Vegan Enchilada Casserole

Heavily caffeinated, introverted, plant-powered (vegan) ultra runner. Maintaining 125-pound weight loss since May 2009. (m)Eat Less, Run More!

2 ½ cups red enchilada sauce

2 cups of chopped sweet potato

1- 15 ounce can black beans, drained and rinsed

1 onion, chopped

1 red bell pepper, chopped

2 cloves garlic, minced

1 tsp chili powder

½ tsp ground cumin

¼ tsp black pepper

4 cups fresh baby spinach

8 corn tortillas, quartered

subheading: FOR SERVING:

1 lime

¼ cup fresh cilantro, chopped

subheading: OPTIONAL TOPPINGS:

slice avocado or guacamole

diced red onion

cashew cream sauce

pepitas (pumpkin seeds)

diced jalapeno with seeds for heat!

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