Sweet Potato and Black Bean Enchilada Casserole

Delight in the hearty combination of sweet potatoes and black beans layered with enchilada sauce and cheese in this comforting casserole.

Ingredients

• 2 cups sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 1/2 cups enchilada sauce
• 8 corn tortillas, cut into strips
• 1 cup cheddar cheese, shredded
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften.
3. Add the black beans, ground cumin, garlic powder, salt, and pepper to the skillet. Stir well and cook for another 5 minutes.
4. In a 9×13-inch baking dish, spread a thin layer of enchilada sauce on the bottom.
5. Layer half of the tortilla strips over the sauce, followed by half of the sweet potato and black bean mixture. Add another layer of enchilada sauce.
6. Repeat the layers, ending with the remaining enchilada sauce on top.
7. Sprinkle shredded cheddar cheese evenly over the casserole.
8. Cover the dish with foil and bake in the preheated oven for 20 minutes.
9. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
10. Let the casserole cool for a few minutes before slicing and serving.

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