Description
Sweet Potato and Black Bean Enchilada Casserole is a delicious vegetarian dish that combines layers of tender sweet potatoes, hearty black beans, and zesty enchilada sauce, all topped with gooey melted cheese. This comforting casserole is perfect for weeknight dinners or family gatherings, impressing everyone with its rich flavors and satisfying texture. Easy to prepare, it can be customized with your favorite vegetables or spices to suit your taste. Plus, it’s a fantastic option for meal prep—make it ahead of time and enjoy the leftovers throughout the week!
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
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Steam or boil sweet potatoes until tender (10-15 minutes).
- In a mixing bowl, combine cooked sweet potatoes, black beans, cumin, chili powder, salt, and pepper.
- Grease a casserole dish and layer half of the corn tortilla strips on the bottom. Add half of the sweet potato mixture and half of the enchilada sauce; repeat layers.
- Sprinkle cheese on top.
- Bake for 30-35 minutes until golden brown and bubbly.
- Let it rest for 5-10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 290
- Sugar: 4g
- Sodium: 640mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 20mg