Baked Enchilada Casserole
I have always loved the flavors of Mexican cuisine, and I love them even more when they don't leave me in a food coma afterwards. Lightened-up versions of restaurant favorites = dream come true.
This is another one of those recipes that you can really make your own. Play around with the ingredients and ratios to suit your taste preferences, and get exactly what you want out of this easy to make dish!
1 large onion, chopped
1 Anaheim pepper, chopped
1 jalapeño pepper, chopped
1 yellow, red or green bell pepper, chopped
1 large sweet potato, peeled and chopped in small cubes
3 tomatillos, optional
1 tablespoon ground cumin
2 tablespoons chili powder
3 cups cooked or 2 (15 ounce) cans low sodium or no-salt-added black beans, drained
3 cups diced tomatoes
1 1/2 cups frozen corn kernels
1/4 cup chopped fresh cilantro
12 corn or grain-free tortillas (I like Siete brand almond flour tortillas!)
1/4 cup raw pumpkin seeds as a garnish
1/2 cup nondairy cheese, optional
1/2 cup guacamole and/or salsa, optional
Water-saute onions and peppers (literally just add a splash of water to a non-stick pan and sauté) , add sweet potatoes, tomatillos, spices, beans, tomatoes, corn and cilantro. Simmer for 30 minutes or until potatoes are cooked through.
Add a small amount of water if mixture gets too dry.
Spray a 13”x 9” pan lightly with cooking spray if not nonstick. Place a small amount of chili mixture on bottom, then layer 6 tortillas, chili mixture, remaining tortillas and remaining chili mixture. Sprinkle with pumpkin seeds and non-dairy cheese if using. Bake at 375 degrees F for 20-30 minutes.
Serve with guacamole and salsa, if desired.