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Sweet Potato and Black Bean Enchilada Casserole

Sweet Potato and Black Bean Enchilada Casserole: Comfort in a Dish

This Sweet Potato and Black Bean Enchilada Casserole is a delightful vegetarian option, perfect for a quick weeknight dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups sweet potatoes peeled and thinly sliced
  • 2 cups black beans canned or cooked, drained
  • 2 cups enchilada sauce store-bought or homemade
  • 1 cup cheese shredded cheddar or Monterey Jack
  • 6 pieces tortillas corn or whole wheat
  • 1 medium onion chopped
  • 2 cloves garlic minced
Optional Toppings
  • 1 medium avocado sliced
  • to taste hot sauce for added heat

Equipment

  • baking dish
  • Oven
  • Knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Peel and thinly slice the sweet potatoes to about 1/8 inch thick.
  2. Pour a thin layer of enchilada sauce to coat the bottom of your baking dish. Arrange tortillas slightly overlapping over the sauce.
  3. Layer half of the sweet potatoes, followed by half of the black beans, onions, and garlic.
  4. Sprinkle a generous handful of cheese over the vegetable layer. Repeat the process with another layer of tortillas, sweet potatoes, beans, onions, garlic, and cheese.
  5. Top the final layer with more enchilada sauce and a sprinkle of cheese. Cover with aluminum foil.
  6. Bake in the preheated oven for about 30 minutes. Remove the foil and bake for an additional 5-10 minutes until golden and bubbly.
  7. Allow to cool for about 10 minutes before serving to set the layers.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 55gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 12000IUVitamin C: 30mgCalcium: 200mgIron: 4mg

Notes

Can be assembled a day in advance and refrigerated. Bake when ready to serve.

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