Wednesday, February 15, 2012

Mimi's version: Sweet Potato & Black Bean Enchilada Casserole



*Coat a 9x13 cake dish with green enchilada sauce.

*Layer the bottom of pan with corn tortillas and spread more enchilada sauce over them.

*Spread the following sweet potato mixture on top of the tortillas:
3 medium/small sweet potatoes - boiled or baked, then mashed with the following:
2 cloves minced garlic
Salt & black pepper to taste
Rosemary
Cumin

*(You may choose to add another layer of tortillas here to separate the sweet potatoes and the beans. Personally, I only like tortillas on the bottom and top layer.)

*Layer 1 can organic black beans on top of sweet potato mixture.

*Thin layer of cheddar/jack cheese mixture on top of black beans.

*Layer of green enchilada sauce.

*Layer corn tortillas with more enchilada sauce on top.

*Another thin layer of cheese mixture, sprinkled with chili powder.

*Bake at 400* for about 20 minutes, or until the top is bubbling and golden brown.



1 comment:

  1. This recipe was wonderful! I was not sure how sweet potato would taste in a Mexican dish but the flavors we perfect together! This is now a staple recipe in my kitchen.

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