I feel like I come up with some of my best recipes when I am broke. I will dig through the cupboards, dusting of old cans of this and that, pulling out the spices, knowing that I’m going to have to do some flavor magic to invigorate what I have. I usually always have some dried pasta in the back of the cupboard that I forgot about. Cans of tomato paste and some dried herbs and I can through together a sauce. Working with what you have during lean times can bring out the culinary imagination. You put together flavors and ideas that you wouldn’t normally do when you have a fridge full of safe fresh combinations. You become the MacGyver of the kitchen. How can I make meal out of a can of creamed corn, popcorn, and a half full jar of nutella?!

I try to keep certain foods stocked up for just these occasions. I try to make sure I have things like rice and beans and canned goods. Bags of onions, potatoes, and tortillas. I am not alone in this, beans, rice, potatoes (including sweet potatoes), and corn are all part of the top ten list of worldwide staple foods. People of all cultures and economic status eat these same plant foods in some variety or other. They are all relatively cheap, easy to store, and have a long shelf life. I also like to freeze some veggies during times of abundance for use during leaner times. My favorites include bell peppers and onions. I love to freeze them because there is no blanching involved, just chop and freeze. They will become soft when thawed, so they work best in cooked and sauteing applications. Also, double wrap your chopped onions or else they will make everything in your freezer smell like onion. Onion flavored ice cream is not great.







In the pictures I have the casserole in a 9 inch round dish. I usually make this in a 9×13 inch casserole dish. This recipe made enough for 2 of these smaller round dishes. Either way is 8 to 10 servings, and is great as leftovers!

I used canned beans and and corn for this recipe because that’s what I usually have in my pantry, and they make throwing together this meal quick as can be, but you could certainly use dried beans and fresh corn. You could also use corn tortillas instead of flour, and any veg you have in your fridge. Throw in some spinach, or kale, a variety of beans, or ground veggie protein. Have fun with it!

For the enchilada sauce I use 1/2 bag of taco seasoning (Trader Joes). I dont always have all the seasonings I need, or the money to stock up, so I sometimes just grab a packet of mixed seasoning for under $1. Cheap girl trick for ya. You’re welcome.

Print Recipe Vegan Sweet Potato Enchilada Casserole Servings: 8 to 10 Author: Dora Daily Ingredients 8 Count package of large flour tortillas.

About 3 1/2 lbs Sweet Potatoes peeled and cut into medium sized cubes. This was 2 larger sweet potatoes for me.

1 Can about 15oz Black Beans

1 Can about 150z Whole Corn Kernels or 2 Cups fresh or frozen corn.

About 1 Cup Green Chilies diced. I used two 7 oz caned.

1 Cup Cilantro Chopped

2 Bell Peppers diced small.

1 Yellow Onion Diced small

2 Cloves Garlic minced.

1 Can about 15 oz Fire Roasted Tomatoes diced.Or regular tomatoes diced.

2 Limes Juiced

For toppings:

1 Avocado

Non-dairy Sour Cream.

Enchilada Sauce:

2 Cups Vegetable Stock

1 Can Tomato Paste

1/2 Packet Taco seasoning OR 2 Tbs Chili Powder 1 tsp Garlic Powder, 1/2 tsp Onion powder, 1/2 tsp Cumin, 1/4 tsp Cayenne Pepper. Instructions Preheat oven to 375.

Peel, chop, and boil the potatoes until tender.

Saute onion and bell pepper on low until soft.

Add garlic and saute for another 2 minutes.

When sweet potatoes are tender, drain and smash with a fork or potato masher.

Stir in lime juice.

Add beans, corn, cilantro, chilies, onion and pepper mixture, and tomatoes. Stir to combine.

In a medium saucepan, combine vegetable stock, tomato paste, and seasoning.

Bring to a simmer and cook for 10 to 15 minutes.

Pour about 1/4 cup of the enchilada sauce into a 9x13 baking dish. Spread around the bottom of the dish.

Lay 2 tortillas in the bottom of the dish. They can overlap.

Scoop 1/3 of potato mixture onto tortillas and spread evenly.

Drizzle about a 1/4 Cup sauce over potato layer.

Place two more tortillas over the mixture.

Spread another third of mixture.

Pour a little more sauce over the potatoes.

Add a third layer of two tortillas.

Add the remaining potato mixture.

Add some more sauce.

Add the final two tortillas.

Top with remaining sauce.

Cover with foil and bake for 35 Minutes.

When done, serve topped with avocado slices and sour cream!

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