A family-friendly Mexican-inspired enchilada casserole recipe, that's as tasty as it is healthy. This Sweet Potato Black Bean Casserole is vegetarian and gluten-free, but can also be easily adapted to include meat.
Preheat oven to 400ºF. Spray an 8 x 8 baking dish with cooking spray; set aside.
In a large bowl, combine diced sweet potato (that has been slightly softened), black beans, tomatoes, onion, bell pepper, chili powder, garlic salt, and cinnamon. Alternatively, you can sauté the onion and bell pepper before adding it to the sweet potato mixture.
Add one more layer of tortillas and then add the rest of the sweet potato/black bean mixture over the tortilla layer. Top with cheese, if using.
*Precooked sweet potato should be soft and fork tender, but not overly mushy.
Nutritional information calculated for 6 evenly divided servings with the use of 3 corn tortillas and 1/2 cup of Trader Joe's lite 3 cheese blend.