Sweet Potato Enchilada Stack

Elevate your weeknight dinners with this irresistible Sweet Potato Enchilada Stack—a vibrant, vegetarian dish bursting with bold flavors and hearty textures. Layered with tender roasted sweet potatoes, protein-packed black beans, zesty red enchilada sauce, and melty shredded cheese, this recipe reimagines classic enchiladas in a convenient, casserole-style stack. Corn tortillas add a comforting, authentic foundation, while fresh garnishes like green onions and cilantro provide a bright finish. Ready in just an hour, this recipe strikes the perfect balance between wholesome and indulgent, making it an ideal choice for family dinners or casual gatherings. Serve it warm alongside sour cream or Greek yogurt for a creamy compliment to every bite. Perfect for fans of Mexican-inspired cuisine, this dish combines familiar ingredients with a creative twist for an unforgettable meal.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 medium Sweet potatoes
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1.5 cups Black beans (cooked or canned, drained and rinsed)
• 8 small Corn tortillas
• 2 cups Red enchilada sauce
• 2 cups Shredded cheese (cheddar or Mexican blend)
• 3 stalks Green onions (sliced)
• 0.5 cup Cilantro (chopped)
• 0.5 cup Sour cream or Greek yogurt (optional, for serving)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel the sweet potatoes and slice them into thin rounds, about 1/4 inch thick.

Step 3

In a bowl, toss the sweet potato slices with olive oil and salt until evenly coated.

Step 4

Spread the sweet potatoes on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through, until tender and lightly browned.

Step 5

Lower the oven temperature to 375°F (190°C) once the sweet potatoes are done.

Step 6

Grease a 9-inch round baking dish or springform pan.

Step 7

Spread a thin layer of enchilada sauce at the bottom of the dish.

Step 8

Place 2 corn tortillas on top of the sauce, slightly overlapping to cover the surface.

Step 9

Add a layer of roasted sweet potato slices, followed by a layer of black beans, a drizzle of enchilada sauce, and a sprinkle of shredded cheese.

Step 10

Repeat the layers (tortilla, sweet potato, beans, sauce, cheese) until all ingredients are used, finishing with a layer of tortillas topped with sauce and cheese.

Step 11

Cover the baking dish with aluminum foil and bake for 20 minutes at 375°F (190°C).

Step 12

Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 13

Let the enchilada stack cool for 5-10 minutes before slicing.

Step 14

Garnish with sliced green onions and chopped cilantro before serving.

Step 15

Serve with sour cream or Greek yogurt on the side, if desired.

Nutrition Facts

Serving size	(2019.1g)

Amount per serving	% Daily Value*
Calories	2825.6

Total Fat 137.5g	0%
Saturated Fat 65.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 300.0mg	0%
Sodium 9743.3mg	0%
Total Carbohydrate 292.8g	0%
Dietary Fiber 52.8g	0%
Total Sugars 40.7g
Protein 104.2g	0%

Vitamin D 48.0IU	0%
Calcium 2172.3mg	0%
Iron 22.1mg	0%
Potassium 1901.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.8%

Protein: 14.8%

Carbs: 41.5%