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vegetarian enchilada casserole

5.0

(40)

www.feastingathome.com
Your Recipes

Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 8

Ingredients

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Instructions

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Step 1

Preheat oven to 400 F

Step 2

Place all ingredients in a blender and blend until smooth, set aside.

Step 3

Saute onion, garlic and sweet potatoes in the olive oil over medium heat, until tender, about 10-12 minutes, covering ½ way through, allowing potatoes to steam and get tender. Add corn and black beans, cumin, chili powder and salt and saute until warmed through.

Step 4

In a greased 9 x13 inch baking dish, spread out ½ cup of enchilada sauce, to lightly coat the bottom. Spread out 4 tortillas on top of the sauce.  Spread out ½ of the filling over the tortillas. Scatter half of the canned green chilies (if using), and 1 cup of the grated cheese.  Drizzle with a ½ cup enchilada sauce. Top with 4 more tortillas, add the remaining filling, green chilies, 1 cup cheese and top with 4 more tortillas. Lather the top with the remaining enchilada sauce and any additional cheese if you like a cheesy top.

Step 5

Cover tightly with foil(use parchment to prevent foil from touching the casserole) and bake for 30 minutes. Uncover, and bake 10 more minutes.

Step 6

with diced avocado, cilantro and sour cream. The sour cream really adds a nice creaminess.

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