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Vegetarian Delight Recipe

Vegetarian Delight Recipe
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★★★★★

5 from 7 reviews

This Sweet Potato and Black Bean Enchilada Casserole is a hearty, comforting vegetarian dish packed with flavor and nutrition. Featuring tender sweet potatoes, protein-rich black beans, and layers of enchilada sauce and corn tortillas, it’s topped with melted Mexican cheese for a satisfying meal that’s perfect for family dinners or meal prep.

Ingredients

Scale

Vegetables & Beans

  • 3 cups cubed sweet potatoes
  • 1 can (15 oz) black beans, drained and rinsed

Spices & Seasonings

  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste

Other Ingredients

  • 1 cup enchilada sauce
  • 8 corn tortillas, cut into strips
  • 1 cup shredded Mexican cheese
  • Cooking spray or oil for greasing the dish

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). This step ensures the casserole cooks evenly and the cheese melts properly for a perfect finish.
  2. Cook the Sweet Potatoes: Steam or boil the cubed sweet potatoes for about 10-15 minutes until tender. Check doneness by piercing with a fork; it should slide in easily without resistance.
  3. 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 blend while keeping some texture in the sweet potatoes.
  4. Assemble the Casserole: Grease a 9×13 inch casserole dish lightly with cooking spray or oil. Layer half of the tortilla strips on the bottom, slightly overlapping. Spread half of the sweet potato and black bean mixture evenly over the tortillas, then drizzle half of the enchilada sauce on top. Repeat the layers with the remaining tortillas, mixture, and sauce.
  5. Top with Cheese: Evenly sprinkle the shredded Mexican cheese across the top of the assembled casserole, ensuring full coverage.
  6. Bake: Place the casserole in the preheated oven and bake for 30-35 minutes until the cheese is melted, bubbly, and golden brown around the edges.
  7. Rest and Serve: Remove from oven and allow the casserole to rest for 5-10 minutes. This helps the layers set and makes it easier to slice and serve safely without burns.

Notes

  • For a vegan version, substitute Mexican cheese with a plant-based cheese alternative.
  • If you prefer a spicier casserole, add chopped jalapeños or increase the chili powder.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • Use fresh enchilada sauce or your favorite store-bought variety to suit your taste.
  • To save time, sweet potatoes can also be roasted instead of boiling or steaming, which adds a deeper flavor.

Nutrition

Keywords: sweet potato casserole, black bean casserole, enchilada casserole, vegetarian enchiladas, Mexican casserole, healthy vegetarian dinner

Find it online: https://dailysimplerecipe.com/vegetarian-delight-recipe/