Sweet Potato Enchilada Casserole

Ingredients:

3 large sweet potatoes (or about 3 cups smashed – but if you end up with more you can pad that a little)
15 oz can black beans, drained and rinsed
10 oz can Rotel w/ green chilies, drained
15 oz can sweet corn kernels, drained
1 bunch scallions, sliced thin with white parts and top parts kept separate
1/2 cup Palo Alto Firefighters Pepper Hot Sauce , plus 2-3 tablespoons
Juice and zest of 2 limes
Sea salt and pepper, to taste
Dave’s Ancho Powder, to taste (I used about 1/2 tablespoon)
12-14 taco or fajita sized flour tortillas, all sliced in half
1 1/2 cups 20 Pepper Salsa Hot
cheddar to sprinkle on top

Instructions:

Preheat oven to 350.
Peel and chop the sweet potatoes, then boil until tender (15-18 minutes).
In a large bowl, combine the beans, Rotel, corn, scallions (white parts only) and Palo Alto Firefighters Pepper Hot Sauce, mixing well.
When the sweet potatoes are cooked, mash them then add the lime juice, sea salt, pepper, and Dave’s Ancho Powder, and set aside.
Drizzle bottom of 9×13 casserole or baking dish with 2-3 tablespoons of Palo Alto Firefighters Pepper Hot Sauce, making sure the entire bottom is covered. Arrange tortilla halves across bottom of pan.
Cover tortillas with half of the sweet potato mixture, gently spreading to get maximum coverage. Next add a layer of the bean/corn mix (half of what you have), followed by a layer of tortillas.
Repeat once, ending with a layer of tortillas on top (this makes 3 layers of tortillas, total). Cover with 20 Pepper Salsa Hot, cheese and the rest of your sliced scallions.
Cover with foil and bake for 20 minutes, remove foil and bake for another 5-8 until cheese is fully melted.