Step 1

Preheat the oven to 400°F/200°Lightly grease or oil a 9inch x 13 inch casserole dish. Place the spiralized sweet potatoes in the casserole dish and set aside.

Step 2

In a large skillet warm the 1 tablespoon of olive oil on a medium heat. Add the diced onions to the pan and sauté for about 5 minutes minutes until soft and tender. Add the diced peppers, garlic, and salt and continue sautéing another 4-5 minutes until the peppers are soft. Stir frequently to keep the garlic from burning. Turn off the heat and stir in corn and black beans.

Step 3

Once mixed in transfer the veggies in the skillet to the casserole dish and spread over the top of the sweet potatoes. Pour the enchilada sauce over the top and use a spoon to gently mix everything together.

Step 4

Place in the middle of the oven and bake for 35 minutes. Briefly remove the casserole from the oven to cover the top with the grated cheese and return to the oven for another 10 minutes. Once the cheese is fully melted remove the casserole from the oven and set aside to let cool for at least 10 minutes before cutting into and serving.

Step 5

Top with any additional toppings: cilantro, chopped scallions, avocado slices, sour cream, etc and serve warm

Step 6

In a small sauce pot warm the olive oil. Add the flour and seasonings to the oil and stir together to form a roux. Add the stock and whisk it all together to remove any lumps in the sauce. Let the sauce simmer on the stove for 7-10 minutes. Remove from the heat until you're ready to add it to your casserole or store it in an air tight container in the fridge. Use it within 3 days.