Description
Smoky, cheesy, and layered with all the good stuff—this enchilada bake is a hearty fall hug in casserole form. Roasted sweet potatoes and black beans team up with corn, warm spices, and a sneaky swirl of pumpkin purée in the enchilada sauce. One bite, and you’ll want this on repeat all season long.
Ingredients
2 medium sweet potatoes, peeled & diced
1 can (15 oz) black beans, drained and rinsed
1 cup corn (frozen or canned)
6 small corn or flour tortillas, cut in halves or quarters
1 1/2 cups red enchilada sauce
1/2 cup pumpkin purée
1 cup shredded cheddar cheese
1 tsp chili powder
1/2 tsp cumin
Salt & pepper to taste
Olive oil
Topping
Chopped fresh cilantro
Instructions
Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, pepper, chili powder, and cumin. Roast for 20–25 minutes until tender.
In a bowl, mix enchilada sauce and pumpkin purée until smooth.
In a greased baking dish, layer tortillas, roasted sweet potatoes, black beans, corn, and a generous spoonful of sauce. Repeat layers, ending with sauce on top.
Sprinkle cheddar cheese over the final layer.
Cover with foil and bake for 20 minutes. Uncover and bake 10 more minutes until bubbly and golden.
Let cool slightly, then top with fresh cilantro and serve.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 440 / Serving
- Fat: 22g / Serving
- Carbohydrates: 42g / Serving
- Fiber: 8g / Serving
- Protein: 18g / Serving