The addition of diced tomatoes with green chilies and black beans adds extra flavor and texture, while the corn provides a subtle sweetness.
This version combines elements of traditional enchiladas with the heartiness of a Tex-Mex casserole.
. In a large skillet, cook the ground beef over medium heat until browned. Drain the fat and set aside.
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Return the beef to the skillet and stir in the enchilada sauce and black beans. Let the mixture cook for an additional 5 minutes.
Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
Sweet potatoes add a unique sweetness and nutritional boost to the casserole.
Combined with the smoky flavor of paprika and the crunch of red bell peppers, this dish offers a delightful contrast to the classic recipe.
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