Sweet Potato and Black Bean Enchilada Casserole
If you’re craving a warm, comforting dish that delights every palate, look no further than this Sweet Potato and Black Bean Enchilada Casserole. This hearty vegetarian delight brings together the natural sweetness of sweet potatoes and the robust flavor of black beans, all enveloped in zesty enchilada sauce. It’s an easy-to-make recipe that’s perfect for busy weeknights or family gatherings. Not only is it filling, but it also offers the flexibility to customize ingredients based on your preferences. Whether served fresh from the oven or enjoyed as leftovers, this casserole is sure to be a favorite at your dinner table.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3 cups cubed sweet potatoes
- 1 can (15 oz) black beans, drained
- 1 cup enchilada sauce
- 8 corn tortillas, cut into strips
- 1 cup shredded Mexican cheese (or plant-based alternative)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Steam or boil sweet potatoes until tender, about 10-15 minutes.
- In a large bowl, combine cooked sweet potatoes with black beans, cumin, chili powder, salt, and pepper; mix gently.
- Grease a 9×13 inch casserole dish and layer half of the corn tortilla strips followed by half of the sweet potato mixture and half of the enchilada sauce; repeat layers.
- Top with shredded cheese.
- Bake for 30-35 minutes until cheese is melted and bubbly.
- Allow to rest for 5-10 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 20mg