Sweet Potato Bake
Preheat the oven to 400°F and line a baking sheet with parchment paper.
This recipe can be adjusted depending on how many servings you want. Just use roughly equal amounts of diced sweet potato, black beans, and corn: for example, one can of black beans, one large sweet potato, and one cup of corn.
Toss all the ingredients together in a large bowl.
- Sweet potato (peeled and diced)
- Black beans (drained)
- Corn (frozen or drained)
- Optional: Red pepper (diced)
- Oil (enough to coat everything)
- Seasoning (cumin and/or chili powder)
- Optional: Drizzle of honey
Spread your mixed ingredients out onto the baking sheet. Cover lightly with a piece of foil and bake for 20 minutes. Uncover and bake for another 20 minutes. Serve with rice.
Vegetarian Enchilada Casserole
Preheat oven to 400 degrees
Bake time: 15-20 minutes
- 1 T oil
- 1 large onion, diced
- 2 cups red enchilada sauce (your favorite brand)
- 16 corn tortillas, cut in half
- 2 (15 oz) cans of corn, drained (or equivalent amount of frozen corn)
- 2 to 3 (15 oz) cans of refried beans (or black beans)
- 1 cup black olives, sliced
- 2 to 3 small cans of green chiles
- 2 cups shredded Mexican cheese
- Small bunch of fresh cilantro, chopped (optional)
- Sour cream for serving (optional)
Saute onion in oil two or three minutes and set aside.
To assemble the casserole:
In the bottom of a 9"x13" baking pan, spread a thin layer of enchilada sauce, then spread a layer of tortillas over the enchilada sauce. Layer a third of the onions, then a third of the beans, then a third of the corn, then a third of the green chiles, a third of the sliced olives, then a third of the shredded cheese. Repeat the layering process until you have used the rest of your ingredients. The top layer should be cheese.
Bake for 15 to 20 minutes until the cheese has melted and the casserole is warmed through.
Top with with sour cream, chopped cilantro, and extra olives.
Serve with Mexican Rice (see below).
- 1 cup white or brown rice, uncooked
- 1 (8 oz) can of tomato sauce
- 2 cups water
- 1 t chili powder
- 2 t minced garlic
Combine all ingredients in a medium suacepan. Bring to a boil. Reduce heat immediately to low and cover. Simmer 20 to 30 minutes or until all liquid is absorbed. Remove from heat. Let stand for 5 minutes. Fluff with a fork, and serve.