Easy Bake Enchiladas
Enchiladas made easy! Sweet potatoes, black beans and corn all get layered with tortillas like a lasagna in this simple vegetarian take on the classic Mexican dish. Freezes well (before baking) and makes great leftovers!
What You’ll Need
12 corn tortillas
1 cup prepared enchilada sauce
2 large sweet potatoes, peeled & cubed
1 can black beans (or 1 ⅓ cups cooked black beans)
1 cup frozen corn, thawed or 1 can corn, drained fully
⅔ cup shredded cheddar or jack cheese
1 Tablespoon olive or avocado oil
2 teaspoons taco seasoning
Kosher salt & freshly ground pepper,to taste
How to Make It
Preheat oven to 400 F.
Drizzle oil into a 9x13 baking pan. Add sweet potatoes and toss to coat. Season with taco seasoning and bake for 15 minutes, until potatoes are tender. Remove from oven and set aside to cool.
Add black beans, corn and cooled sweet potatoes to a large bowl. Mix gently adding a few teaspoons of enchilada sauce. Set aside.
Pour a bit of enchilada sauce into the bottom of the 9x13 pan and arrange 6 tortillas in an even layer, adding more sauce on top to coat the tortillas completely.
Pour the sweet potato/bean filling over the tortillas and arrange into an even layer. Sprinkle half the cheese over the filling. Top with remaining tortillas spreading enchilada sauce on top and turning to coat fully as needed. Top with remaining cheese.
Cover the pan with foil and bake for 30-45 minutes, until the cheese is fully melted and the tortillas start to crisp at the edges. Serve immediately.
