Layered Sweet Potato Enchilada Casserole
Servings: 8
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, plus a couple tablespoons
- Juice and zest of 2 limes
- Sea salt and pepper to taste
- Chili powder to taste (I used about 1/2 tablespoon)
- 12-14 taco or fajita sized flour tortillas all sliced in half
- 1 1/2 cups salsa
- Daiya cheddar or vegan cheese of choice, to sprinkle on top
Instructions
- Preheat oven to 350.
- Peel and chop the sweet potatoes, then boil until tender (15-18 minutes).
- In a large bowl, combine the beans, Rotel, corn, scallions (white parts only) and taco sauce, mixing well.
- When the sweet potatoes are cooked, mash them then add the lime juice, sea salt, pepper, and chili powder, and set aside.
- Drizzle bottom of 9x13 casserole or baking dish with 2-3 tablespoons of 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, total). Cover with salsa, cheese and the rest of your sliced scallions.
- Cover with foil and bake for 20 minutes, remove foil and bake for another 5-8 until cheese is fully melted.