Chop the onion, bell pepper, carrots and jalapeno and cook in a nonstick skillet over medium heat. Meanwhile, roast the corn in a cast iron skillet until a bit brown, then add to cooked veggies.
Spray a large covered casserole with cooking spray. Using 1/3 of each item, layer the tortillas, sweet potatoes, veggies, beans, cheese sauce and enchilada sauce, then repeat twice. Cover and bake at 350 for 40-50 minutes or until edges start to bubble, then remove lid and cook 10-15 minutes longer. Let stand 15-20 minutes before serving.
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|Serving Size: 1 Serving (351g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 29 (9%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 231.4mg||8 %|
|Potassium 802.4mg||21 %|
|Total Carbohydrate 63.2g||19 %|
|Dietary Fiber 13.7g||55 %|
|Sugars, other 49.5g|
|Protein 13.9g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 334
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