Roasted Veggie, Black Bean, and Sweet Potato Enchilada Casserole

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Adapted from Cookie + Kate

Ingredients

Roasted Veggies

  • 1 large sweet potato, cut into 1/2″ cubes
  • 1 large , sliced
  • 1 large yellow squash, sliced
  • 1 yellow onion, diced
  • 2 tablespoons olive oil
  • 2 teaspoons cumin

Other ingredients

  • 1 16oz jar salsa
  • 9-10 corn tortillas, cut in half
  • 1 15oz can black beans, drained and rinsed
  • 2 big handfuls spinach
  • 2 cups shredded cheese (sharp cheddar or Monterey Jack work great)

Directions

Preheat oven to 400°F

1. Line two baking sheets with silicone mats or parchment paper.

2. Spread the veggies and sweet potatoes between the two sheets, trying to keep it to a single layer. Toss the contents of each baking sheet in 1 tablespoon olive oil and 1 teaspoon cumin. Bake for 15 minutes, until the veggies are softened.

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3. Take the veggies out of the oven and reduce the heat to 350°F

4. To assemble the casserole, spread ~1/2 cup salsa on the bottom of a 9″ square pan.

5. Add a layer of the halved tortillas on top, arranging so they cover as much surface area as possible.

3. Add a layer of beans, a layer of vegetables, a layer of spinach, a layer of cheese. Don’t worry too much about how much you’re using of each–just spread them out so they cover the surface area.

4. Add another layer of tortillas and salsa, then repeat step #3.

5. Depending on how much room you have (and how many ingredients you have left), you can keep going or add your final layer: tortillas, salsa, vegetables, cheese.

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6. Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil, bake for 10 more minutes.

7. Allow to cool for 5-10 minutes, then dig in!

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sweet potato & granny smith sandwich

I really like this sandwich because there’s a nice balance between sweet and tart. Unfortunately, sweet potatoes take awhile to cook, so you have to think about making this sandwich well before you start to feel hungry. By the time this was ready, I was starving. (And those who know me know that means grumpiness…)

Ingredients

>>Makes two sandwiches

  • 1/2 sweet potato
  • 1/2 onion, sliced (red onion is preferred, but I only had yellow and it was still delicious!)
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1/2 granny smith apple, sliced (I made cubes, but slices would make the sandwich easier to take a bit out of)
  • 1/2 avocado, sliced
  • alfalfa sprouts
  • hummus
  • 4 slices of bread (I used whole wheat)

Directions

1) Preheat oven to 400 F. Wash the potato and pierce it with a fork in numerous spots. Place the sweet potato on a baking sheet and cook for 40-50 minutes (it could take even longer depending on the size — you’ll know it’s ready when a fork or knife can pretty easily cut into it).

2) Peel the sweet potato; the skin should come off easily. Cut the potato into small, bite size pieces.

3) In a large frying pan, heat the vinegar and brown sugar. Add the potato and onion. Cook until the onion is soft and caramelized.

4) Assemble your sandwiches! Spread the hummus, and add the avocado, sweet potato, onion, apple slices, and sprouts.