Description
A hearty and flavorful casserole combining sweet potatoes, black beans, and spices, layered with tortillas and cheese.
Ingredients
Scale
- 2 cups cooked sweet potatoes, mashed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 8 corn tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup enchilada sauce
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Mix sweet potatoes, black beans, corn, onion, garlic, cumin, chili powder, and paprika in a bowl.
- Spread 1/4 cup enchilada sauce at the bottom of a baking dish.
- Layer 4 tortillas over the sauce.
- Spread half the sweet potato mixture over the tortillas.
- Sprinkle 1 cup of cheese on top.
- Repeat layers: tortillas, sweet potato mixture, cheese.
- Pour remaining enchilada sauce over the top.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
- Use gluten-free tortillas for a gluten-free version.
- Add diced bell peppers for extra flavor.
- Refrigerate leftovers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg