Sweet Potato and Black Bean Enchilada Casserole: A Hearty, Vegetarian Delight

Why Make This Recipe

Sweet Potato and Black Bean Enchilada Casserole is a hearty and satisfying dish that is perfect for any meal. It’s packed with flavor and nutrition, making it a great choice for vegetarians and anyone trying to eat healthy. The combination of sweet potatoes and black beans offers a good source of protein and fiber, while the enchilada sauce adds a delicious kick. This recipe is also easy to prepare, making it a fantastic option for busy weeknights or meal prep.

How to Make Sweet Potato and Black Bean Enchilada Casserole

Ingredients

• 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

Directions

1. Preheat your oven to 375°F (190°C). This ensures the casserole cooks evenly and the cheese melts properly.
2. Steam or boil the cubed sweet potatoes until they are tender. This usually takes about 10-15 minutes, depending on the size of the cubes. Test the potatoes for doneness by piercing them with a fork. If the fork slides in easily, the potatoes are cooked.
3. In a large bowl, mix the cooked sweet potatoes, drained and rinsed black beans, cumin, chili powder, salt, and pepper. Stir gently until all ingredients are well combined. Avoid mashing the sweet potatoes too much, as you want them to retain some texture.
4. Grease a 9×13 inch casserole dish with cooking spray or oil. This prevents the casserole from sticking to the dish and makes it easier to clean up.
5. Layer half of the corn tortilla strips on the bottom of the dish, overlapping them slightly. Then, layer half of the sweet potato and black bean mixture evenly over the tortilla strips. Drizzle half of the enchilada sauce over the mixture. Repeat the layers with the remaining tortilla strips, sweet potato and black bean mixture, and enchilada sauce.
6. Sprinkle the shredded Mexican cheese evenly over the top of the casserole. Ensure that the cheese covers the entire surface of the casserole.
7. Bake the casserole in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
8. Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the layers to set and makes it easier to slice and serve. The casserole will also be very hot, so allowing it to cool slightly will prevent burns.

How to Serve Sweet Potato and Black Bean Enchilada Casserole

Serve this casserole warm, straight from the oven. It pairs well with a side salad or some guacamole. You can also add some fresh cilantro or lime juice on top for an extra burst of flavor. It makes a great main dish for family dinners or gatherings.

How to Store Sweet Potato and Black Bean Enchilada Casserole

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place a portion in the microwave or oven until warmed through. This dish also freezes well, so you can keep it in the freezer for future meals.

Tips to Make Sweet Potato and Black Bean Enchilada Casserole

• For extra flavor, consider adding some chopped onions or bell peppers to the sweet potato mixture.
• If you like it spicy, add some sliced jalapeños or a dash of hot sauce to the enchilada sauce.
• To make it vegan, you can skip the cheese or use a dairy-free cheese substitute.

Variation

You can easily customize this casserole by using different beans, such as pinto or kidney beans. You can also substitute the tortillas with whole wheat or alternative grain tortillas to suit your dietary preferences.

FAQs

1. Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Just assemble it and store it in the refrigerator until you’re ready to bake.

2. What can I serve with this casserole?
This casserole goes well with a green salad, avocado slices, or some corn on the side.

3. Can I use fresh sweet potatoes instead of canned?
Yes, using fresh sweet potatoes is actually recommended. Just cook them until they are tender before mixing them with the other ingredients.

Sweet Potato and Black Bean Enchilada Casserole: A Hearty, Vegetarian Delight

This hearty casserole combines the sweetness of roasted sweet potatoes with satisfying black beans, all baked in a flavorful enchilada sauce with melted cheese. It's a perfect vegetarian meal that's both comforting and easy to make.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings 6 servings

Calories 450 kcal

Equipment

• Baking sheet
• Large bowl
• 9x13-inch baking dish
• Measuring cups and spoons
• Knives
• Cutting board
• Spatula

Ingredients

  

For the Sweet Potatoes

• 2 sweet potatoes peeled and diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp salt

For the Filling

• 15 oz black beans rinsed and drained
• 1 cup corn frozen or canned, drained
• 1/2 red onion finely chopped
• 2 garlic cloves, minced
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice

For Assembly

• 19 oz red enchilada sauce
• 8 corn tortillas 6-inch, cut into 1-inch strips
• 1.5 cups shredded Monterey Jack cheese
• 1.5 cups shredded cheddar cheese

Optional Toppings

• sour cream or Greek yogurt
• avocado diced
• extra fresh cilantro chopped

Instructions for Serving

• Serve hot with your favorite toppings.

Instructions

 

Roast the Sweet Potatoes

• Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, chili powder, cumin, and salt on a baking sheet. Roast for 20-25 minutes until tender.

Prepare the Filling

• In a large bowl, combine the roasted sweet potatoes, black beans, corn, red onion, minced garlic, fresh cilantro, and lime juice. Mix well.

Assemble the Casserole

• Spread 1/2 cup of enchilada sauce in the bottom of a 9x13-inch baking dish. Arrange half of the tortilla strips over the sauce, then top with half of the sweet potato and black bean filling. Sprinkle with 1 cup of the shredded cheese blend.
• Pour another 1/2 cup of enchilada sauce over the cheese. Repeat with the remaining tortilla strips, filling, and 1 cup of cheese. Pour the remaining enchilada sauce evenly over the top, then sprinkle with the remaining cheese.

Bake the Casserole

• Bake for 20-25 minutes, or until the casserole is bubbling and the cheese is melted and lightly golden. Let stand for 5-10 minutes.

Toppings for Serving

• Serve hot with your favorite toppings like sour cream, avocado, and extra cilantro.

Notes

For a spicier casserole, add a pinch of cayenne pepper to the sweet potatoes or a dash of hot sauce to the filling. You can also customize the cheese blend to your preference, using pepper jack for an extra kick.