Sweet Potato and Black Bean Enchilada Casserole
Sweet Potato and Black Bean Enchilada Casserole is a deliciously hearty vegetarian dish that combines the natural sweetness of sweet potatoes with the robust flavor of black beans. This easy-to-make casserole features layers of corn tortillas, seasoned vegetables, and gooey melted cheese, making it an ideal option for weeknight dinners, potlucks, or family gatherings. Packed with nutritious ingredients like fiber-rich beans and vitamin-loaded sweet potatoes, this comforting meal promises to satisfy your cravings while nourishing your body. Whether served on its own or paired with a fresh salad, this enchilada casserole is sure to become a favorite in your home.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Dinner
- 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 the oven to 375°F (190°C).
- Steam or boil sweet potatoes until tender (10-15 minutes), then drain.
- In a mixing bowl, combine cooked sweet potatoes, black beans, cumin, chili powder, salt, and pepper; stir gently.
- Grease a casserole dish and layer half of the tortilla strips at the bottom. Add half of the sweet potato mixture and drizzle with half the enchilada sauce.
- Repeat the layers with remaining ingredients and top with cheese.
- Bake for 30-35 minutes until bubbly and golden brown.
- Let it rest for 5-10 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 5g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 25mg