Feb 4, 2026
Enchilada Bake
1 HOUR
4-6
EASY
This recipe is a twist on the classic. Enchilada casserole has all the same flavor as traditional enchiladas, but I like to think it’s a little less tedious to make. This version is vegetarian, but you can absolutely add meat if you’d like.
Ingredients:
2 medium sweet potatoes, peeled and diced small
1 tbsp olive oil
Taco seasoning
Salt and pepper
1 15 oz can black beans, drained and rinsed
2 cups enchilada sauce
8 small flour tortillas, cut into strips
4–8 ounces shredded cheese, depending on how cheesy you like
Instructions
Heat oven to 425°F
Toss sweet potatoes with olive oil, taco seasoning, salt, and pepper.
Spread on a sheet pan and roast for 20–25 minutes, until tender and lightly browned.
Lower oven temperature to 350°F.
In a large bowl, mix the sweet potatoes, black beans, and half of the enchilada sauce.
Grease a baking dish. Layer a thin layer of enchilada sauce, half of the tortilla strips, half of the sweet potato and bean mixture, and a handful of cheese.
Repeat the layers. Finish with the remaining enchilada sauce and the rest of the cheese. C
over loosely with foil and bake for 25 minutes, until bubbly.
