Description
This Sweet Potato and Black Bean Enchilada Casserole is a hearty, flavorful vegetarian dish perfect for a comforting weeknight meal. Layers of tender sweet potatoes, protein-rich black beans, sweet corn, and a spicy enchilada sauce come together with melted cheese and corn tortillas to create a delicious Mexican-inspired casserole that serves six.
Ingredients
Scale
Vegetables and Beans
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
Spices and Sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cups enchilada sauce
Other
- 8 small corn tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole.
- Cook sweet potatoes: Boil the diced sweet potatoes in water for 10-15 minutes until they are tender. Then drain the water completely.
- Mix filling: In a mixing bowl, combine the cooked sweet potatoes, black beans, corn, cumin, chili powder, and half of the enchilada sauce. Mix well to evenly distribute flavors.
- Layer casserole: Grease a 9×13 inch baking dish. Spread a layer of enchilada sauce on the bottom, then add a layer of tortillas, followed by a layer of the sweet potato mixture and a sprinkle of shredded cheese. Repeat these layers until all ingredients are used, finishing with cheese on top.
- Bake: Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake uncovered for an additional 10 minutes to allow the cheese to brown and bubble.
- Cool and serve: Let the casserole cool slightly before serving to allow it to set for easier slicing and serving.
Notes
- You can use fresh or frozen corn; if frozen, thaw before mixing.
- For a dairy-free version, substitute the cheese with a plant-based alternative or omit altogether.
- To add extra flavor, consider adding diced onions or garlic to the sweet potato mixture during preparation.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- This casserole can be made ahead and refrigerated before baking; just increase baking time by 5-10 minutes if baking from cold.
