An easy mexican casserole made with sweet potatoes, black beans and veggies.
Ingredients
2 medium sweet potatoes, cubed into bite size pieces
2 Tbs oil
2 cup frozen vegetable blend (I use the Vegetable Medley from Trader Joes), thawed
1 16 ounce can black beans, drained & rinsed
2 cups spinach or spinach, kale blend
½ packet Taco Seasoning (I use Trader Joes)
1 28 ounce can red enchilida sauce
1 4 ounce can diced green chilies (optional)
½ sweet white onion, chopped
12 corn tortilla shells
1-2 cups shredded Mexican Cheese blend
Avocado & Salsa for topping (optional)
Instructions
Preheat oven to 350 degrees.
In large frying pan, add oil and heat over medium heat. Add in the cubed sweet potatoes. Fry until soft and cooked through.
In large bowl add the frozen vegetables,spinach kale blend, black beans, green chilies & onion. Once sweet potatoes are done, add the sweet potatoes and taco seasoning to large bowl and stir until combined.
In a 9X12 inch pan, pour some enchilida sauce into the bottom. Add 4 corn tortillas, and sprinkle a little more sauce.
Add half the sweet potato-vegetable mixture on top of corn tortillas. Sprinkle a ⅓ of the cheese. Top with 4 more corn tortillas.
Pour more of the sauce over tortillas, add the rest of the sweet potato mixture. Sprinkle cheese.
Finally, top with 4 more corn tortillas, the remaining enchilida sauce and cheese.
Cover with tin foil and bake for 30-45 minutes, until cooked through.
Serve with your favorite toppings.
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2016/01/13/sweet-potato-vegetable-mexican-casserole/