After Thanksgiving improv casserole

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:
Hominy
Lima beans
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:
Sweet potato
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)

Assembly:

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.

Malk - Pecan Milk

Ok folks who don't think protien plant juice should be called milk...here's Malk.  I picked up the Maple Pecan Malk.  I've tried a lot of nut based milks, and this one is, well, different.  It's not sweet like pecan pie, but otherwise it's pecan pie in a bottle.  I had it in tea and it was almost bitter, but not really in a bad way.