Sweet Potato & Black Bean Enchilada Casserole

1. Heat oven to 425°F.
2. Toss sweet potatoes with olive oil, taco seasoning, salt, and pepper.
3. Spread on a sheet pan and roast for 20–25 minutes, until tender and lightly browned.
4. Lower oven temperature to 350°F.
5. In a large bowl, mix the sweet potatoes, black beans, and half of the enchilada sauce.
6. Grease a baking dish.
7. Layer a thin layer of enchilada sauce, half of the tortilla strips, half of the sweet potato and bean mixture, and a handful of cheese.
8. Repeat the layers.
9. Finish with the remaining enchilada sauce and the rest of the cheese.
10. Cover loosely with foil and bake for 25 minutes, until bubbly.