Sweet Potato and Black Bean Enchilada Casserole
Indulge in the vibrant flavors of our Sweet Potato and Black Bean Enchilada Casserole: A Hearty, Vegetarian Delight. This easy-to-make dish layers tender sweet potatoes, protein-packed black beans, and zesty enchilada sauce, all topped with gooey Mexican cheese. Perfect for family dinners or meal prep, this casserole is a crowd-pleaser that appeals to both vegetarians and meat-lovers alike. With its comforting texture and robust flavors, it’s a delightful addition to any table and a fantastic way to enjoy nutritious ingredients without sacrificing taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- 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 the oven to 375°F (190°C).
- Steam or boil the sweet potatoes until tender (about 10-15 minutes).
- In a mixing bowl, combine cooked sweet potatoes, black beans, cumin, chili powder, salt, and pepper.
- Grease a casserole dish and layer half of the corn tortilla strips on the bottom. Add half of the sweet potato mixture and drizzle with half of the enchilada sauce. Repeat with remaining ingredients.
- Top with shredded cheese and bake for 30-35 minutes until bubbly and golden.
- Allow to rest for 5-10 minutes before serving.
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 25mg