A fast and easy recipe for Enchilada Casserole, with black beans, corn, sweet potatoes and a quick 5 Minute Enchilada Sauce. Comforting and healthy! Keep it vegetarian or add cooked chicken or ground turkey!
Make the Quick Enchilada Sauce: Place all ingredients in a blender and blend until smooth, set aside.
Make the filling: Saute onion, garlic and sweet potatoes in the olive oil over medium heat, until tender, about 10-12 minutes, covering ½ way through, allowing potatoes to steam and get tender. Add corn and black beans, cumin, chili powder and salt and saute until warmed through.
In a greased 9 x13 inch baking dish, spread out ½ cup of enchilada sauce, to lightly coat the bottom. Spread out 4 tortillas on top of the sauce. Spread out ½ of the filling over the tortillas. Scatter half of the canned green chilies (if using), and 1 cup of the grated cheese. Drizzle with a ½ cup enchilada sauce. Top with 4 more tortillas, add the remaining filling, green chilies, 1 cup cheese and top with 4 more tortillas. Lather the top with the remaining enchilada sauce and any additional cheese if you like a cheesy top.
Cover with foil and bake for 30 minutes. Uncover, and bake 10 more minutes. Garnish with diced avocado, cilantro and sour cream. The sour cream really adds a nice creaminess.
In winter, I love adding the diced sweet potato for extra richness, but in the warmer months I’ll opt for zucchini and/or bell pepper. Feel free to load the filling up with seasonal veggies- tasting and adjusting salt and seasoning accordingly. Or add a protein like cooked ground meat or chicken.