Cheesy, Salsa Verde Enchilada Casserole

  • Author: Bri McKoy


  • 2 sweet potatoes
  • 1 bell pepper (or 5 mini bell peppers)
  • 1 sweet onion, cut into quarters
  • 1 can black beans, drained and rinsed
  • 2 cups shredded Monterey Jack cheese, divided
  • 10 oz fresh salsa verde, divided in half
  • 2 TBS fresh squeezed lime juice
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp cumin
  • 1/2 tsp pepper
  • 1/2 cup crumbled goat or feta cheese or crumbled queso fresca
  • 2 cups tortilla chips, crushed

Additional toppings:


  1. Preheat oven to 400 degrees.
  2. On a sheet pan, add parchment paper and oil. Cut the sweet potatoes in half lengthwise. Lay the sweet potatoes flesh side down. Add the mini bell peppers and the onion wedges. Sprinkle the veggies with a little more oil and toss to coat.
  3. Place in the oven for 35 minutes.
  4. Meanwhile, in a separate bowl add the black beans, 1 cup of the Monterey Jack cheese, 5 oz of the salsa verde, lime juice, garlic, salt, pepper and cumin. Mix to combine. Set aside.
  5. Once the sheet pan comes out of the oven, let cool sightly. Roughly chop the bell peppers and add bell peppers + the onion to the salsa verde mixture in the bowl.
  6. In a separate bowl, scoop the flesh out of the sweet potato and mash. Add the mash to the bowl with the salsa verde mixture. Mix to combine.
  7. In a cast iron skillet or casserole dish, add some oil to the bottom. Add the crushed tortilla chips. We’re looking for a single layer of tortilla chips to completely cover the bottom of the dish.
  8. Add the salsa verde mixture. Spread evenly throughout the dish. Add the remaining salsa verde. Top with additional Monterey Jack cheese.
  9. Place in oven for 20 minutes or until the cheese is bubbly.
  10. Once it comes out of the oven top with feta cheese (or goat cheese or queso fresca).


Serve with favorite toppings!