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–+ servings

Sweet Potato and Black Bean Enchilada Casserole

A hearty, vegetarian delight packed with flavors and nutrients, perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Casserole Base
  • 2 medium sweet potatoes peeled and diced
  • 1 can black beans rinsed and drained
  • 1 cup corn frozen or canned
  • 1 cup red bell pepper diced
  • 1 cup onion diced
  • 2 cloves garlic minced
  • 1 tablespoon olive oil for sautéing
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • 8 large corn tortillas
Sauce
  • 1 cup enchilada sauce store-bought or homemade
  • 1 cup shredded cheese cheddar or Mexican blend

Method
 

Prepare the Filling
  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
  3. Add sweet potatoes, black beans, corn, red bell pepper, cumin, chili powder, salt, and pepper. Cook until sweet potatoes are tender, about 10 minutes.
Assemble the Casserole
  1. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
  2. Layer 4 corn tortillas over the sauce, followed by half of the sweet potato mixture and a sprinkle of cheese.
  3. Repeat the layers with remaining tortillas, filling, sauce, and cheese.
Bake
  1. Cover the dish with foil and bake for 20 minutes.
  2. Remove the foil and bake for an additional 10 minutes, until cheese is bubbly and golden.
  3. Let cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 55gProtein: 12gFat: 10gSaturated Fat: 4gFiber: 10gSugar: 6g

Notes

This casserole can be made ahead of time and stored in the refrigerator for up to 2 days before baking.

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