillas, all sliced in half
• 1.5 cups salsa
• Daiya cheddar, or vegan cheese of choice, to sprinkle on top

Directions:

1. Peel and chop the sweet potatoes, then boil until tender.
2. In a large bowl, combine beans, Rotel, corn, scallions (the white parts only) and taco sauce, mixing well.
3. When the sweet potatoes are cooked, mash them, then add lime juice, sea salt and chili powder (if using), and set aside.
4. Drizzle bottom of 9×13 casserole or baking dish with 2-3 T taco sauce, making sure the entire bottom is covered. Arrange tortilla halves across bottom of pan.
5. Cover tortillas with half of the sweet potato mixture, gently spreading to get maximum coverage. Next add a layer of the bean/corn mix (half of what you have), followed by a layer of tortillas.
6. Repeat once, ending with a layer of tortillas on top (this makes 3 layers of tortillas). Cover with salsa, cheese and the rest of your sliced scallions.
7. Cover with foil and bake at 350 for 20 minutes, remove foil and bake for another 5-8 until cheese if fully melted.

Enjoy!