Vegan Black Bean & Sweet Potato Enchilada CasseroleRecipe by Sheila at musings of a mommy.blogspot.com
Adapted from a recipe from Vegetarian Times (December 2011)
2 Tbsp olive oil
1 large onion, diced
2-3 sweet potatoes (or yams), peeled & cubed
1 15 oz can diced tomatoes with green chiles
1 jar salsa
2 cloves garlic, minced
1 15 oz can black beans, rinsed
1 cup frozen corn kernels
1 large (19 oz) or 2 small (10 oz) cans enchilada sauce (or more!)
Small corn tortillas (30 small ones)
Avocado, cilantro, and limes for serving
Heat olive oil in large saucepan/pot. Add onion and sauté 5 minutes. Add potatoes, tomatoes, salsa, garlic, and ½ cup water. Bring to a boil, then reduce heat and simmer 30-40 minutes, until potatoes are soft. Mash mixture with potato masher. Add beans and corn and cook 5-10 minutes.
Spread sauce on the bottom of a baking pan. (I make two 8” or 9” square casseroles) Top with tortillas (overlapping to cover completely), sauce, 1/3 of filling, sauce, tortillas, sauce, filling, etc. End with tortillas, then sauce. Cover.
BAKE:15-20 minutes at 350 F. Remove cover and bake 5 minutes more. Let rest 10 minutes or more before serving. Garnish with avocado, cilantro, and lime wedges.
Great for potlucks and freezes well for leftovers.