Sweet Potato and Black Bean Enchilada Casserole
If you’re in search of a comforting and nutritious dish, look no further than the Sweet Potato and Black Bean Enchilada Casserole. This delightful casserole is bursting with vibrant flavors and wholesome ingredients, making it a perfect choice for busy weeknights or festive gatherings. With its combination of creamy sweet potatoes, hearty black beans, and zesty spices, this dish not only satisfies the appetite but also warms the soul. It’s quick to prepare—taking just 25 minutes of prep time—and can easily be made ahead for convenient meal prep. Whether served as a main course or paired with fresh sides, this vegetarian delight is sure to impress everyone at your table.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- 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 set aside.
- In a large bowl, combine cooked sweet potatoes with black beans, cumin, chili powder, salt, and pepper.
- Grease a 9×13 inch casserole dish. Layer half of the corn tortilla strips at the bottom, followed by half of the sweet potato mixture and half of the enchilada sauce. Repeat layers.
- Top with shredded cheese.
- Bake for 30-35 minutes until cheese is bubbly and golden.
- Let rest for 5-10 minutes before serving.
Nutrition
- Serving Size: 1/6 casserole (approximately 200g)
- Calories: 310
- Sugar: 4g
- Sodium: 460mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 30mg