I love me some enchiladas! I can eat them noon and night if I have too. The following recipe is not for your average enchiladas. So, get this, are you ready? There isn’t any meat in this recipe. Guess what we replace it with? Sweet potatoes! Trust me, this sweet potato enchilada casserole is uh-mazing. You barely notice the absence of meat. My family gobbled this casserole up like nobody’s business.
They didn’t even mention that the sweet potato enchilada casserole didn’t contain ground meat seasoned with taco spices. I’ll be making this again very soon!
Ingredients
3 large sweet potatoes (or about 3 cups smashed – but if you end up with more you can pad that a little)
15 oz can Bush’s black beans, drained and rinsed
10 oz can Rotel w/ green chilies, drained
15 oz can Green Giant sweet corn kernels, drained
1 bunch scallions, sliced thin with white parts and top parts kept separate
1/2 cup Ortega taco sauce (medium or hot), plus a couple tablespoons
Juice and zest of 2 limes
Sea salt and pepper, to taste
McCormick Chili powder, to taste (I used about 1/2 tablespoon)
12-14 taco or fajita sized flour tortillas, all sliced in half
1 1/2 cups salsa
Kraft shredded chedder cheese, to sprinkle on top
Preheat oven to 350.
Peel and chop the sweet potatoes, then boil until tender (15-18 minutes).
In a large bowl, combine the beans, Rotel, corn, scallions (white parts only) and taco sauce, mixing well.
When the sweet potatoes are cooked, mash them then add the lime juice, sea salt, pepper, and chili powder, and set aside.
Drizzle bottom of 9×13 casserole or baking dish with 2-3 tablespoons of taco sauce, making sure the entire bottom is covered. Arrange tortilla halves across bottom of pan.
Cover tortillas with half of the sweet potato mixture, gently spreading to get maximum coverage. Next add a layer of the bean/corn mix (half of what you have), followed by a layer of tortillas.
Repeat once, ending with a layer of tortillas on top (this makes 3 layers of tortillas, total). Cover with salsa, cheese and the rest of your sliced scallions.
Cover with foil and bake for 20 minutes, remove foil and bake for another 5-8 until cheese is fully melted.
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Quick Tip: Serve this casserole with taco sauce and sour cream.