Sweet Potato and Black Bean Enchilada Casserole
If you’re craving a warm, comforting dish that’s both nutritious and delicious, look no further than this Sweet Potato and Black Bean Enchilada Casserole. This hearty vegetarian delight layers tender sweet potatoes with black beans, zesty enchilada sauce, and melty cheese for a satisfying meal perfect for busy weeknights or family gatherings. Packed with flavor and easy to prepare, this casserole is sure to become a staple at your dinner table. With its customizable ingredients and make-ahead convenience, you can enjoy this delightful dish whenever the mood strikes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves about 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
- 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, mix cooked sweet potatoes with black beans, cumin, chili powder, salt, and pepper.
- Grease a 9×13 inch casserole dish and layer half of the tortilla strips at the bottom.
- Spread half of the sweet potato mixture over the tortillas, followed by half of the enchilada sauce. Repeat layers.
- Top with shredded Mexican cheese.
- Bake for 30-35 minutes until cheese is melted and bubbly.
- Let rest for 5-10 minutes before serving.
Nutrition
- Serving Size: 1/6 of casserole (approx. 370g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 20mg