Name: Sweet Potato Enchilada Casserole
Prep time: 20 min
Cook time: 60 min
Ingredients: 1 onion; 1/4 teaspoon salt; 2 garlic cloves; 20 corn tortillas; 1 red pepper; 1/4 teaspoon cumin; 1/4 teaspoon garlic powder; 1/4 teaspoon paprika; 1 4.5 oz can green chilis; 2 lb sweet potatoes; 32 ounces enchilada sauce *; 1 12 oz package meatless crumbles*; 1 15 oz can black beans (drained and rinsed); 1 10oz pkg frozen spinach* (defrosted and drained)

Instructions

Preheat oven to 425F. Lightly spray or coat a 9x13 baking dish with oil.
In a medium bowl, combine the corn tortillas and 3/4 cup of the enchilada sauce. Flip around the tortillas until they are coated in sauce. This can also be done (gently) in a plastic bag. Set aside.
While the tortillas are soaking, prep the rest of the casserole components. Defrost the spinach and set it in a colander to drain. Press out the excess liquid if needed.
Add the meatless crumbles to a large bowl, breaking them up as best as possible if there are clumps. Dice the red pepper and onion and add them in. Add the drained and rinsed black beans and the green chilis and then mix the whole thing together until thoroughly combined. Set aside.
Slice the sweet potato in 1/4 inch slices. Set aside.
In a small bowl, mix the spinach, garlic powder, paprika, cumin and salt.
Assembly: Arrange 10 of the tortillas in the bottom of the casserole dish. Place a single layer of sweet potatoes on top of the tortillas. Arrange 1/2 the veggie crumble mixture on top, then 1/2 the spinach mixture. Spread 2/3 cup enchilada sauce on top. Arrange 3 more tortillas on top, tearing them if needed to fit.