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.
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.
5-Ingredient Enchilada Casserole
Prep time: 20 minutes ; cooking time: 45 minutes
enchilada sauce (16 ounces), divided
sweet potatoes (about 2 large), unpeeled and thinly sliced (1/8-inch thick), divided
2 (15-ounce) cans
black beans, drained and rinsed, divided
shredded Mexican blend cheese (9 ounces), divided
spinach or chopped Swiss chard (4 ounces), divided
- Serving options:
Cooked, sliced chicken
Chopped fresh cilantro
Corn or flour tortillas
Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9x13-inch baking dish with cooking spray.
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.
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.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.