Roasted Veggie & Black Bean Enchilada Casserole

Ingredients:

2 medium sweet potatoes, washed, poked with a fork and baked at 375 for 45 - 60 minutes
1 package of small tortillas (I used the Southwest tortillas from Whole Foods)
2 cups fresh salsa
2 poblano peppers
1-8 oz. package of baby bella mushrooms, sliced
1 large bell pepper (I used half a green and half a red)
1 small head of broccoli, cut into small florets
1 small ripe avocado
Cilantro, Green Onions (to top off your dish)

A Mexican recipe wouldn't be complete without...

Josh’s Cuban BlackBeans:

1-28 ounce can black beans (Do NOT drain)
1 yellow onion, diced

1 tablespoon olive oil

3-4 cloves of garlic, sliced or minced

1½ tsp cumin powder

1 bay leaves

1 teaspoon dried oregano

1 teaspoon dried cilantro

Dash of white vinegar

Salt & Pepper as desired

Directions for the beans:

Combine all ingredients in a saucepan – be sure not to drainthe beans.  Let simmer on low heat 20 –25 minutes, stirring occasionally.

Casserole Directions:

1. Preheat the oven to 375 degrees.  Put the sweet potatoes in the oven first, since they'll take the longest.  Then, get the beans started so they can cook slowly as you work through the other steps.  THIS MAY SEEM LIKE A LOT OF WORK BUT YOU WILL HAVE LEFTOVERS THAT YOU CAN EAT FOR SEVERAL NIGHTS OR FREEZE FOR A HASSLE-FREE DINNER IN THE NEAR FUTURE.  You could also cook the sweet potato and roast the veggies in advance too.
2. Wash the broccoli, bell pepper, poblano peppers, mushrooms and cut into bite size pieces.  Toss veggies with 1/2 tablespoon of olive oil and some fresh ground pepper and place on a baking sheet or stoneware pan.  You can roast the veggies on a different rack while the sweet potatoes continue to bake.  Roast the veggies for about 15 minutes, turning halfway through.  Remove the skin from the potatoes and mash them gently with a fork and set aside.
3. Lightly spray a baking dish with olive oil and cover the bottom with 1/4 cup of the salsa, then one layer of tortillas, then a layer of the mashed sweet potato, then a layer of black beans, and a layer of roasted veggies, repeat the layering until you have run out of all ingredients.  
4. Bake in the oven covered with foil for 20 minutes or until heated thoroughly.  Then remove the aluminum foil and cook for an additional 5 minutes.  Remove from the oven and enjoy. 
5. We served ours with avocado, green onions and cilantro on top.