Easy Sweet Potato Enchilada Casserole
Layers of roasted sweet potato, black beans, corn, enchilada sauce, and melty cheese baked into one easy, freezer-friendly casserole.
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes about 4 cups
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, divided
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 (10-ounce) can red enchilada sauce
- 1/2 teaspoon chili powder
- 8 corn tortillas (6-inch)
- 2 cups shredded Mexican-blend cheese, divided
- Optional toppings: diced avocado, chopped cilantro, sliced green onion, lime wedges
Instructions
- Preheat the oven to 400°F. On a large baking sheet, toss the cubed sweet potatoes with 1 tablespoon olive oil, the cumin, smoked paprika, and 1/4 teaspoon salt.
- Roast the sweet potatoes for 20 minutes, stirring once halfway through, until fork-tender.
- Sauté the onion in the remaining 1 tablespoon olive oil in a large skillet over medium heat for 4 minutes, until soft. Add the garlic and cook 30 seconds more.
- Stir the black beans, corn, chili powder, and remaining 1/4 teaspoon salt into the skillet. Fold in the roasted sweet potatoes and cook 2 minutes, just until warmed through. Remove from heat.
- Lower the oven temperature to 375°F. Spread 1/2 cup enchilada sauce over the bottom of a 9x13-inch baking dish.
- Layer 4 corn tortillas over the sauce, tearing them to fit the dish. Top with half of the sweet potato filling, 3/4 cup enchilada sauce, and 1 cup shredded cheese.
- Repeat the layers with the remaining 4 tortillas, remaining filling, remaining enchilada sauce, and remaining 1 cup cheese.
- Cover the dish tightly with foil and bake for 20 minutes. Uncover and bake 8 to 10 more minutes, until the cheese is melted and the edges are bubbling.
- Rest the casserole for 10 minutes before slicing into 6 pieces. Top with avocado, cilantro, and a squeeze of lime before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, assemble the casserole through step 7, cover tightly, and freeze unbaked for up to 3 months. Thaw overnight in the fridge before baking as directed, adding a few extra minutes if the center is still cold.