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!
Layered Sweet Potato Enchilada Casserole (8 hearty servings)
Adapted from Healthy Girl’s Kitchen Recipe
- 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
- Peel and chop the sweet potatoes, then boil until tender.
- In a large bowl, combine beans, Rotel, corn, scallions (the white parts only) and taco sauce, mixing well.
- When the sweet potatoes are cooked, mash them, then add lime juice, sea salt and chili powder (if using), and set aside.
- 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.
- 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.
- 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.
- Cover with foil and bake at 350 for 20 minutes, remove foil and bake for another 5-8 until cheese if fully melted.