Layers of enchilada sauce soaked corn tortillas with sweet potatoes, pepped up veggie crumbles, spinach and more enchilada sauce. Makes enough to feed a small army. Or just an army of one for days and days!
Preheat oven to 425F. Lightly spray or coat a 9×13 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.
Repeat the layers, ending with the remainder of the torillas covering the top and covered with the remainder of the enchilada sauce.
Cover with foil and Bake for 45 minutes – 1 hour until sauce is bubbly and when the casserole is pierced easily through the center. If the sweet potatoes aren’t cooked through yet, cook for longer until they are.
Serve with non-dairy sour cream and avocados.
Recipe Notes
I use jarred enchilada sauce because I’m lazy. This recipe uses 2 16 oz jars, or approximately 4 cups. Please feel free to make your own if you feel inclined.
I used Lightlife original meatless crumbles. They also make a mexican style one that’s really good too and would be excellent in this casserole. Gardein, Beyond Beef, Yves and Tofurkey also make good meatless crumbles – there are lots to choose from! If you are gluten-free, make sure you read the packages to get one that is suitable.
I use frozen spinach because, 1) You guess it, Lazy!, 2) It doesn’t need to be precooked, just defrosted and pressed to get the water out. You can use fresh spinach if you’d like, but you’ll have to give it a quick cooking to release the water first and then drain it.