Name: Suz’s Bean Enchilada Bake
Yield: 9
Ingredients: 1 large onion, chopped; 1 Anaheim pepper, chopped; 1 jalapeño pepper, chopped; 1 yellow, red or green bell pepper, chopped; 1 large sweet potato, peeled and chopped in small cubes; 3 tomatillos, optional; 1 tablespoon ground cumin; 2 tablespoons chili powder; 3 cups cooked or 2 (15 ounce) cans low sodium or no-salt-added black beans, drained; 3 cups diced tomatoes; 1 1/2 cups frozen corn kernels; 1/4 cup chopped fresh cilantro; 12 corn tortillas; 1/4 cup raw pumpkin seeds as a garnish; 1/2 cup nondairy cheese, optional; 1/2 cup guacamole and/or salsa, optional

Serves

Ingredients

1 large onion, chopped

1 Anaheim pepper, chopped

1 jalapeño pepper, chopped

1 yellow, red or green bell pepper, chopped

1 large sweet potato, peeled and chopped in small cubes

3 tomatillos, optional

1 tablespoon ground cumin

2 tablespoons chili powder

3 cups cooked or 2 (15 ounce) cans low sodium or no-salt-added black beans, drained

3 cups diced tomatoes

1 1/2 cups frozen corn kernels

1/4 cup chopped fresh cilantro

12 corn tortillas

1/4 cup raw pumpkin seeds as a garnish

1/2 cup nondairy cheese, optional

1/2 cup guacamole and/or salsa, optional

Instructions

Water-saute onions and peppers, add sweet potatoes, tomatillos, spices, beans, tomatoes, corn and cilantro. Simmer for 30 minutes or until potatoes are cooked through. Add a small amount of water if mixture gets too dry.

Spray a baking pan (see note) lightly with cooking spray if not nonstick. Place a small amount of chili mixture on bottom, then layer 6 tortillas, chili mixture, remaining tortillas and remaining chili mixture. Sprinkle with pumpkin seeds and non-dairy cheese if using. Bake at 350 degrees F for 25-30 minutes.

Serve with guacamole and salsa, if desired.

Note: A 13x9x2 inch pan works well for 9 servings.

Nutrition Facts

Calories 364, Protein 17 g, Carbohydrates 61 g, Sugars 3 g, Total Fat 7.5 g, Saturated Fat 1.2 g, Cholesterol 0 mg, Sodium 231 mg, Fiber 14.9 g, Beta-Carotene 1825 ug, Vitamin C 52 mg, Calcium 101 mg, Iron 5.5 mg, Folate 118 ug, Magnesium 86 mg, Potassium 604 mg, Zinc 1.3 mg, Selenium 1.9 ug

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Suz’s Bean Enchilada Bake