Chard and Sweet Potato Green Enchilada Bake

Serves 8to 10

INGREDIENTS

2 tablespoons olive oil

1 red onion, thinly sliced

1 dried chipotle chile, broken into a couple large pieces 1 teaspoon cumin seeds

1 bunch chard

2 sweet potatoes, peeled and diced

1 cup corn kernels, fresh or frozen

1 can black beans, rinsed and drained

Salt

2 to 3 cups green enchilada sauce (jarred or from scratch) 12corn tortillas, cut in half

1½ cups shredded Oaxaca cheese (or Jack cheese)

For serving: thinly sliced green onions, sour cream

DIRECTIONS

Heat the olive oil in a large skillet over medium high heat. Add the onion, chipotle, and cumin seeds and saute for 5to 7minutes or until they soften.

Meanwhile, separate the leaves from the chard stems and finely chop the stems, adding them to the onions (finely chop and set aside the leaves for later). Saute for a few more minutes before adding the sweet potatoes. When the sweet potatoes are nearly tender, turn off the heat and stir in the chopped chard leaves, corn and beans and season generously with salt. Remove and discard the chipotle pieces.

Preheat oven to 375 degrees.

Pour about ½ cup of the enchilada sauce in the bottom of a 9- by 13-inch baking dish. Top with a single layer of tortillas, placing their cut edges along the edges of the pan and two halves in the center to cover completely. Top with half of the sweet potato mixture and a third of the cheese. Repeat with another layer of corn tortillas, ½ cup enchilada sauce and the rest of the sweet potato filling before topping with the last layer of corn tortillas. Cover tortillas with the remaining enchilada sauce and top with shredded cheese. Bake uncovered for 25to 30minutes or until the cheese is golden brown and bubbly. Serve with sliced green onions and sour cream.