Hearty casserole with sweet potatoes, black beans, enchilada sauce, and melted cheese baked to perfection.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approx. 4 cups)
02 - 1 medium red onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and minced (optional)
→ Beans & Grains
06 - 2 cans (15 oz each) black beans, rinsed and drained
07 - 8 small corn tortillas, cut into quarters
→ Sauce & Dairy
08 - 2 cups enchilada sauce (store-bought or homemade, gluten-free if required)
09 - 1½ cups shredded Mexican cheese blend (or cheddar/Monterey Jack)
10 - ¼ cup fresh cilantro, chopped
→ Spices & Seasonings
11 - 1 tablespoon olive oil
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon chili powder
15 - Salt and pepper, to taste
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes, red onion, red bell pepper, and jalapeño. Sauté for 8–10 minutes until vegetables begin to soften. Stir in garlic, cumin, smoked paprika, chili powder, salt, and pepper; cook for an additional 1–2 minutes.
03 - Add black beans and ½ cup enchilada sauce to the skillet. Stir to combine and warm through for about 2 minutes. Remove from heat.
04 - Spread ½ cup enchilada sauce evenly in the bottom of the prepared baking dish. Distribute half the tortilla quarters over the sauce. Layer with half the sweet potato and bean mixture, then sprinkle with ½ cup cheese.
05 - Repeat layering with remaining tortillas, sweet potato mixture, and ½ cup cheese. Pour the remaining enchilada sauce evenly over the top, finishing with the last ½ cup cheese.
06 - Cover the dish with foil and bake for 20 minutes.
07 - Remove foil and bake for an additional 10–15 minutes until sauce is bubbly and cheese is golden brown.
08 - Let stand for 10 minutes before garnishing with fresh cilantro. Serve warm.
