Sweet Potato and Black Bean Enchilada Casserole Recipe
This Sweet Potato and Black Bean Enchilada Casserole is a hearty, flavorful, and nutritious vegetarian dish perfect for a comforting dinner. Combining tender sweet potatoes, protein-packed black beans, bold Mexican spices, and layered with corn tortillas and enchilada sauce, it is topped with melted cheese for a deliciously satisfying meal baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Legumes
- 3 cups cubed sweet potatoes
- 1 can (15 oz) black beans, drained and rinsed
Spices and Sauces
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup enchilada sauce
Other
- 8 corn tortillas, cut into strips
- 1 cup shredded Mexican cheese
- Cooking spray or oil for greasing
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure the casserole cooks evenly and melts the cheese properly.
- Cook the Sweet Potatoes: Steam or boil the cubed sweet potatoes for 10-15 minutes until tender. Test doneness by piercing with a fork; it should slide in easily.
- Prepare the Filling: In a large bowl, combine the cooked sweet potatoes, drained and rinsed black beans, cumin, chili powder, salt, and pepper. Mix gently to keep some texture in the potatoes.
- Assemble the Casserole: Grease a 9×13 inch casserole dish. Layer half of the tortilla strips on the bottom, overlapping slightly. Spread half of the sweet potato and black bean mixture over the tortillas and drizzle half of the enchilada sauce evenly on top. Repeat the layering with the remaining tortillas, filling, and enchilada sauce.
- Top with Cheese: Sprinkle the shredded Mexican cheese evenly over the top layer of the casserole to cover the surface fully.
- Bake: Place the casserole in the preheated oven and bake for 30-35 minutes until the cheese is melted, bubbly, and edges are golden brown.
- Rest and Serve: Remove from the oven and let the casserole rest for 5-10 minutes to set the layers and cool slightly before serving.
Notes
- For a vegan version, substitute the shredded cheese with a plant-based cheese alternative.
- Use low-sodium enchilada sauce for reduced salt content.
- To speed up cooking, sweet potatoes can be cooked in the microwave until tender before mixing.
- This casserole can be stored covered in the refrigerator for up to 3 days and reheated before serving.
Keywords: Sweet potato casserole, black bean casserole, enchilada casserole, vegetarian Mexican casserole, baked enchiladas, healthy casserole
