It's time to share with you another fabulous meatless main dish that my family loves. It combines several ingredients that don't seem to go together: sweet potatoes, salsa verde, cream cheese, and black beans, but actually they combine to form this wonderful enchilada casserole in stacked form. It's an adaptation of one I found at Greens and Chocolate.
Sweet Potato and Black Bean Enchilada Stack
1 can black beans, drained and rinsed
1 large clove garlic, grated
2 cups cooked sweet potatoes, mashed (2 medium)
½ tsp cumin
1 tsp chili powder
¾ tsp salt
1 cup salsa verde or tomatillo salsa
3 (9”) flour tortillas
6 oz. cream cheese, softened
1 cup shredded Monterey Jack cheese
Preheat oven to 350°.
In large bowl, combine the beans, garlic, sweet potato, cumin, chili powder, and salt. Set aside.
To assemble the casserole, coat the bottom of a 9" round casserole dish or cake pan with ¼ cup of the salsa verde. Spread ⅓ of cream cheese onto each tortilla. Place one of the tortillas on top of the sauce. Top with ⅓ of the sweet potato filling and top with another ¼ cup of the salsa verde. Repeat to make three layers and top with cheese. Bake for 30 minutes. Cut into slices and enjoy!
Makes 4-6 servings.
Here are a few pics of the process.
Bottom: salsa verde, aka tomatillo salsa. I use the Meijer Gold brand.
Cream cheese. This kind of holds everything together and brings a nice creaminess to the dish.
Sweet potato and black bean mixture.
Topped with cheese, of course! My favorite is the Kraft Mexican blend.
Isn't it pretty?
This dish is a huge hit with my family. I love it because it contains ingredients that I almost always have on hand at any given time. It's very filling and nobody misses the meat when I serve this.