Sweet Potato & Black Bean Enchilada Casserole

• servings: Serving: 4 servings
• total time: 1 hour 7 minutes

Ingredients

2 medium sweet potatoes, peeled and diced

1 can (240g) black beans, drained and rinsed

1 cup enchilada sauce

1 cup shredded cheese (cheddar or Mexican blend)

6 small tortillas (corn or flour), cut into strips

1/2 onion, chopped

2 cloves garlic, minced

1 tbsp olive oil

1/2 tsp cumin

1/2 tsp paprika

1/2 tsp salt

1/2 tsp black pepper

Directions

- Preheat oven to 180°C (350°F).

- Heat olive oil in a pan and sauté onion and garlic until soft.

- Add sweet potatoes, cumin, paprika, salt, and pepper; cook until slightly tender.

- Stir in black beans and a bit of enchilada sauce.

- In a baking dish, layer tortillas, sweet potato mixture, enchilada sauce, and cheese.

- Repeat layers and finish with cheese on top.

- Bake for 25–30 minutes until bubbly and golden.

- Garnish with fresh cilantro, tomatoes, or lime if desired.

Macros Summary:

Protein: 22g

Carbs: 38g

Fat: 16g

Calories: 360 kcal

Time: 40 minutes ⏱️