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–+ servings

Sweet Potato and Black Bean Enchilada Casserole

A hearty and flavorful vegetarian casserole made with layers of sweet potatoes, black beans, and enchilada sauce, topped with cheese.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Casserole Base
  • 2 medium sweet potatoes peeled and diced
  • 1 can black beans drained and rinsed
  • 1 cup corn frozen or canned
  • 1 cup enchilada sauce store-bought or homemade
  • 1 cup shredded cheese cheddar or Mexican blend
Spices
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Toppings
  • 1/2 cup sour cream for serving
  • 1/4 cup fresh cilantro chopped, for garnish

Method
 

Prepare the Sweet Potatoes
  1. Preheat the oven to 375°F (190°C).
  2. In a large pot, boil the diced sweet potatoes for about 10 minutes until tender. Drain and mash them lightly.
Mix the Filling
  1. In a mixing bowl, combine the mashed sweet potatoes, black beans, corn, enchilada sauce, cumin, chili powder, salt, and black pepper.
Assemble the Casserole
  1. In a baking dish, spread half of the filling mixture evenly.
  2. Sprinkle half of the shredded cheese over the filling.
  3. Repeat the layers with the remaining filling and cheese.
Bake the Casserole
  1. Cover the baking dish with aluminum foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
Serve
  1. Let the casserole cool for a few minutes before serving. Top with sour cream and cilantro.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 55gProtein: 12gFat: 10gSaturated Fat: 5gFiber: 10gSugar: 6g

Notes

This casserole can be made ahead of time and stored in the refrigerator. Reheat in the oven before serving.

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