1. Step 1: Preheat the Oven

2. Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish to ensure the casserole doesn’t stick.

3. Step 2: Prepare the Sweet Potatoes

4. Steam or boil the cubed sweet potatoes until they are tender, about 10 minutes. This step ensures the sweet potatoes are perfectly cooked and ready to be incorporated into the casserole.

5. Step 3: Mix the Filling

6. In a large bowl, combine the cooked sweet potatoes, drained black beans, cumin, chili powder, salt, and pepper. Stir everything together until the flavors are well-incorporated.

7. Step 4: Assemble the Casserole

8. Start by spreading a thin layer of enchilada sauce in the bottom of the prepared baking dish. Then, layer half of the corn tortilla strips, followed by half of the sweet potato and black bean mixture, and half of the shredded Mexican cheese. Repeat these layers once more, finishing with the remaining enchilada sauce and cheese on top.

9. Step 5: Bake to Perfection

10. Pop the assembled casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.

11. Step 6: Serve and Enjoy

12. Allow the casserole to cool slightly before serving. Garnish with fresh cilantro or sliced avocado, if desired. Serve this delightful Sweet Potato and Black Bean Enchilada Casserole and savor the perfect balance of flavors and textures.