Description
Comforting and packed with flavor, this Sweet Potato and Black Bean Enchilada Casserole is a delightful plant-based dish that brings warmth to any meal.
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
- Olive oil for greasing
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, bring water to a boil. Add the cubed sweet potatoes and cook until tender, about 10-15 minutes.
- Drain the sweet potatoes and set aside.
- In a large mixing bowl, combine the cooked sweet potatoes with the drained black beans.
- Add the cumin, chili powder, salt, and pepper. Mix gently until well combined.
- Grease a 9×13 inch casserole dish with olive oil.
- Layer half of the corn tortilla strips on the bottom of the dish.
- Add half of the sweet potato and black bean mixture, spreading it evenly over the tortillas.
- Pour half of the enchilada sauce over this layer.
- Repeat the layering with the remaining tortilla strips, sweet potato mixture, and enchilada sauce.
- Sprinkle shredded Mexican cheese on top.
- Bake in the oven for 30 to 35 minutes or until the cheese is golden and bubbly.
- Let the casserole sit for 5-10 minutes before serving.
Notes
Prepare the casserole a day in advance for convenience. It can also be frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: enchiladas, sweet potato, black beans, casserole, vegan