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Description
A hearty and flavorful casserole combining sweet potatoes, black beans, and enchilada sauce.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 6 corn tortillas
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 tbsp olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 375°F.
- Toss sweet potatoes with olive oil, cumin, chili powder, garlic powder, and salt.
- Roast sweet potatoes for 20 minutes until tender.
- Spread a thin layer of enchilada sauce in a baking dish.
- Layer tortillas, roasted sweet potatoes, black beans, and cheese.
- Repeat layers and finish with cheese on top.
- Bake for 20 minutes until cheese melts.
- Garnish with cilantro if desired.
Notes
- Use gluten-free tortillas if needed.
- Add diced jalapeños for extra spice.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican