Gluten Free Sweet Potato and Black Bean Enchilada Casserole

3 medium sweet potatoes (peeled, cooked and mashed)
2 cloves garlic (diced)
1 T lime juice
1 can black beans (drained)
1 can diced chilies
8 corn tortillas broken into pieces
3/4 cup shredded cheese

Peel, Cook and Mash sweet potatoes. Add garlic and lime juice to potatoes. Gently stir in beans and chilies. In a 9 x 9 pan layer broken corn tortilla shells, black bean and sweet potato mash, cheese. Layer until you run out of ingredients. Cook for 30 minutes at 350.

Nutritions

Calories
210

Sodium
223mg
9% DV

Fat
2g
4% DV

Protein
10g
20% DV

Carbs
37g
12% DV

Fiber
7g
30% DV