Sweet Potato Black Bean Taco Bake

Sweet potato black bean taco bake layered with salsa, tortillas, and cheddar, then baked until bubbling. An easy vegetarian casserole for weeknight dinners.

Prep: 15 min · Cook: 50 min · Yield: 6 · Method: Oven

Ingredients

• 3 cups sweet potatoes
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.75 teaspoon kosher salt
• 1 can black beans
• 1 cup salsa
• 8 small flour tortillas
• 1.5 cups cheddar cheese

Cooking instructions

1. Heat the oven to 425°F. Cut the sweet potatoes into 1/2-inch cubes and toss with olive oil, chili powder, cumin, and salt. Spread on a baking sheet. (about 5 min) — 425°F
2. Roast the sweet potatoes for 20 to 25 minutes, stirring once, until tender and lightly browned. (about 25 min) — 425°F
3. Reduce the oven to 375°F. Drain and rinse the black beans. Spread a thin layer of salsa in a greased 9-inch square baking dish. (about 5 min) — 375°F
4. Layer four tortillas, half the roasted sweet potatoes, half the beans, and half the remaining salsa in the dish. Repeat with the remaining tortillas, sweet potatoes, beans, and salsa. (about 5 min) — 375°F
5. Sprinkle the cheddar evenly over the top. Cover with foil and bake for 15 minutes, then uncover and bake for 10 to 15 minutes more, until the cheese is melted and the edges are bubbling. (about 30 min) — 375°F
6. Rest the bake for 5 minutes before cutting into portions. (about 5 min) — 375°F