Enchilada Casserole

Inspiration for this recipe was of course from Pinterest.  It's very similar to Black Bean Sweet Potato Enchiladas, but with much less prep work (which I don't have a lot of time for anymore).

Ingredients:
6 10 inch tortillas
1 10 oz can black beans drained and rinsed
2 medium sweet potatoes, baked and mashed
1 can Rotel
2 10oz cans enchilada sauce
1 cup salsa, divided
Lime juice
1 garlic cloved, chopped
1 tsp Chili powder
Pinch of Cayenne pepper (only if you like it spicy like me!)
1/2 tsp Black pepper
1 tsp ground Cumin
Mexican cheese if desired

Preheat oven to 350 degrees.  Combine black beans, juice of 1 lime, and garlic clove.  Combine sweet potatoes, rotel, 1/2 cup of salsa and spices in a separate bowl.  Mix together remaining salsa and enchilada sauce.  To assemble: pour 1/4 cup of enchilada mixture in the bottom of a 13x9 in baking dish, layer the bottom of the dish with 2 tortillas, spread sweet potatoes over the tortillas in an even layer, add another layer of tortillas, pour over black beans in an even layer, top with tortillas and even pour enchilada sauce over the tortillas.  Sprinkle with cheese if using.  Bake for about 25 minutes, let sit for 5 minutes before serving.