After Thanksgiving you may still have leftovers, but can’t face yet another full on dinner of mostly white food or leftover sammich.
So look to the fridge to build a different style dish. Here’s my mexellent-three-sistersish-refrigerator-casserole.
Opened or previously cooked stuff in the fridge to use:
Jar of sofrito
Half cup enchilada sauce (homemade from dried chilies)
Half an onion
Bag of baby carrots
A big jug of broth - mostly prominently leek flavored
From the pantry:
A cup of cashews
Tin of green chilies (perfectly fine but possibly nearishly past expiration date)
Part of a bag of blue corn chips
Nutritional yeast (nooch)
I sautéed the sweet potato, carrots, and onion in sofrito and some of the broth. I then blended half of this with the enchilada sauce, more broth, cashews, some of the lima beans and some nooch to make kind of a cheesy sauce. I want the sauce pretty loose and wetish so that the tortilla chips will soak it up.
Cover the bottom of a baking dish with the sauce. Layer on tortilla chips, sautéed veggies, green chilies, lima beans, then repeat ending with sauce on top.
Bake 325 for about 45 minutes.
Serve with a side salad and any other mexcellent toppings like avocado, salsa, cashew creme, hot sauce or anything else you like with Mexican food.