Hearty Sweet Potato and Black Bean Enchilada Casserole 🌽🍠🌶️
1. Introduction
If you’re looking for a delicious, wholesome, and filling meal, this sweet potato black bean enchilada casserole is the perfect choice. Combining tender sweet potatoes with protein-rich black beans and flavorful enchilada sauce, this hearty enchilada casserole offers a satisfying dinner packed with nutrients and flavor. Whether you’re a vegetarian or just love comforting Mexican-inspired dishes, this black bean enchilada recipe is easy to make and sure to become a family favorite.
2. Ingredients for the Hearty Sweet Potato and Black Bean Enchilada Casserole
- 3 large sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
3. Step-by-Step Instructions for Making the Black Bean Enchilada Recipe
Prep the Sweet Potatoes
Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet lined with parchment paper and roast for about 25-30 minutes until tender and slightly caramelized. This step adds a delicious depth of flavor to the casserole.
Sauté the Aromatics
While the sweet potatoes roast, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-5 minutes. Stir in cumin and chili powder for extra flavor.
Assemble the Filling
Add the roasted sweet potatoes and black beans to the skillet with the onions and garlic. Mix well and cook for another 2-3 minutes to combine the flavors. Adjust seasoning with salt and pepper.
Layer the Enchilada Casserole
Spread a thin layer of enchilada sauce on the bottom of a baking dish. Layer half of the sweet potato and black bean mixture, then pour over half of the remaining enchilada sauce. Sprinkle with half of the shredded cheese. Repeat the layers to create a hearty and flavorful casserole.
Bake to Perfection
Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake an additional 10 minutes until bubbly and cheese is melted and golden.
4. Storage Tips and Reheating
Leftover sweet potato black bean enchilada casserole can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave individual portions or reheat in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through. This dish also freezes well, making it perfect for meal prep.
5. Serving Suggestions
Serve this hearty enchilada casserole garnished with fresh cilantro, chopped green onions, or a dollop of sour cream. For an extra crunch, top with crushed tortilla chips or a side of Mexican rice. Pair it with a crisp salad or [garlic butter pasta](https://www.serenarecipes.com/garlic-butter-pasta-your-new-go-to-weeknight-wonder/) for a complete meal experience.
6. Frequently Asked Questions (FAQ)
Can I make this enchilada casserole vegan?
Absolutely! Use dairy-free shredded cheese and ensure your enchilada sauce is vegetarian or vegan. You can also add sautéed vegetables like bell peppers or spinach for extra nutrition.
What substitutions can I use for sweet potatoes?
Sweet potatoes can be replaced with butternut squash or regular potatoes, though the flavor profile will differ slightly. The cooking time may vary depending on the vegetable chosen.
How long does it take to prepare this hearty enchilada casserole?
The total preparation and cooking time is approximately 50-60 minutes, making it a quick yet wholesome dinner option.
7. Kitchen tools that you might need for this recipe
- Fullstar Ultimate Veggie Prep Master — Streamline your vegetable peeling, chopping, and dicing with this versatile prep tool, making your sweet potato and black bean enchilada casserole prep faster and easier.
- CAROTE Premium 16pc Nonstick Cookware Set — This durable nonstick set ensures your casserole layers come out perfectly and cleanup is a breeze.
- Crock-Pot Family-Size Slow Cooker — For make-ahead or meal prep, you can pre-cook components in this slow cooker to save time during busy weeknights.
8. Benefits of Making this Hearty Enchilada Casserole at Home
Preparing this black bean enchilada recipe at home allows you to control the ingredients, ensuring a healthy, flavorful, and customizable meal. Plus, making it yourself is cost-effective and satisfying, especially when cooking for family or friends. It’s an ideal dish for meal prepping, as it reheats beautifully and can be stored easily.
9. Conclusion
In summary, this sweet potato black bean enchilada casserole is a nourishing, versatile, and delicious dish perfect for any night of the week. Its combination of hearty sweet potatoes, protein-packed black beans, and flavorful enchilada sauce appeals to a wide range of taste buds. With simple ingredients, straightforward steps, and various serving options, you can create a comforting Mexican-inspired dinner in no time. Try this recipe today and enjoy a wholesome, satisfying meal that everyone will love!
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Hearty Sweet Potato and Black Bean Enchilada Casserole
Hearty Sweet Potato and Black Bean Enchilada Casserole 🌽🍠🌶️ is a delicious, wholesome vegetarian dish packed with nutritious sweet potatoes, protein-rich black beans, and flavorful enchilada sauce. Perfect for a comforting and satisfying Mexican-inspired dinner, this casserole is easy to prepare and ideal for meal prepping. Enjoy layers of tender sweet potatoes, black beans, melted cheese, and bold spices in every bite, garnished with fresh cilantro for an added burst of flavor.
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
- 3 large sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet lined with parchment paper and roast for about 25-30 minutes until tender and slightly caramelized.
- While the sweet potatoes roast, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-5 minutes. Stir in cumin and chili powder for extra flavor.
- Add the roasted sweet potatoes and black beans to the skillet with the onions and garlic. Mix well and cook for another 2-3 minutes to combine the flavors. Adjust seasoning with salt and pepper.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish. Layer half of the sweet potato and black bean mixture, then pour over half of the remaining enchilada sauce. Sprinkle with half of the shredded cheese. Repeat the layers.
- Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake an additional 10 minutes until bubbly and cheese is melted and golden.
Notes
- Leftover sweet potato black bean enchilada casserole can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat, microwave individual portions or reheat in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through.
- This dish freezes well, making it perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 20 mg