Slow cooker Enchilada Casserole (vegetarian!)

I love using my slow cooker. It's so nice to throw some things in a pot during the day and then not have to worry about "what's for dinner". It's also nice to have something warm waiting when you're not sure exactly what time you'll be sitting down to eat. Timing food can be so hard. It seems like most crockpot meals feature meat- but this vegetarian creation went over very well :)

Slow Cooker Enchilada Casserole

2 cups peeled, diced, sweet potato
1 large tomato, diced
1 large bell pepper diced
1-2 Tbsp olive oil
1 Tbsp garlic
1/8 tsp smoked paprika
1/4 tsp cumin
9 small corn tortillas
1 can black beans, rinsed and drained
1 can favorite enchilada sauce
shredded cheese to your liking

1. Warm oil, garlic, and spices in pan. Add sweet potato and bell pepper. Sautee 2 min. Add tomato and beans, stir till combined and warmed.
2. Spray crock pot. Spread thin layer of enchilada sauce on bottom of pot. Then create one layer with 3 tortillas (can tear if you like). Then spoon over 1/3 of sauteed mixture. Pour another thin layer of enchilada sauce and sprinkle with cheese. Repeat 3 times. Turn on low 6+ hours. Serve with plain greek yogurt, salsa, avocado, or other garnishes of your choice.