Pescatarian Gluten Free Red Chile Sweet Potato Enchilada Casserole
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Learn more →Ingredients
6 servings
For the filling
- 2 medium sweet potatoes (about 1.5 lb total), peeled and cut into ½-inch cubes
- 2 tbsp olive oil, divided
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- 1 can (15 oz) black beans, drained and rinsed
For the red chile sauce
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 can (14.5 oz) fire-roasted diced tomatoes
- 3 cloves garlic, smashed
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp salt
For the casserole
- 12 corn tortillas (6-inch)
- 2 cups shredded monterey jack cheese
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- ¼ cup sour cream (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp of the olive oil, the cumin, smoked paprika, and salt on a rimmed baking sheet, spreading them in a single layer. Roast for 20–22 minutes, flipping once halfway through, until the edges are lightly caramelized and a fork slides in without resistance. Remove from the oven and reduce the oven temperature to 375°F (190°C).
- 2
While the sweet potatoes roast, make the red chile sauce. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the guajillo and ancho chiles and toast, pressing them flat with a spatula, for about 30 seconds per side until fragrant and slightly darkened — watch closely, as they can scorch quickly. Add the garlic and cook for 1 minute, until fragrant.
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