by theUngourmet -adapted from Gluten Free Goddess
Serves 4-6
2 cans black beans, drained and rinsed
1 large clove garlic, minced
juice from 1 lime
2 cups cooked sweet potatoes, roughly mashed
1/2 cup roasted green chiles
1/2 tsp cumin
1/2 tsp chili powder
salt and pepper to taste
*Green Chili Sauce
9 small corn tortillas
8 oz package cream cheese
1 cup shredded Monterey Jack cheese
Green Chile Sauce
1 cup vegetable broth
1 tbsp corn starch
1 cup diced green chiles
1 large clove garlic, minced
1 tsp chili powder
In a large bowl combine the beans, 1 clove garlic, lime juice, sweet potato, 1/2 cup green chiles cumin, chili powder, salt and pepper. Set aside.
Dissolve the corn starch in 1 tbsp of the vegetable broth. In a small saucepan combine the dissolved corn starch, vegetable broth, green chiles, garlic, and chili powder. Heat over medium high heat. Simmer until thickened, stirring occasionally.
To assemble casserole
Coat bottom of a 9 inch round casserole dish with a small amount of green chile sauce. Spread about 1 tbsp of cream cheese (1 tbsp per tortilla) onto three tortillas. Arrange tortillas to cover the sauce. Add 1/3 of the filling and top with 1/3 of the green chile sauce. Repeat to make three layers. Top with the jack cheese. Place into a 350 oven for 30 minutes.
