Healthy Vegetarian Enchilada Casserole | Foodtalk

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced (yellow or red)
• 2 garlic cloves, minced
• 1 large sweet potato, diced (about 1 1/2 cups)
• 1 bell pepper, diced (about 1 cup)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large zucchini, grated (1 1/2-2 cups)
• 1, 4.5 ounce can green chiles
• 1/2 cup diced tomatoes with juices
• 1 chipotle pepper in adobo sauce, chopped (optional)
• 1 cup beans (I used black and pinot), drained and rinsed
• 1 cup corn, drained and rinsed
• 2 cups fresh spinach
• 1 tablespoon fresh cilantro, chopped
• 1 cup red enchilada sauce (see recipe notes)
• 12 flour or corn tortillas
• 1 cup shredded cheese, divided (see recipe notes for vegan version)
• sour cream
• sliced avocado
• fresh chopped cilantro