Enchilada Sweet Potato Casserole

This Sweet Potato and Black Bean Enchilada Casserole is a flavorful, cheesy dish layered with thinly sliced sweet potatoes, black beans, spinach, and enchilada sauce, all baked to perfection in just under an hour.

Ingredients

• 2 lbs sweet potatoes (about 2 large ones)
• 2 cups enchilada sauce (16 oz)
• 3 cups shredded cheddar cheese
• 2 (15-ounce) cans of black beans
• 4 cups spinach
• Cooking spray

Directions

1. Preheat oven to 375°F. Coat a casserole dish with cooking spray.
2. Rinse sweet potato and then thinly slice them (about 1/8-inch thick). Drain and rinse the black beans.
3. 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 evenly over the sweet potato slices.
4. Repeat the layers of sweet potatoes, beans, cheese, enchilada sauce, and spinach one more time. Finish with the remaining sweet potatoes and enchilada sauce. Cover tightly with aluminum foil.
5. Bake until the sweet potatoes are tender, about 40 minutes. Uncover and sprinkle with the remaining 1 cup of cheese. Bake until the cheese melts and the casserole bubbles, about 5 minutes more.
6. Let cool 10 minutes before serving.