5-Ingredient Sweet Potato Enchilada Casserole

Prep: 20 mins

Cook: 45 mins

Difficulty: Easy

Servings: 8 Servings

With a smart grocery list in hand, you can make easy enchiladas with just five ingredients and no tortilla rolling required. Tender slices of sweet potato are layered with black beans, spinach, cheese, and enchilada sauce, resulting in a gooey, bubbling vegetarian casserole. Sprinkle the top with chopped cilantro and diced avocado and serve with warm corn tortillas.

Ingredients

Cooking spray
2 cups enchilada sauce (16 ounces), divided
2 pounds sweet potatoes (about 2 large), unpeeled and thinly sliced (1/8-inch thick), divided
2 (15-ounce) cans black beans, drained and rinsed, divided
3 cups shredded Mexican blend cheese (9 ounces), divided
4 cups spinach or chopped Swiss chard (4 ounces), divided
Cooked, sliced chicken
Diced avocados
Chopped fresh cilantro
Corn or flour tortillas

Instructions

Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9x13-inch baking dish with cooking spray.
Spread 1/2 cup of the enchilada sauce on the bottom of the baking dish. Arrange 1/3 of the sweet potato slices in a single layer, overlapping slightly. Distribute half of the beans, 1 cup of the cheese, 1/2 cup of the enchilada sauce, and half of the spinach or chard evenly over the sweet potato slices. Repeat the layers of sweet potato, beans, cheese, enchilada sauce, and spinach or chard one more time. Finish with the remaining sweet potatoes and enchilada sauce. Cover tightly with aluminum foil.
Bake until the sweet potatoes are tender, about 40 minutes. Uncover and sprinkle with the remaining 1 cup cheese. Bake until the cheese melts and the casserole bubbles, about 5 minutes more. Let cool 10 minutes before serving. Top with sliced, cooked chicken, diced avocado, and chopped cilantro, if desired, and serve with tortillas.