Sweet Potato Chilaquiles

Number of Servings: 6 (365 g)
Active Time: 20 Minutes
Total Time: 1 Hour 30 Minutes

Layered like a casserole, this Mexican-inspired casserole will stun your taste buds by pairing the richly caramelized flavor of roasted sweet potatoes with the spice of fresh salsa and just a touch of melted cheese.


  • 2 large or 3 medium tomatoes, cubed
  • 1 large onion, peeled and quartered
  • 2 jalapeño peppers, cleaned and halved
  • 4 tablespoons vegetable oil, divided
  • 1/4 teaspoon salt
  • 2 large sweet potatoes, peeled and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 2 medium garlic cloves, crushed
  • 1 canned chile en adobo, finely chopped
  • 1 tablespoon red wine vinegar
  • 15 small corn tortillas
  • 2 (15 ounce) cans no salt added black beans, rinsed and drained
  • 4 green onions, thinly sliced
  • 1/2 cup part-skim shredded cheese
  • 1 avocado, sliced
  • 1 lime, cut into wedges


  1. Preheat oven to 425 Degrees Fahrenheit. Combine tomatoes, onion and jalapeños. Toss with 1 tablespoons vegetable oil and salt. Roast until tomatoes are soft and juicy and onions and peppers begin to brown, about 30 minutes.
  2. Toss the sweet potatoes with 1 tablespoon oil, cumin, chile powder and coriander. Roast until soft and browned, about 20 minutes.
  3. Lower oven to 350 Degrees Fahrenheit. Puree roasted tomatoes, onions, and jalapeños and garlic until smooth. Add chipotle, vinegar and blend again. Set salsa aside. Toast tortillas until just crisp.
  4. In a large lasagna pan, spread a thin layer of salsa. Break 1/3 of tortillas into large pieces and distribute over salsa. Sprinkle half the sweet potatoes, half the black beans and half the green onions over tortillas. Repeat layers, sprinkling the final layer with cheese.
  5. Cover baking dish with foil. Bake until chilaquiles are hot and cheese has melted, about 25 minutes. Remove foil and bake until top layer of cheese is browned, about 15 minutes. Serve with avocado, cilantro and lime.

Nutrition Facts

6 servings per container

Serving Size 365 g

Amount per serving
Calories 445
% Daily Value*
Total Fat 17g 22%
Saturated Fat 3g 15%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 6g
Cholesterol 2mg 0%
Sodium 370mg 16%
Total Carbohydrate 64g 23%
Dietary Fiber 15g 54%
Total Sugars 6g
Includes 0g Added Sugars 0%
Sugar Alcohol 0g
Other Carbohydrate 16g
Protein 14g
Vitamin D 0mcg 0%
Calcium 230.2mg 20%
Iron 3.8mg 20%
Potassium 930mg 20%
Vitamin A 355.6mcg 40%
Vitamin C 28.2mg 30%
Vitamin E 2.9mg 20%
Vitamin K 54.2mcg 45%
Thiamin 0.3mg 25%
Riboflavin 0.3mg 25%
Niacin 5.4mg 30%
Vitamin B6 0.5mg 30%
Folate 226.5mcg 57%
Vitamin B12 0.1mcg 0%
Biotin 6.2mcg 20%
Chloride 44.7mg 2%
Pantothenate 1.3mg 20%
Phosphorus 413.1mg 35%
Iodine 1.4mcg 0%
Magnesium 109.2mg 25%
Zinc 1.8mg 20%
Selenium 7mcg 15%
Copper 0.5mg 60%
Manganese 0.8mg 35%
Chromium 0.4mcg 0%
Molybdenum 6.5mcg 15%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Black Beans, Unsalted Corn Tortilla (stone Ground Corn, Fumaric Acid, Cellulose Gum, Potassium Sorbate, Calcium Propionate, Trace Of Lime), Tomatoes, Sweet Potato, Onion, Avocado, Limes, Lowfat Cheddar Cheese (milk, Cultures, Enzymes, Salt), Soybean Oil, Jalapeno Pepper, Chipotle Peppers In Adobo Sauce (water, Tomato Paste, Dried Chipotle Peppers, Distilled Vinegar, Corn Oil, Less Than 2% Of Iodized Salt (contains Potassium Iodate), Corn Starch, Onion Powder, Garlic Powder, Spices), Red Wine Vinegar, Garlic, Chili Powder, Cumin, Salt, Coriander.

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