Description
A hearty and delicious Sweet Potato Black Bean Enchilada Casserole that combines the natural sweetness of sweet potatoes with the rich flavor of black beans, making it a nutritious and satisfying meal.
Ingredients
- Sweet potatoes: 2 medium, peeled and diced (about 500 grams)
- Black beans: 1 can (15 oz or 425 grams), drained and rinsed
- Corn tortillas: 10 small (about 250 grams)
- Enchilada sauce: 2 cups (about 480 ml)
- Shredded cheese: 1 ½ cups (about 150 grams), either cheddar or Monterey Jack
- Onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Cumin: 1 teaspoon
- Fresh cilantro: ¼ cup, chopped (for garnish)
- Olive oil: 1 tablespoon
- Salt and pepper: to taste
Instructions
- Prepare the sweet potatoes by peeling and dicing them. Sauté diced onion in olive oil until translucent, then add garlic and cumin.
- Stir in the diced sweet potatoes, season with salt and pepper, and cook until tender.
- Prepare the black beans by draining and rinsing them if using canned beans.
- Assemble the casserole by layering enchilada sauce, corn tortillas, sweet potato mixture, black beans, and cheese in a baking dish.
- Bake the casserole at 375°F (190°C) covered with foil for 25 minutes, then uncover and bake for an additional 15-20 minutes until cheese is melted and bubbly.
Notes
- This casserole can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
- For a vegan option, replace cheese with a dairy-free alternative.
- Ensure corn tortillas and enchilada sauce are gluten-free for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Sweet Potato, Black Bean, Enchilada, Casserole, Vegetarian, Mexican