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Black Bean Sweet Potato Tortilla Bake
Rachel Kim

Black Bean Sweet Potato Tortilla Bake

Roasted sweet potato gives this bean casserole enough substance to skip meat without becoming a soft refried-bean block. Corn tortillas, smoky red sauce and pepper Jack keep it recognizable as taco night. Roast the cubes first; raw sweet potato releases moisture and will not cook evenly inside the assembled pan.
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Prep Time 28 minutes
Cook Time 55 minutes
Total Time 1 hour 23 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 cups 1/2-inch peeled sweet potato cubes
  • 2 tbsp neutral oil divided
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 2 cans 15 oz each black beans, rinsed and drained
  • 12 corn tortillas
  • 2 cans 10 oz each red enchilada sauce
  • 3 cups shredded pepper Jack divided

Method
 

  1. Heat the oven to 425°F and toss the sweet potatoes with 1 tablespoon oil, cumin and salt on a rimmed pan.
  2. Roast for 20 minutes until nearly tender, then reduce the oven to 375°F.
  3. Lightly oil a 9-by-13-inch baking dish and warm the tortillas until flexible.
  4. Layer sauce, tortillas, roasted sweet potato, black beans and pepper Jack three times, ending with cheese.
  5. Cover and bake for 20 minutes, then uncover and bake 12 to 15 minutes until browned and bubbling.
  6. Rest 15 minutes before cutting.