Source: Darn Good Veggies | Makes: 1 casserole | Time: 40 min
Changes: skipped coriander and lime, because I forgot them
1 medium onion, diced
1 medium sweet potato, diced
1 medium red or yellow potato, diced
1 cup frozen #corn
1 15 oz can black #beans, drained and rinsed
3 cups enchilada sauce, separated
2 tbsp nutritional yeast
1 tsp cumin
1 tsp coriander
1 tsp garlic powder
1 tsp chili powder
1 tsp salt
16 corn tortillas
Preheat the oven to 350 degrees.
Heat 2 tablespoons of water in a large skillet. Add in the onion and potatoes, cover and cook, stirring occasionally, until the potatoes are tender. If they start to stick to the pan, add more water, one tablespoon at a time. Add in the corn, and black beans. Cook until the vegetables are warmed through.
Pour in 2 2/3 cups of the enchilada sauce and the nutritional yeast, cumin, garlic powder, chili powder, and salt to taste.
In the bottom of a casserole dish spread out the remaining 1/3 cup enchilada sauce. Layer tortillas, covering the bottom of the pan as much as possible. Scoop in 1/4 of the enchilada filling. Cover with more tortillas. Alternate layers of filling and tortillas ending with the last layer of filling on top.
Bake for about 20 minutes or until the dish is warmed through. Cut into squares and serve.