Three Sisters Enchilada Bake

Three Sisters Enchilada Bake

By Tara DeMaderios

Makes 4 servings

Many Native American tribes used beans, corn, and squash as a staple of their diet and called them “The Three Sisters”.


2 medium yams (or sweet potatoes), cooked & diced

1 can black beans, drained

2 cups corn

1 pkg frozen spinach – rinsed, drained, & pressed

1 tsp cumin

¼ tsp chili powder

½ tsp garlic powder

1 Tbsp lime juice

Salt & pepper to taste

1 cup salsa

Corn tortillas

1 can red enchilada sauce

Your favorite “cheese” sauce, or shredded cheese


Combine all ingredients except for tortillas, enchilada sauce, and cheese sauce in a large mixing bowl. Place two tortillas in the bottom of a casserole dish and spread some enchilada sauce in a very thin layer over them. Spread some of the filling in a thin layer over the tortillas, it doesn’t have to cover them, you want to taste the tortillas when it’s all baked. Drizzle some cheese sauce over the filling. Keep layering in the same way until all the filing is gone. Place two more tortillas on the top, pour the remaining enchilada sauce, and then the cheese sauce over them. When I made these, the cheese sauce and enchilada sauce made a marble pattern that looked really cool.


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