Sweet Potato Enchilada Casserole

Casserole:

3 medium sized sweet potatoes, spiralized

1 medium yellow onions, diced

2 sweet peppers, deseeded and chopped (mince jalapeños if desired)

2 large cloves garlic, crushed or minced

1/2-1 teaspoon sea salt

chopped olives (optional)

1/2 cup sweet corn

1 15 ounce can of black beans, drained and rinsed

1 1/2 cup enchilada sauce, recipe below or use store bought

1 cup | 3.5 oz grated cheese, cheddar, pepper jack, mexican blend, queso fresco etc,

Homemade Enchilada Sauce:

1 tablespoons grapeseed oil

1.5 tablespoon gluten free all purpose flour, can sub with arrowroot or tapioca starch for grain free version

2-3 tablespoons chili powder, mild, medium, or hot

3/4 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon oregano

2 teaspoon tomato paste

1 1/2 cup chicken or vegetable stock

salt to taste

1. In a small sauce pot, warm the olive oil. Add the flour and seasonings to the oil and stir together to form a roux. Add the stock and whisk it all together to remove any lumps in the sauce. Let the enchilada sauce simmer on the stove for 7-10 minutes.

2. Place the spiralized sweet potatoes (Cone #2), shredded onions (Cone #2), diced peppers, garlic, salt, corn and black beans in Electric skillet.

3. Pour the enchilada sauce over the top.

4. Heat to 300 degrees F, and when vapo valve clicks, turn to low for 20 minutes. Top with cheese (Cone #1) if desired for the last 5 minutes.

5. Top with any additional toppings: chips, cilantro, chopped scallions, avocado slices, sour cream and serve warm.

Cashew Sour Cream:

3/4 cup cashews (soaked in water for four hours or in boiling waer for 5 minutes)

juice of one lemon (maybe a tablespoon)

himalayan salt to taste

1. Drain Cashews and add to blender with lemon juice and salt.

2. Add water as needed for desired consistency.