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Description
A hearty and flavorful casserole combining sweet potatoes and black beans in a savory enchilada sauce. Perfect for a family dinner or meal prep.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) red enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until softened.
- Add sweet potatoes, cumin, chili powder, salt, and pepper. Cook until sweet potatoes are slightly tender.
- Stir in black beans and corn. Cook for another 3 minutes.
- Spread a thin layer of enchilada sauce in a baking dish.
- Layer 4 tortillas on the bottom, followed by half of the sweet potato mixture and a drizzle of enchilada sauce.
- Repeat layers, ending with tortillas on top. Pour remaining sauce over the top layer.
- Sprinkle shredded cheese evenly over the top.
- Bake for 20-25 minutes, until cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
- For extra spice, add diced jalapeños to the sweet potato mixture.
- Use flour tortillas if you prefer a softer texture.
- This dish freezes well—store leftovers in an airtight container.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mexican