I've never been a big casserole person, we never really had them growing up. I hear they're kind of a midwestern/southern type-ah thang. Casseroles just aren't big in Alaska I guess. Whenever I think of them, for some reason I think one thing...church. I have no idea why, it's not like I went to any casserole brunches at any churches. We did have one exception however; green chicken chili casserole. It was one of us kids' favorite dishes growing up and was regularly requested for birthday dinners. My dad though, hated it. He's never liked chicken.
Anyways, I thought it was about time to try my hand at a casserole. No chicken though, ick. I'll take sweet potatoes instead, doesn't that sound better? Yes. This casserole is kind of like enchiladas for the lazy cook. I've only made enchiladas a few times but I'm pretty sure they might be one of those dishes that are always better when someone else makes them, you know? Or maybe I'm just an enchilada making failure? Either way, this casserole is the way to go.
This enchilada casserole is an easy way to bring healthy, comfort food to the table. Feel free to pour a bit of homemade or store-bought enchilada sauce over the top of the casserole. I am strictly against tortilla sogginess, plus I don't' really like enchilada sauce so I used one chipotle chili in Adobo sauce to give this casserole a bit of an enchilada flavor without having to use a salty sauce.
Sweet Potato Enchilada Casserole or Burritos
Notes: If you go the burrito route, they will be very juicy. Very good, but messy. I prefer to make the casserole but sometimes life calls for a burrito! Feel free to add more chipolte chilis for a spicier dish!
- Sweet Potatoes:
- 1 large sweet potato, scrubbed and diced
- drizzling of olive oil
- sprinkle of kosher salt
- dash of ground black pepper
- 1 15 oz. can of black beans, drained and rinsed
- 1 15 oz. can of sweet corn, drained and rinsed
- 7 oz. diced fire roasted green chilies
- 1 canned chipotle pepper in adobo sauce, minced (optional)
- 1 cup shredded mozzarella or pepper jack vegan cheese
- 1/2 cup salsa
- 1/4 cup fresh cilantro, chopped
- 1 vine-ripened tomato, diced (save half for topping)
- 6 large flour tortillas
- 1/2 cup shredded mozzarella or pepper jack vegan cheese
- 1 avocado, diced
Preheat oven to 375 F.
On a baking sheet, scatter the sweet potatoes and drizzle with olive oil. Sprinkle generously with salt and pepper and shake to coat. Bake at 375 F for about 40 minutes, or until the potatoes are tender.
Meanwhile, combine the filling ingredients in a large bowl. When the potatoes are done roasting, add those to the mixture and combine.
For the Burritos:
Transfer to a casserole dish and bake for 30 minutes. Brown a tortilla over a low flame and then fill with a portion of the sweet potato mixture along with some diced fresh tomato and avocado. Serve hot and careful, it will be juicy!
For the Casserole:
In a large (10x14) casserole dish coated with a nonstick cooking spray, arrange two tortillas on the bottom. They should overlap and go up the sides of the dish a bit.
Evenly distribute half the filling mixture on top. Follow with two more tortillas and then the other half of the mixture. Top with two tortillas.
Bake at 375 F for 30 minutes. Remove from oven and scatter with 1/2 cup of vegan cheese.
Turn the oven to broil and adjust the top rack to the highest placement. Put the casserole on the top rack and broil for 5-10 minutes, until the cheese is melted. Careful to ensure that the tortillas don't burn.
Remove from the oven and top with half the diced tomato and one diced avocado.
Allow to rest for 5-10 minutes, then cut into eight slices and serve hot.
Listening to: Priscilla Ahn – Dear Sweetheart
German Word of The Day: Casserole --> Auflauf (pronounced: ouwf-laouwf)
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