Recipe: 5-Ingredient Sweet Potato Enchilada Casserole

Patty Catalano
Patty CatalanoFood Editor at The Kitchn
The only subject that has ever held my attention has been food, because there’s no end to what you can taste, smell, learn, and cook. I patchworked my way to recipe development and food writing by earning degrees in Family & Consumer Sciences (you may have known it as Home Ec) and Food, Nutrition, and Culinary Science, and working anywhere that would take me: university food services, local bakeries, and the set of Good Eats on Food Network. Early on, I asked my mom how she knew what a cookbook recipe (with no pictures) would look and taste like. While my mom was there to teach me, I realized that not everyone has someone to turn to for trusted cooking guidance. I try every day to be that person for The Kitchn’s readers by sharing smart recipes they can feel proud to serve. Recipe development is the most fun job I can imagine, but it also comes with a lot of dirty dishes and hours spent in the grocery store. I’ve found that I actually really love grocery shopping — especially at Costco and Aldi — and it brings me such joy to share my finds with The Kitchn readers.
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updated May 1, 2019
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Credit: Joe Lingeman

Easy weeknight enchiladas are within reach, thanks to a grocery store shortcut.

Serves8

Prep20 minutes

Cook45 minutes

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(Image credit: Joe Lingeman)

With a smart grocery list in hand, you can make easy enchiladas with just five ingredients and no tortilla rolling required. Tender slices of sweet potato are layered with black beans, spinach, cheese, and enchilada sauce, resulting in a gooey, bubbling vegetarian casserole. Sprinkle the top with chopped cilantro and diced avocado and serve with warm corn tortillas.

(Image credit: Joe Lingeman)

Enchilada Sauce Is the 1-Ingredient Flavor Bomb You Need

Enchilada sauce is what makes this five-ingredient casserole possible. It’s super-smooth and concentrated with flavor, thanks to simmered tomatoes, dried chiles, and a variety of spices. It’s deeper and more dynamic than salsa, so don’t swap in a jar of salsa. Instead, resolve to stock your pantry with your favorite brand of enchilada sauce.

Make your own enchilada sauce: Enchiladas de Pipián Rojo

Use a Mandoline for Thin, Even Sweet Potato Slices

Give the sweet potatoes a good scrub, but keep the skins on. Their little brown jackets help the tubers remain intact upon baking while providing a power punch of fiber and potassium. A mandoline makes quick work of cutting the sweet potatoes evenly into long, thin pieces, although a sharp knife works as well.

Forgo the Roll and Layer Enchiladas Instead

Casually layer sweet potato slices lasagna-style with drained, canned black beans and handfuls of spinach. Sprinkle the Mexican-style blend cheese evenly over the filling and add a generous pour of enchilada sauce to complete each layer. Serve alongside warm corn tortillas for an easy enchilada-inspired casserole.

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5-Ingredient Enchilada Casserole

Easy weeknight enchiladas are within reach, thanks to a grocery store shortcut.

Prep time 20 minutes

Cook time 45 minutes

Serves 8

Nutritional Info

Ingredients

  • Cooking spray

  • 2 cups

    enchilada sauce (16 ounces), divided

  • 2 pounds

    sweet potatoes (about 2 large), unpeeled and thinly sliced (1/8-inch thick), divided

  • 2 (15-ounce) cans

    black beans, drained and rinsed, divided

  • 3 cups

    shredded Mexican blend cheese (9 ounces), divided

  • 4 cups

    spinach or chopped Swiss chard (4 ounces), divided

Serving options:

  • Cooked, sliced chicken

  • Diced avocados

  • Chopped fresh cilantro

  • Corn or flour tortillas

Instructions

  1. Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9x13-inch baking dish with cooking spray.

  2. Spread 1/2 cup of the enchilada sauce on the bottom of the baking dish. Arrange 1/3 of the sweet potato slices in a single layer, overlapping slightly. Distribute half of the beans, 1 cup of the cheese, 1/2 cup of the enchilada sauce, and half of the spinach or chard evenly over the sweet potato slices. Repeat the layers of sweet potato, beans, cheese, enchilada sauce, and spinach or chard one more time. Finish with the remaining sweet potatoes and enchilada sauce. Cover tightly with aluminum foil.

  3. Bake until the sweet potatoes are tender, about 40 minutes. Uncover and sprinkle with the remaining 1 cup cheese. Bake until the cheese melts and the casserole bubbles, about 5 minutes more. Let cool 10 minutes before serving. Top with sliced, cooked chicken, diced avocado, and chopped cilantro, if desired, and serve with tortillas.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

More 5-Ingredient Dinners:

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Filed in:
beans
Breakfast
Canned Goods
Casserole
Cheese
dinner