a catalog of ordinary and extraordinary vegan foods
that looks so good!btw, i made a modified version of the pot pie with biscuit crust that i think you posted (same crust, slightly different filling since all i had was potatoes, lentils, carrots and onions) and it was so good! thanks!
Where's the damn recipe? I look for it and I cannot find it.
Cool, Helen! That's the beauty of pot pie. You can use what you have and it's always great! Glad it worked for you :) Here's the casserole recipe.Sweet Potato & Black Bean Enchilada Casserole1 28-oz can black beans, rinsed, drained4 cloves garlic, mincedfresh lime juice from 2 limes4 cups cooked sweet potatoes, mashed2-4 Tbs chopped canned green chiles*1/2 tsp ground cumin1/2 tsp chili powdersea salt and black pepper, to taste24 corn tortillas Preheat oven to 350 degrees F. Lightly spray a non-stick spray into a 9 x 13 rectangular baking dish or large casserole dish. In a large bowl combine black beans, garlic, lime juice, sweet potatoes, chiles, cumin, chili powder and salt and pepper. Put ¼ of enchilada sauce in bottom of baking dish, cover sauce with 6 tortillas, overlapping if necessary to fit, then gently spread 1/3 of potato/bean mixture on tortillas. Repeat process 2 more times: ¼ sauce, 6 tortillas, 1/3 of potato mixture. Last layer will be 6 tortillas and last ¼ of sauce. Top with sliced olives, chopped fresh cilantro, green onion, or tomatoes (before or after baking, depending on preference). Cover with foil and bake for 30-40 minutes.*Add ½ tsp cayenne pepper, or chopped fresh or canned jalapenos, if you like it spicy. Serves 8Variation on original recipe “Sweet Potato Black Bean Enchiladas” by Karina Allrich, www.fatfreevegan.com
Forgot to list, 1 28-oz can green enchilada sauce. OOPS!
How fun to see a pie version of my enchilada recipe! Excellent! Looks delicious as a pie...:-)
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