Sweet Potato & Black Bean Enchilada Casserole
(adapted from minimalistbaker.com and James McNulty, Vegetarian Times)
Serves 8 + (double this recipe for a crowd)
Ingredients:
Enchilada Sauce
1 28-oz. can organic whole peeled tomatoes
1 cup mineral (vegetable) broth (or sub filtered water)
1 tsp ancho chili powder
1/2 tsp chipotle chili powder (omit if heat sensitive)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano, crumbled
Filling
1 ½ lbs. (approx. 3 cups) baked and cubed sweet potatoes
1 Tbsp coconut oil or ghee
1 small onion, diced (1 cup)
1 Tbsp minced garlic, about 3 large cloves
½ jalapeno, seeded and minced
1 small organic red bell pepper, seeded and diced
1 15 oz. can diced tomatoes, drained & minced
1 chipotle chili in adobo sauce, drained and minced
1 15 oz. can black beans rinsed and drained
1 small bunch organic spinach, rinsed and thick stems removed
Himalayan (pink) salt and freshly ground black pepper
Enchilada Casserole
16+ corn tortillas (with clean/limited ingredients), warmed and cut in strips
2 limes cut into wedges
1 avocado, sliced
Pepitas
Cilantro sprigs
Ancho chili cashew cheese (see recipe below)
Directions:
1) To make sauce: Bring all ingredients to a simmer in a saucepan over medium heat for about 20 minutes, stirring occasionally. Remove from heat. Season with salt & pepper if desired. When cool enough, place in a blender and combine until smooth.
2) To make filling: Heat oil in separate saucepan over medium heat. Add onion and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, bell pepper, jalapeno pepper, tomatoes, garlic, chipotle chile, and water as needed to keep from sticking; bring to a boil. Reduce heat to medium low and simmer 20 minutes, or until flavors have combined and vegetables are tender. Add black beans and spinach and cook 5 more minutes, and remove from heat.
3) Preheat oven to 350. Brush 9x13 inch baking dish with oil. Spread ½ cup sauce in bottom of dish. Start layering with tortilla strips on the bottom, filling next, then alternating until the dish is full. Top with sauce, reserve 1 cup for serving. Bake 15 minutes.
4) Serve with garnishes, including lime wedges, avocado slices, cashew cheese, and cilantro.
Ancho Chili Cashew Cheese
(adapted from This Cheese is Nuts)
Ingredients:
1 cup raw cashews, soaked in filtered water overnight
1 Tbsp white miso
1 Tbsp coconut oil
2 Tbsp nutritional yeast
1 Tbsp fresh lemon juice
2 garlic cloves
1 ½ tsp ancho chili powder
1 tsp turmeric
1/8 tsp cayenne pepper
½ tsp pink (Himalayan) salt
½ - 1 cup hot water
Directions:
1) Drain and rinse the cashews. Add all ingredients, starting with ½ cup water to a Vitamix (or high-speed blender). Blend until creamy, adding more water as needed to achieve desired consistency. Adjust seasonings if necessary.