Sweet Potato and Black Bean Enchilada Casserole
If you’re on the hunt for a satisfying and flavorful meal, look no further than this Sweet Potato and Black Bean Enchilada Casserole. This hearty vegetarian dish combines the natural sweetness of roasted sweet potatoes with the rich earthiness of black beans, all nestled between layers of corn tortillas and enchilada sauce. Perfect for busy weeknights or family gatherings, it’s quick to prepare and even better as leftovers.
- 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 dairy-free 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 cubed sweet potatoes until tender, about 10-15 minutes.
- In a bowl, combine cooked sweet potatoes with black beans, cumin, chili powder, salt, and pepper.
- Grease a 9×13 inch casserole dish. Layer half of the tortilla strips on the bottom, followed by half of the sweet potato mixture and half of the enchilada sauce. Repeat layers.
- Sprinkle shredded cheese on top.
- Bake for 30-35 minutes until bubbly and golden.
- Let rest for 5-10 minutes before serving.
Nutrition
- Serving Size: 1/6 of casserole (approximately 250g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 15mg