Sweet Potato Enchilada Casserole

Adapted from Veg Family

INGREDIENTS:

• 2 teaspoons oil
• 1 onion, diced
• 2 sweet potatoes, cubed (about 4 cups)
• 1/2 bunch mustard greens, chopped (about 4 cups)
• 3 cups cooked beans
• 1 teaspoon ground cumin
• salt
• 1 - 19 ounce can enchilada sauce
• 12 corn tortillas, quartered
• 1 cup Daiya Cheddar Style Shreds

METHOD:

• Heat oil in large skillet
• Add onion and saute 5-10 minutes or until soft
• Add cubed sweet potato, cover and cook about 10 minutes or until tender
• Stir in beans and greens; cover and heat 5 minutes until greens are wilted
• Stir in cumin and salt to taste
• Heat over to 375 degrees
• Lightly spray 9 x 13 pan with cooking spray
• Scatter half of the tortilla pieces in the pan, covering the botton
• Top with half of the vegetable mixture, half of the enchilada sauce, half of the cheese
• Repeat with another layer of tortilla pieces, rest of vegetables and rest of enchilada sauce
• Cover and bake 20 minutes
• Remove cover, sprinkle with remainder of cheese and return to oven uncovered for 10 more minutes until cheese is melted