Step 1: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper on a large baking sheet. Roast for 20-25 minutes until tender and slightly browned.
Step 2: Reduce the oven temperature to 375°F (190°C). In a large bowl, combine the roasted sweet potatoes, drained black beans, and frozen corn. Stir gently to mix the base for your sweet potato and black bean enchilada casserole.
Step 3: Spread about 1/2 cup of the enchilada sauce on the bottom of a 9×13 inch baking dish to prevent sticking and add flavor to the bottom layer.
Step 4: Place a layer of halved corn tortillas over the sauce, overlapping them slightly to cover the bottom of the dish completely.
Step 5: Top the tortillas with half of the sweet potato and bean mixture, followed by another 1/2 cup of enchilada sauce and 1/2 cup of shredded cheese.
Step 6: Repeat the layers with the remaining tortillas, the rest of the sweet potato and bean mixture, and another 1/2 cup of sauce.
Step 7: Finish with a final layer of tortillas, the remaining sauce, and the rest of the shredded cheese. Cover the dish with foil.
Step 8: Bake the sweet potato and black bean enchilada casserole for 20 minutes covered. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden.
Step 9: Let the casserole rest for 5-10 minutes before slicing. Garnish with fresh cilantro and your favorite toppings before serving.