Sweet Potato and Black Bean Enchilada Bake
Ingredients
- 1 (10-oz) pkg frozen sweet potatoes
- 1 (12-oz) pkg frozen corn kernels
- 2 Tbsp olive oil
- 2 (15-oz) cans black beans, drained and rinsed
- 1½ tsp ground cumin
- ¾ tsp salt
- 18 corn tortillas
- 1 (19-oz) can enchilada sauce
- 1 (8-oz) pkg shredded Mexican-blend cheese
- 1 (8-oz) carton sour cream
- ½ cup chopped fresh cilantro
- 1 cup fresh salsa (optional)
Instructions
- Preheat oven to 350°F. Microwave potatoes according to package directions.
- Meanwhile, cook corn in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until lightly browned.
- Add potatoes, beans, cumin, and salt to skillet; cook 4 minutes or until thoroughly heated.
- Arrange 6 tortillas in a lightly greased 13- x 9-inch baking dish, tearing to fit. Layer half of vegetable mixture, one-third enchilada sauce, and ¾ cup cheese over tortillas. Repeat layers once; top with 6 tortillas and remaining enchilada sauce.
- Cover and bake 25 minutes. Uncover, sprinkle with ½ cup cheese, and bake 10 minutes longer. Top with sour cream and cilantro; serve with salsa, if desired.
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