Description
Discover the comforting flavors of Sweet Potato and Black Bean Enchilada Casserole, a delicious vegetarian dish that will please everyone at your table. This hearty casserole features layers of roasted sweet potatoes, protein-packed black beans, and corn, all smothered in zesty enchilada sauce and topped with melted cheese. It’s an ideal choice for weeknight dinners, potlucks, or family gatherings. Not only is it nutritious and satisfying, but it’s also easy to prepare ahead of time for those busy days. Enjoy the warm, vibrant flavors and the joy of sharing this delightful meal with loved ones.
Ingredients
Scale
- 2 medium sweet potatoes (peeled and diced)
- 1 can (15 oz) black beans (rinsed and drained)
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cups enchilada sauce
- 8 small corn tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the diced sweet potatoes in water until tender (10-15 minutes), then drain.
- In a mixing bowl, combine cooked sweet potatoes, black beans, corn, cumin, chili powder, and half of the enchilada sauce.
- In a greased 9×13 inch baking dish, layer enchilada sauce, tortillas, sweet potato mixture, and cheese. Repeat layers.
- Cover with foil and bake for 25 minutes. Remove foil during the last 10 minutes.
- Let it cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (about 250g)
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg