Saturday, February 19, 2022

Any-Meal Enchilada Casserole

1-1/2 c. sliced fresh button mushrooms
1 c. chopped onion
1 c. chopped green and/or red bell pepper
3 cloves garlic, minced
1 15-oz. can no-salt-added black beans, rinsed and drained
1 c. frozen whole kernel corn
2 t. chili powder
1 t. ground cumin
1-1/2 c. steamed cubed sweet potato (1/2" cubes)
Sea salt and freshly ground black pepper, to taste
10 6" corn tortillas, cut into quarters
1-3/4 c. fresh salsa
1 avocado, seeded, peeled, and chopped
1/4 - 1/2 c. chopped tomato
1/4 c. chopped fresh cilantro
Lime wedges

Preheat oven to 375 degrees. In a large skillet, cook mushrooms, onion, bell pepper, and garlic over medium heat for 5 minutes, stirring occasionally and adding 1-2 T. water as needed to prevent sticking.

Add beans, corn, chili powder, and cumin. Cook 2-3 minutes or until hot. Carefully stir in sweet potato cubes. Season with salt and pepper.

Spoon half the vegetable mixture into a 3-qt. rectangular baking dish. Top with half the tortilla wedges. Layer remaining vegetable mixture over tortillas and finish with remaining tortilla wedges. 

In a food processor, process salsa until mostly smooth. Spread over enchiladas.

Bake, covered, 25-30 minutes or until bubbly around edges. Sprinkle with avocado, tomato, and cilantro. Serve with lime wedges.

Adapted from ForksOverKnives.com.

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