Sweet Potato Black Bean Enchilada Casserole

A hearty meatless casserole layered with roasted sweet potato, seasoned black beans, corn tortillas, tangy enchilada sauce, and melted cheddar cheese.

Prep: 20 min · Cook: 50 min · Yield: 6 · Method: Oven

Ingredients

• 1.5 pounds sweet potato
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 2 15-ounce cans canned black beans
• 12 6-inch tortillas corn tortillas
• 3 cups enchilada sauce
• 2 cups shredded cheddar cheese
• 2 tablespoons sliced green onion

Cooking instructions

1. Heat the oven to 425°F. Peel the sweet potato and cut it into 1-inch cubes. Toss with the olive oil, cumin, chili powder, and 1/2 teaspoon of the salt. Spread on a rimmed baking sheet and roast until tender and lightly browned, 20 to 25 minutes. (about 25 min) — 425°F
2. While the sweet potato roasts, drain and rinse the black beans. In a bowl, lightly mash about one-quarter of the beans with a fork, then stir in the remaining beans and the remaining 1/2 teaspoon salt. (about 5 min)
3. Reduce the oven temperature to 375°F. Lightly grease a 9-by-13-inch baking dish and spread 1/2 cup of enchilada sauce over the bottom. (about 3 min) — 375°F
4. Arrange 4 corn tortillas over the sauce, tearing them as needed to cover the dish. Add half the roasted sweet potato, half the beans, 3/4 cup enchilada sauce, and 1/2 cup cheddar. Repeat with 4 tortillas, the remaining sweet potato, the remaining beans, 3/4 cup sauce, and 1/2 cup cheddar. Top with the remaining 4 tortillas, remaining sauce, and remaining 1 cup cheddar. (about 8 min)
5. Cover the dish with foil and bake until hot and bubbling around the edges, 20 minutes. Uncover and bake until the cheese is melted and lightly browned, 10 to 15 minutes more. (about 35 min) — 375°F
6. Rest the casserole for 10 minutes before slicing. Scatter with sliced green onion and serve hot. (about 10 min)