Sweet Potato and Black Bean Enchilada Casserole
Enjoy a delicious Sweet Potato and Black Bean Enchilada Casserole: A Hearty, Vegetarian Delight that’s perfect for meal prep. Try this easy recipe today!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3 cups cubed sweet potatoes
- 1 can (15 oz) black beans, drained
- 1 cup enchilada sauce
- 8 corn tortillas, cut into strips
- 1 cup shredded Mexican cheese
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Steam or boil the sweet potatoes until tender, about 10-15 minutes.
- In a bowl, mix cooked sweet potatoes with black beans, cumin, chili powder, salt, and pepper.
- Grease a 9×13 inch casserole dish and layer half of the corn tortilla strips at the bottom. Spread half of the sweet potato mixture and drizzle half of the enchilada sauce on top. Repeat the layers.
- Sprinkle shredded cheese over the top.
- Bake for 30-35 minutes until the cheese is melted and bubbly.
- Allow to rest for 5-10 minutes before slicing.
Nutrition
- Serving Size: 1/6 casserole (approximately 250g)
- Calories: 320
- Sugar: 5g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 30mg