Sweet Potato and Black Bean Enchilada Casserole
Sweet Potato and Black Bean Enchilada Casserole is a wholesome vegetarian dish that’s perfect for any occasion. This satisfying casserole features layers of tender sweet potatoes, protein-packed black beans, and zesty enchilada sauce, all topped with gooey melted cheese. Whether you’re enjoying a cozy weeknight dinner or hosting friends, this recipe will impress with its vibrant flavors and nutritious ingredients. Plus, it’s easy to prepare and ideal for meal prep, making it a go-to option for busy days. Serve it with fresh toppings like avocado or cilantro to elevate your dining experience.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 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 your oven to 375°F (190°C).
- Cook the sweet potatoes until tender (about 10-15 minutes), then mix them with black beans, cumin, chili powder, salt, and pepper in a large bowl.
- Grease a casserole dish and layer half of the corn tortilla strips on the bottom. Spread half of the sweet potato mixture over the strips and drizzle half of the enchilada sauce on top. Repeat these layers.
- Sprinkle shredded cheese evenly over the top.
- Bake for 30-35 minutes until bubbly and golden brown.
- Let cool for 5-10 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 25mg