Sweet Potato and Black Bean Enchilada Casserole
Sweet Potato and Black Bean Enchilada Casserole is a flavorful, hearty dish that combines the earthiness of sweet potatoes with protein-rich black beans, all enveloped in a zesty enchilada sauce. This layered casserole is not only a feast for the eyes but also a delight for the taste buds. Perfect for weeknight dinners or group gatherings, it offers a satisfying vegetarian option that is both nutritious and easy to prepare. Topped with melted cheese and complemented by fresh garnishes, this casserole will be a hit at your dining table.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 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
- 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). Drain and let cool slightly.
- In a mixing bowl, combine sweet potatoes, black beans, cumin, chili powder, salt, and pepper. Mix gently.
- Grease a 9×13 inch casserole dish with cooking spray or oil. Layer half of the corn tortilla strips on the bottom.
- Spread half of the sweet potato mixture over the tortilla strips and drizzle with half of the enchilada sauce. Repeat layers with remaining ingredients.
- Top with shredded Mexican cheese and bake for 30–35 minutes until bubbly and golden.
- Let rest for 5–10 minutes before slicing and serving.
Nutrition
- Serving Size: 1/6 of casserole (approximately 200g)
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 30mg