Description
Sweet Potato and Black Bean Enchilada Casserole is a vibrant, hearty dish that combines the natural sweetness of sweet potatoes with the rich texture of black beans. This easy vegetarian casserole is layered with corn tortillas, zesty enchilada sauce, and melted cheese, making it a crowd-pleaser for family dinners, potlucks, or meal prep. With its nutritious ingredients and comforting flavors, this dish is not only filling but also packed with vitamins and fiber. Serve it as a main course or pair it with fresh salads for a delightful Mexican-inspired meal that everyone will enjoy.
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 your oven to 375°F (190°C).
- Steam or boil sweet potatoes until tender (10-15 minutes), then drain.
- In a large bowl, combine cooked sweet potatoes, black beans, cumin, chili powder, salt, and pepper; mix gently.
- Grease a baking dish and layer half of the tortilla strips at the bottom.
- Spread half of the sweet potato mixture over the tortillas and drizzle with half of the enchilada sauce. Repeat layers.
- Top with shredded cheese.
- Bake in the preheated oven for 30-35 minutes until bubbly and golden.
- Allow to cool for 5-10 minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 casserole (approximately 200g)
- Calories: 290
- Sugar: 6g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 20mg