Sweet Potato and Black Bean Enchilada Casserole

We're slowly but surely using up the odds and ends that we have in the kitchen. This recipe was designed to use up the last of our tortillas as well as the black beans, sweet potatoes, and enchilada sauce that we used in another recipe. If you're also trying to find ways to use up tortillas see below for my notes if you don't want to go to the grocery store to stock up. This is an enchilada sauce we've made in the past but slightly modified based on ingredients we already had in the pantry or fridge. We haven't been to the grocery store since March 20th so at this point everything is being foraged from the pantry, freezer, and fridge.

A Vegetarian and Cooking original. 


-2 cups ancho-chipotle enchilada sauce (recipe below)
-6 whole-wheat tortillas (burrito size)
-1/2 can black beans
-1 large sweet potato, diced
-Cumin, paprika, chili powder, salt, and pepper, a dash of each
-1 cup Mexican cheese blend

For the Ancho-Chipotle Enchilada Sauce (adapted from Foodie Crush)
-2 cups hot water
-2 dried Ancho chiles stemmed and deseeded
-2 chipotles in adobo 
-3/4 roughly chopped sweet onion
-1 15-ounce can fire-roasted tomatoes
-4 cloves garlic smashed
-1 tablespoon honey
-2 1/2 teaspoons salt

**Quarantine Cooking Comments**
  1. The enchilada sauce will make four cups. We had previously made this chilaquiles recipe with the black beans, the sweet potatoes, and the sauce. You can absolutely add the entire can of black beans or use a canned enchilada sauce or a different recipe. 
  2. The tortilla amounts can be adjusted this is just what we already had on hand.
  3. Same goes for the filling. A variety of roasted veggies would be good in this recipe you can use up what you have on hand or add a little canned/frozen corn. 
For the roasted sweet potatoes and black beans:
Preheat the oven to 400 degrees. Spread sweet potatoes in a single layer on a baking sheet. Spray lightly with cooking spray, then toss with a dash of cumin, paprika, chili powder, salt, and pepper. Bake for 15 minutes, then stir, add black beans, and return to the oven for an additional 10 minutes.

For the sauce:
In a blender add the hot water and the dried chiles. Allow the chiles to sit for 10 minutes in the hot water then add the onion, chipotles, fire-roasted tomatoes, garlic, honey, and salt. Blend until smooth.

For the casserole:
Spread 1/4 of the enchilada sauce on the bottom of a 9x13 pan. Add two tortillas and top the tortillas with half of the black bean/sweet potato mixture, 1/4 of the enchilada sauce, and a sprinkle of the cheese. Repeat by adding another layer of tortillas, black beans/sweet potatoes, enchilada sauce, and cheese. Top with the remaining tortillas, enchilada sauce, and cheese. Bake at 400 for 20-30 minutes or until the enchilada sauce is bubbling and the cheese on top is melted.


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