Black Bean & Sweet Potato Tortilla Casserole

Mar 12, 2014


Black Bean & Sweet Potato Tortilla Casserole

Black Bean & Sweet Potato Tortilla Casserole

Cheryl Wixson
Servings 6


  • 1 jar Emily's Taco Sauce
  • 6 6 inch organic corn tortillas, stacked and then cut into tortilla chip size pieces
  • 1 pound ground turkey or beef
  • 1/2 cup chopped onion
  • 1 large sweet potato, peeled, diced and cooked until al dente
  • olive oil
  • taco seasoning
  • 1 14.5 ounce can black beans, drained and rinsed
  • 1 cup shredded cheese
  • sour cream or Greek yogurt
  • 1 avocado, sliced


  • Preheat the oven to 425 degrees. Grease a small oven dish, 8 by 8 or 9 by 9 inch. A small lasagna pan is fine.
  • In a fry pan, heat the oil and cook the onion. Add the ground beef or turkey and cook. Season with the taco seasoning. Stir in the cooked sweet potato. Set aside.
  • To prepare the casserole: Layer ½ of the corn tortillas on the bottom of the pan. Layer ½ of the meat mixture, ½ beans, and ½ cup of the grated cheese. Add ½ of Emily’s Taco Salsa. Repeat the layers, with the tortillas, meat, and beans and remaining salsa. Top with the remaining cheese.
  • Cover loosely with foil and bake for about 15 minutes. Remove the foil and bake for additional 10 minutes or until the cheese is melted. Serve topped with a dollop of sour cream or yogurt and sliced avocado.
  • Makes six servings.

Get Cheryl’s next newsletter

See Previous Newsletters