Enchilada Casserole with Sweet Potato, Corn and Black beans | Feasting At Home
"Enchilada Casserole (vegetarian or add chicken!) A fast & healthy version of enchiladas made with layered tortillas instead of rolled - so time saving!..."
INGREDIENTS
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12 ounce bottle of enchilada sauce (or make my 5 minute, no-cook enchilada sauce)
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8 x 6 inch corn or flour tortillas
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2-3 cups grated mexican style cheese
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4 ounce can green chilies, (optional)
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14.5 ounce can diced tomatoes (or tomato puree or tomato sauce)
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¼ cup water
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2 Tablespoons olive oil
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2 teaspoons apple cider vinegar
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1 teaspoon cumin
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1 teaspoon onion powder
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2 teaspoons chili powder
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¼-½ teaspoon chipotle powder – optional (plus more to taste, or add a canned chipotle pepper, or smoked paprika and cayenne for heat)
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1 ½ teaspoon kosher salt
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2 garlic cloves (or 2 teaspoons granulated garlic)
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1 teaspoon oregano- optional (dry or fresh)
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2 tablespoons olive oil
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½ an onion, diced
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4 cloves garlic, rough chopped
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1 large yam or sweet potato, diced into ½ inch cubes (optional, or sub 1 large bell pepper, or zucchini)
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12- 16 ounce bag frozen corn (regular or fire roasted ) – or sub fresh corn.
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15 ounce can black beans ( like Trader Joe’s Cuban Style Black Beans) Or substitute with 2 cups cooked chicken, browned seasoned ground turkey, or beef.
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2 teaspoons cumin
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2 teaspoons chili powder
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1 teaspoon kosher salt
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