Smokey Kale and Sweet Potato Enchilada Casserole

Whew, that’s a mouthful to say!

If this sounds familiar, it should: it’s a variation of my Layered Sweet Potato Enchilada Casserole from last May. They’re both very similar, only this one has both kale and chipotle peppers in adobo sauce, so it’s spiiicccyyy. And smoky. And really hearty with all those potatoes and tortillas- kind of perfect for the cold snowy month of March.

Smokey Kale and Sweet Potato Enchilada Casserole (8 hearty servings)

Ingredients:

1 bunch of kale, washed, destemmed and torn
1 teaspoon powdered garlic
3 medium sweet potatoes (about 2.5 cups smashed)
2-3 chipotles in adobo sauce, plus about 1 Tablespoon of the sauce, diced
15 oz can black beans, drained and rinsed
10 oz can rotel with green chilies, drained (if you want the dish a little less spicy, get the mild with no chilies)
1 cup sweet corn kernels, thawed or drained
1/2 cup taco sauce (medium or hot, your call) plus a couple of Tablespoons
Juice and zest of 2 limes
Sea salt
12-14 taco or fajita sized flour tortillas, all sliced in half
1.5 cups salsa (again, you pick the heat)
Daiya mozzarella for topping

Directions:

Water sautee the kale with the powdered garlic until tender, then set aside.
Peel and chop the sweet potatoes, then boil until tender.
In a large bowl, combine the beans, rotel, corn and taco sauce, mixing well.
When the potatoes are cooked, mash them and add lime juice, sea salt, chipotle peppers and adobo sauce and set aside.
Drizzle the bottom of a 9×13 casserole or baking dish with 2-3 T taco sauce, making sure the entire bottom is covered. Arrange tortilla halves across the bottom.
Cover the tortillas with half of the sweet potato mixture, gently spreading to get maximum coverage. Next, add a layer of the kale followed by a layer of the bean/corn mix (half of what you have), followed by another layer of tortillas.
Repeat once, ending with a layer of tortillas (this makes 3 layers of tortillas, 2 of everything else), then cover with salsa and cheese.
Cover with foil and bake at 350 for 20 minutes, remove foil and bake for another 5-8 until the cheese is fully melted.

Enjoy!

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Cheesy Vegetable Casserole

Hey guys!

Can I just tell you how nice it is to have all my kitchen things out of storage, and to be cooking again? Not to mention chatting here with all of you

To show you just how much I missed you all, I bring you this Cheesy Vegetable Casserole- It’s broccoli, cauliflower and sweet potato smothered in a creamy Daiya cheese sauce, covered with bread crumbs and chili powder! Did I mention it’s a bit spicy too? Yum! The cheese sauce is to die for too… scroll back up and look at that piece of cauliflower on the fork… it’s literally dripping with vegan cheeeeeese!

If the recipe below looks a little familiar, this is actually kind of an amalgamation of my Butternut Mac n’ Cheese and my Cauliflower n’ Cheese recipes. That’s right- there’s butternut in there!

That’s all I have for now- but I’ll be back next week with more. I’m thinking maybe… a breakfast pizza!? I also need to come up with some yummy appetizers for noshing during Sunday’s Patriots game. If I do something other than my Tom Brady or Wes Welker dips, I’ll be back to share it with ya! I hope you all have a wonderful weekend and GO PATS!

Cheesy Vegetable Casserole (serves 5-6 hungry adults)

I used frozen broccoli and cauliflower for this recipe- if you choose to use fresh, simply cook it in the boiling water for a few more minutes. Easy-peasy!

Ingredients:

2 cups sweet potato, peeled and chopped
3 cups frozen broccoli florets
3 cups frozen cauliflower florets
2 Tablespoons vegan butter
3 Tablespoons flour
2 cups So Delicious coconut milk
10 oz butternut squash puree, thawed
1 bag Daiya, cheddar-style
3/4 cup nutritional yeast
1 teaspoon sea salt
3/4 teaspoon + 1 teaspoon chili powder
1 1/2 cups bread crumbs
1 T dried parsley
Cooking spray (must be canned variety)

Directions:

Boil salted water in a large pot, and add sweet potatoes. Boil for 8-10 minutes until they’re starting to get a little soft, then add the broccoli and cauliflower. Turn off the heat and just let it all sit in the hot water for 1-2 minutes, then drain water reserving 1 cup cooking liquid, and set aside.
Melt the butter in the same (now empty) pot over medium heat, then whisk in the flour to create a roux. Stir, stir, stir for about a minute until it’s thick.
Whisk in the milk and cooking liquid and continue to whisk (still over medium heat) until it’s gets thick (6-7 minutes).
Reduce heat to the lowest setting and stir in the squash puree, Daiya, nooch, salt and 3/4 teaspoon chili powder. Keep stirring until the cheese is completely melted, then fold in your veggies.
Coat a 9×13 inch baking dish with cooking spray, then spread the veggie mixture evenly. Top with breadcrumbs, sprinkle the parsley and the rest of the chili powder (go easier if you don’t love the heat). You might also want to add extra salt at this point (I did, ha ha). Give the whole think a light coating of the cooking spray.
Bake at 350 for about 30 minutes. You’ll see the cheese bubbling around the edges. If the top isn’t browned you can move it under the broiler on low for a minute, but be careful not to burn it.

Enjoy!

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Sweet Potato Tofu Scramble

I go through phases where I eat a lot of tofu scrambz… and then hardly any tofu scrambz. Sometimes on a Sunday I’ll whip up a humungous batch and eat it for breakfast all week long, and part of what makes it such a fun dish is that you can put nearly anything into it. And really, as long as you’re water sauteeing your veggies instead of using oil, and aren’t over doing it with the vegan cheese or meat, it’s a really healthy and low-cal dish!

Back in February (gawd how time flies!) I posted the recipe for my more traditional version, made with a softer tofu, kale and (of course) Daiya:

That version had spicy Field Roast sausage in it too. Looking at that picture makes me want to make a big ol’ pan full of it tonight, actually! But let’s try and stay focused on the one with sweet potatoes.

I used extra firm tofu this time, and kept the veggies in larger, more substantial chunks. This was really a hearty scramble, perfect for these colder mornings. The basic seasonings stayed the same though, it’s just a little sweeter this time around.

Sweet Potato Tofu Scramble (4-5 servings, depending on appetite)

Ingredients:

1/2 large sweet potato, peeled and cubed
1 tub firm or extra firm tofu, pressed well (extra firm will give you chunkier pieces)
1 small onion, your favorite kind (I like red or sweet), chopped
1 bell pepper, your favorite color (or do half n’ half, that’s what I did!), chopped
2 Tablespoons nutritional yeast
1 heaping teaspoon sea salt
1 teaspoon dried thyme, crushed or powdered
2 cloves garlic, minced
1/2 teaspoon turmeric
1 teaspoon cumin
a few sprinkles of pepper
2-3 Tablespoons of maple syrup (if desired)

Directions:

Spread the potatoes out on a plate and cook in a microwave until soft, about 5 minutes.
Water sautee the onions and peppers until soft, 4-5 minutes. Make sure there’s not much water left in the pan. If you used an extra firm tofu, chop it up and add it to the pan. If you used regular firm, you can break it up in the pan with your spatula.
Mix in the sweet potatoes and all the seasonings, except the syrup. Stir really really well so that all the tofu is evenly coated. If it’s too dry, add a couple teaspoons of water.
Keep mixing until everything is warmed through, then taste and adjust S&P. The last step is to stir in the maple syrup.

Enjoy!

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Vegan Chicken Noodle Soup

I don’t have much to say here except that I caught a cold. I was around a large group of people, with many kids, and I was drinking (because for me… the two go hand-in-hand) enough to put my immune system to sleep, apparently. So the next day I started sneezing, then my throat started to hurt and my nose started to run.

My first cold in almost 3 years, and it wasn’t even a small one. It was a WHOPPER of a cold! One of the worst I’ve ever had. And the only solution was ~~Chicken~~ Chik’n Noodle Soup.

I water sauteed the veggies and included lots of onions and garlic (nature’s antibiotics!) along with the usual carrots and celery. This veggie powerhouse also included sweet potatoes, my secret ingredient, if you will. And these adorable little noodles from Barilla- they’re called Cut Spaghetti and worked perfectly in this soup. And, because I’m currently obsessed, I used soy curls for the chik’n.

Seriously. Who would look at that bowl and tell me that’s not chicken noodle soup??

Vegan Chicken Noodle Soup (makes 5-6 servings, more depending on how brothy you make it)

Ingredients:

1 medium onion, chopped (I used vidalia)
3 garlic cloves, minced
1 medium sweet potato, peeled and cubed
2 medium carrots, sliced
3 celery ribs, sliced
2 bay leaves
1/2 teaspoon thyme
2 cups soy curls
3 cups veggie broth
1.5 cups water
10 ounces small, dry pasta (I used cut spaghetti)
S&P

Directions:

Water saute the onion and garlic in a soup pot for 1-2 minutes, then add the potato, carrots and celery. Add more water if necessary and continue to cook until softened, about 8 minutes.
Add the bay and thyme, soy curls, then the broth and water and bring to a boil. Add the pasta and cook for about 5-6 minutes- make sure the pasta doesn’t over cook. If you’re not planning to serve the soup immediately you should reduce the cooking time by a minute or so.
When the pasta is done add S&P as needed. If the broth has thickened you can add more water as needed to thin it out- there’s so much flavor in here it wont taste watery!

Enjoy!

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Grilled Sriracha Sweet Potatoes

Sriracha + Agave may sound like a familiar combination- I’ve shared it with you before, and as good as it was with tofu it might be just a tiny bit better with sweet potatoes.
I brought these to a recent potluck, the one hosted by cattle ranchers. The one where everyone LOVED my butternut squash mac n’ cheese! I dare say these were a hit as well- I think there was just one lonely little tater slice left at the bottom of the bowl.

They’re also really delicious chopped up and added to your salad. They’re spicy though… don’t say I didn’t warn you!

Grilled Sriracha Sweet Potatoes (Serves 4 as a side)

Ingredients:

1 medium large sweet potato
1/4 cup agave
1/4 cup (plus a couple extra squirts) of Sriracha
Non-stick spray

Directions:

Heat grill to medium
Wash and peel the potato, then slice into 1/2 inch thick circles
Mix sriracha and agave, and brush onto one side of the potatoes. Spray the grill, then place the potatoes brushed-side down. Leave for about 8 minutes, then brush the other side with agave-sriracha mixture and flip and leave on for another 6-8 minutes. The exact time will really depend on the temperature of your grill, so make sure to keep an eye on them. Each time I make them, I also like to pull one off and cut into it with a fork to see how soft it’s getting. Top with any extra sauce!

Enjoy!

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Hot Weather Recipes: Grilled Sweet Potato and Black Bean Quesadillas

Sweet Potato & Black Bean Quesadillas

Continuing with my Hot Weather Recipe ideas (meals that require no cooking, or can be prepared on the grill), I present to you: Sweet Potato and Black Bean Quesadillas! (if your grill doesn’t have a burner, you’ll have to boil the potatoes inside or microwave them, in which case I recommend a new grill, ha ha)

To answer your most important question first, YES there is cheese in there- Daiya Jack to be precise, but the creamy sweet potatoes allow you to cut back a little on the ~~calories~~ cheese if you’re so inclined (I was). Plus, it leaves you with more leftover Jack for Cheese n’ Crackers!

On a completely unrelated note, Jason and I went to a potluck dinner party last night hosted by our neighbors. These particular neighbors are kind, wonderful people who also happen to have owned one of the largest cattle ranches in Colorado (and if you know anything at all about cattle ranching in Colorado, that means it was really big), so needless to say they’re very big on meat. As in, when you’re invited to a BBQ at their house you can pretty much count on being served hamburgers and maybe chips and that’s about it. I was already vegetarian when we met them, so I’ve never partaken but I have gone home hungry, which is sad. The other thing I’ve never done is tell them that I’m vegan. It hasn’t come up and I already know we’re not going to agree on anything to do with food politics or animal-agribusiness, so I’d prefer to just avoid it. I swear it has nothing to do with the fact that I’d be completely outnumbered

But I digress. This was the first time it was actually a potluck, and I was excited to know that I’d have more than chips and a few stray pickles to eat, yay! Someone made a wonderful salad with walnuts and strawberries which I gorged on, and I brought my Butternut Squash Mac n’ Cheese and Agave-Sriracha Grilled Sweet Potatoes (recipe to follow, I promise).

Not to toot my own horn, but everyone LOVED both, especially the m-n-c! I saw people going back for seconds and thirds, including the woman seated next to me, so I whispered to her that I had made it and it was vegan, and she couldn’t believe it. When she went back for just a little bit more after knowing it was vegan made me love her a little bit. Shortly after that I got up to talk to someone, and by the time I came back she had told the whole table that it was vegan, and everyone was completely surprised. They were calling it “Macaroni and no cheese”, which I thought was cute. And they kept eating it!

The moral of the story? If you’re not sure what to serve to a room full of cattle ranchers and other omnivores, give my Butternut Mac n’ Cheese a try. They wont know it’s vegan, and even if you choose to tell them it is, they’ll love it anyway!

Grilled Sweet Potato and Black Bean Quesadillas (Makes 2 quesadillas)

These measurements are really just guidelines- you can change up the proportions to suit your own palate! ETA: When smashing the sweet potatoes, it doesn’t have to be perfect, just get most of the lumps out!

Ingredients:

4 medium tortillas
3 ounces Daiya jack cheese
1 heaping cup smashed sweet potato
1/2 cup black beans
Sour cream and salsa, if desired

Directions:

Using a butter knife or back of a spoon, schmear the cheese around on top of the 4 tortillas.
Cover 2 of the tortillas with a mixture of the beans and sweet potatoes, then top with the remaining tortillas, cheese side down.
Place the quesadillas on a grill heated to medium-low, making sure to move them around a bit for the first 10-15 seconds so they don’t start to stick. Leave still for about 5 minutes, then flip. Grill for another 5 minutes, then remove, cut, and serve with sour cream and salsa if desired.

Enjoy!

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Green Chile BBQ (Vegan) Cowboy Casserole

Green Chile BBQ Cowboy Casserole

Yes, I did have to specify that it’s vegan in the title because it’s Cowboy Casserole, a traditionally manly, meaty dish, ha!

Actually, I call BS on that, because what self-respecting cowboy ever cooked with Cream of Mushroom soup!? Anyway, the “original”, besides being ridiculously unhealthy, cannot even compete with my spicy version packed with green chiles, BBQ sauce, and my super-duper special BBQ Tofu!

Speaking of “Super-Duper”…

Could she BE any cuter? I look at that picture and just want to kiss my computer screen! If you’ve read her story, you know Sally came to us very scared and emotionally damaged, but she’s made HUGE strides- she’s (practically)a completely different dog now. I wish you could all come over and see how brave she is when she ventures down into our unfinished basement and just runs around sniffing everything, or the way she almost barks when she’s playing. Then you could sit on our couch and let your heart just fill with love as she goes from watching you across the room, to sitting on the other end of the couch, slowly moving closer and closer until she’s right next to you, happy, finally, to let you love on her.

She was so cute this morning. We all woke up around 1:30 am to the sound of coyotes screaming/howling right outside our bedroom window. If you’ve never heard the sound they make when they’re announcing a fresh kill to their pack, consider yourself lucky. It is bone-chilling. Especially when it wakes you from a deep slumber and you have to scramble around counting your dogs and making sure the cat is inside (she was!) and running downstairs to close off the doggy door just in case. Jason took a flashlight outside to check things out, but they were already long gone. I stayed upstairs, watching from the window with mixed emotions. One of the things I love best about my neighborhood is the wildlife, and that includes the coyotes (although I worry about meeting a pack of them while I’m walking the dogs; I picture myself somehow holding all three dogs in my arms as I kick-fight the coyotes off!), and I realize that the hundreds of bunnies who live there often end up as food… I just wish it wouldn’t happen that close to my house. At 1:30am. But I digress.

Sally did not like the coyotes. In fact, when we went back to bed she slept curled up right between us (she never does that) and actually burrowed under the blankets. I’ve never seen her do that in all the years we’ve had her. I felt bad for her but OMG was it adorable! So I snuggled right up to her and fell back asleep until the alarm went off.

I should start collecting pictures of all our neighborhood wildlife and do a post about them. We have deer, fox, coyote, bobcats, even bear! Neighbors who’ve lived there longer than us tell stories of hot, droughty summers when we’ve also had mountain lions who come down out of the foothills in search of food- and it appears we’re gearing up for a very hot and droughty summer. In all my years in Colorado I’ve yet to encounter a mountain lion in the wild, and while I think it would be pretty awesome to see one up in the mountains (at a safe distance!), in his habitat, I really don’t want to see one in my backyard.

Ok, back to the FOOD. If you’re not familiar with the concept of Cowboy Casserole it’s usually a mix of hamburger, corn, cream of mushroom soup and cheese both above and below layers of tater tots, baked. My (superior) version includes only 1 layer of tots (because, seriously) but they’re SWEET POTATO tots, so we’re still coming out ahead in the great quality v. quantity debate. Hamburger has been replaced with cubes of the sweet n’ spunky BBQ-Sriracha tofu, layered in with green chile, sweet baked beans, pinto beans, bell peppers, onions, and some Daiya Jack cheese. I actually meant to keep the corn, but forgot at the last minute. Oh well. Put some in if you like, but I don’t think it’ll add much.

I made this on Saturday when it was only 74 degrees. The forecast called for nearly triple digits this week, and I knew I wasn’t going to feel much like cooking. This has been dinner twice, plus a lunch or two. You guys know how I love a casserole that’ll make my weeknights less stressful!

Green Chile BBQ (Vegan) Cowboy Casserole (8 hearty servings)

Ingredients:

1 block firm tofu, pressed and drained
1/2 cup your favorite vegan BBQ sauce, preferably something with a “kick”
1-2 T Sriracha
1/2 red onion, diced
1 green bell pepper, chopped
1 28 oz can vegetarian baked beans
1 15 oz can pinto beans, rinsed and drained
1 4-oz can Hatch diced green chiles, or more to taste (I used about 5 oz total), mild or hot
Approximately 3/4 of a Daiya Jack Wedge, cut into small cubes
Sea salt
1 20-oz bag Alexia brand sweet potato tots, plus another 1/2 cup

Directions:

Slice your pressed and drained tofu in half, then into approximately 1/2 inch slices.
Mix the BBQ sauce and Sriracha, then lay the sliced tofu in a glass, oven-safe, casserole dish and cover with 1/2 the sauce mix. Bake at 375 for about 20 minutes, then flip. Cover with the rest of the sauce, and bake for another 20 minutes. Don’t let the tofu burn, but you want it to be well cooked. When it comes out, dice it and set aside.
While the tofu is in the oven, water saute the onion and pepper over medium heat until soft, about 10 minutes.
In a 9×13 casserole dish, mix the onions, peppers, baked beans, pinto beans, green chile and diced tofu until completely blended. Taste and add sea salt as needed.
Top evenly with diced Daiya cheese, then layer with tater tots. You want the entire casserole to be covered.
Bake for 25-30 minutes at 375 degrees, or until the tots are starting to crisp and you can see the cheese getting all melt-y and bubble-y.

Enjoy!

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Sweet Potato “Po’Boy” with Creamy Coleslaw

Sweet Potato Po’Boy

You cannot blame this one on me. I saw a post a while back on Cooking The Vegan Books, and they posted a picture of a sandwich made with breaded sweet potatoes. I instantly thought of my Beer Battered Sweet Potatoes and knew I had to make it. And that I had to smother it in creamy southern-style coleslaw.

I don’t know that mine could actually be classified as a Po’Boy, but that’s what they called theirs so I’m sticking with it.

Enjoy!

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Beer Battered Sweet Potatoes

Beer-Battered Sweet Potatoes

One of the things I missed the most when I first went vegan was bar food. You know the kind: fried and greasy and horrible for you? I was always especially fond of the random beer-battered dishes that have become pretty popular… beer-battered pickles, beer-battered asparagus, and so on. I could go on for days. I realize that many bars have vegan options, but where I live there are few. And there were even fewer just a couple years back when I first became ~~awesome~~ vegan!

I saw my first vegan beer batter recipe in American Vegan Kitchen which is a great book, I highly recommend it. Lots of veganized “diner foods” to enjoy! I made her onion rings recipe and loved it, and then decided to branch out.

I added different spices to the beer batter itself, which I think is exceptionally yummy. A hint of spice, a hint of heat. But I still needed the perfect vegetable to envelope in all that batter-y goodness. Onions are great, and pickles are an obvious choice… but today, we’re focusing on my personal favorite, the humble sweet potato.

OhhhhMyGosh it’s so good, sweet and almost creamy when you bite into it. Well, you know what sweet potatoes taste like… just imagine them surrounded in a thick layer of pillowy beer batter.

And the dipping sauce? Well, that was a no brainer… Agave Mustard Sauce! A friendlier version of honey mustard sauce, if you will. I’ve also used this batter to make corn dogs, and the sauce was amazing with those as well. I’m actually not sure what this sauce wouldn‘t taste good with.

Beer Battered Sweet Potatoes (serves 4-5 as appetizer)

Recipe adapted from American Vegan Kitchen

Ingredients:

2 cups chopped sweet potato- 1″ to 1.5″
2 cups AP flour
1.5 teaspoons sea salt
1 t garlic powder
1/2 t onion powder
1 – 2 t chili powder (depending on taste)
1/2 t paprika
1/4 t black pepper
1 can/bottle vegan beer
Oil for frying (I used canola)

Directions:

Spread the sweet potato chunks on a plate and microwave for 5-6 minutes, flipping over halfway through.
Mix 1 cup flour with all the spices and blend together.
In another bowl, mix 1 cup beer with the other cup of flour. Add more beer as needed to get the right consistency (It should coat the sweet potatoes, but still drip off)
Heat the oil in a pan or deep fryer. You need it to be hot (at least 350 degrees), but NOT smoking.
Dredge the potatoes in the flour/spice mixture, then in the beer mixture. Fry until golden brown, about 3-5 minutes. If you’re frying in a pan, you’ll need to flip each piece over about halfway through. Also make sure your pan doesn’t get too crowded- you don’t want these to stick together!
Drain excess oil by resting the pieces on paper towel or brown paper bag. You can then place them on a plate and keep them in the oven to stay warm.
Serve with Agave Mustard Dipping sauce (recipe below)

Agave-Mustard Dipping Sauce

Ingredients:

1/4 cup Vegenaise
1/4 cup dijon mustard
1/4 cup agave
Sprinkle of sea salt

Directions:

Mix everything together and chill until ready to serve!

Enjoy!

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Layered Sweet Potato Enchilada Casserole

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

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:

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.

Enjoy!