Sweet Potato Enchilada Casserole

An easy enchilada casserole that is hearty and ready to feed a crowd. Filled with sweet potatoes, black beans, and corn, topped with a homemade chimichurri sauce.

2 tablespoons olive oil
1 small onion, diced
1 small sweet potato, diced into 1/2-inch pieces (about 2 cups, 1 1/2 pounds)
1/2 cup water
1 1/2 teaspoons cumin
1 teaspoon smoked paprika
1 15-ounce can black beans, drained and rinsed (about 2 cups cooked)
10 ounces frozen or fresh corn
6 small corn tortillas, halved
1/2 cup chimichurri sauce (see note)
8 ounces shredded cheese (mix of cotija, pepper jack, and monterey jack)
Sliced avocado, for topping
Fresh cilantro, for topping
Pickled onions, for topping

View the full recipe at The Seasoned Vegetable →