Southwestern Black Bean Sweet Potato Enchilada Bake
By Recipes Worth Cooking Test Kitchen

Prep Time: 22 minutes
Cook Time: 36 minutes
Servings: 6
Difficulty: Medium
Cuisine: Southwestern

Description:
Roasted sweet potatoes, black beans, tortillas, enchilada sauce, and cheese bake into a vegetarian Southwestern dinner casserole.

Ingredients:
- 1.50 Pound sweet potatoes
- 2.00 Tablespoon olive oil
- 1.50 Teaspoon chili powder
- 1.00 Teaspoon ground cumin
- 2.00 Can black beans
- 10.00 Piece corn tortillas
- 2.50 Cup red enchilada sauce
- 1.50 Cup Monterey Jack cheese
- 0.50 Cup scallions
- 0.25 Cup cilantro
- 1.00 Tablespoon lime juice
- 1.25 Teaspoon kosher salt

Instructions:
<ol><li>Heat the oven to 425 F. Toss sweet potatoes with olive oil, chili powder, cumin, and 3/4 teaspoon salt.</li><li>Roast on a sheet pan for 22 to 24 minutes, until browned and tender.</li><li>Reduce the oven to 375 F. Spread 1/2 cup enchilada sauce in a baking dish.</li><li>Layer half the tortillas, half the beans, half the sweet potatoes, 3/4 cup cheese, and 1 cup sauce.</li><li>Repeat with remaining tortillas, beans, sweet potatoes, sauce, and cheese.</li><li>Bake for 18 to 22 minutes, until bubbling. Rest 10 minutes.</li><li>Top with scallions, cilantro, and lime juice before serving.</li></ol>

Notes:
<ul><li>Roasting the sweet potatoes first prevents a watery bake.</li><li>Use a sauce you like because it seasons the whole dish.</li><li>Leftovers reheat best covered, then uncovered for the last few minutes.</li></ul>

Source: https://recipesworthcooking.com/southwestern-black-bean-sweet-potato-enchilada-bake/export/