Description
This Sweet Potato and Black Bean Enchilada Casserole is a cheesy, comforting, and flavor-packed meal that comes together with simple ingredients. Perfect for busy weeknights or cozy family dinners.
Ingredients
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3 cups cubed sweet potatoes
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1 can (15 oz) black beans, drained and rinsed
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1 cup enchilada sauce
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8 corn tortillas, cut into strips
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1 cup shredded Mexican cheese
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1 tsp cumin
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1 tsp chili powder
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Salt and pepper to taste
Instructions
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Preheat oven to 375°F (190°C).
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Steam or boil sweet potatoes until fork-tender, about 10–15 minutes.
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In a large bowl, combine sweet potatoes, black beans, cumin, chili powder, salt, and pepper. Stir gently.
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Lightly grease a 9×13-inch casserole dish. Layer half the tortilla strips on the bottom, followed by half the filling and half the enchilada sauce. Repeat layers.
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Sprinkle cheese evenly on top.
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Bake for 30–35 minutes, until cheese is melted and bubbly with golden edges.
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Rest for 5–10 minutes before serving. Garnish with fresh cilantro if desired.
Notes
Add jalapeños or cayenne for extra spice.
Swap cheese for vegan alternatives to make it dairy-free.
Leftovers store well in the fridge for up to 4 days.
Can be frozen before baking; thaw overnight before cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 slice (about 1/6 of casserole)
- Calories: 290 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 18 mg