Dice up all of your veggies and saute them in a large pan. As they begin to soften, add seasonings to the pan and continue to cook for about 8 minutes.
While your veggies are cooking, begin to slice your sweet potatoes lengthwise (with a mandolin.) Slice all 3 potatoes and save the little pieces left over for your breakfast the next day 🙂
Drain and rinse your black beans, and add them to the veggies.
Shred the cheese.
Once everything is prepared, begin to assemble!
Start by adding a very thin layer of enchilada sauce to the bottom of an 8x8 baking dish.
Next, place a layer of sweet potatoes, allowing them to overlap a bit.
After the taters comes the chicken (use 1/2 of the total amount)
Add a layer of the veggie/bean mixture (again, use 1/2)
Now add 1/2 the remaining amount of enchilada sauce.
Finally, a hefty sprinkle of cheese.
Then start back at the beginning! Layer sweet potatoes, remaining chicken, veggies, sauce, and cheese.
Bake in the oven at 350º for 35-40 minutes.
