Layers of enchilada sauce soaked corn tortillas with sweet potatoes, pepped up veggie crumbles, spinach and more sauce. Makes enough to feed a small army. Or just an army of one for days and days!

Cooking big, hearty, inexpensive meals that last for days is kind of my thing. I’m always on a tight budget (blogging ain’t paying the bills yet!) and as a result, have lots of experience making meals out of very little that look good, taste good and cost little. So, when I saw the theme for The Recipe Redux this month, healthy meals for under $3/person, I knew just what I had to share. This Sweet Potato Enchilada Casserole makes enough to feed a small army (well, ok, 10-12 people) and costs about $2/serving. But, and most importantly of all important things, there is absolutely no sacrifice to taste or texture, even with a budget.

Corn tortillas are soaked in enchilada sauce and used to line the pan. Then layers of sweet potatoes, veggie crumbles, spinach and more enchilada sauce are added until you have a casserole dish you can barely lift off the table. Oh yeah, it’s a good workout too!

This dish is entirely plant-based, perfect for a meatless Monday dinner or for meatless everyday dinners and is packed with nutrition.

Sweet potatoes are a great source of vitamin A, vitamin C, manganese, copper, vitamin B6, potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus.

Spinach is a good source of vitamin K, vitamin A, manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium and vitamin C, dietary fiber, phosphorus, vitamin B1, zinc, protein and choline.

and choline. Meatless crumbles differ by brand – this one offers 11g of protein per serving, 8% of iron needs, 6% of calcium needs and 0 fat.

It’s pretty quick to put together too. Some chopping and dicing and mixing is needed before assembling the layers, but none of it is difficult or that time consuming. Then, once it’s ready for the oven, it goes in for 45 min – 1 hour and viola, dinner for a crowd. Or, if you’re a single meatless girl living in the sticks, dinner for the rest of the week. And maybe breakfast too.

To make this gluten free, just make sure the meatless crumbles you get are ok.

$21.20 for 10 servings = $2.12/person.

All the ingredients, except the spinach, which was hanging out in the freezer while I snapped pictures.

Soaking tortillas in enchilada sauce. Ingredients for “meat” mixture. Plants are pretty! Veggie crumbles mixture. Sliced potatoes. Ready for assembly. Layer tortillas in pan. Layer of sweet potatoes. Layer of veggie crumbles mixture. Spinach on top. Spread more enchilada sauce. Another layer of tortillas. Final topping,tortillas and the remainder of the sauce. After removing from oven, serve with avocado and non-dairy sour cream.





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