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A layered casserole dish featuring vibrant orange sweet potato slices, black beans, and melted cheese topped with a drizzle of red enchilada sauce, garnished with fresh cilantro. The dish is presented in a rustic ceramic baking dish with steam rising, highlighting the textures of the ingredients and colorful presentation.

Hearty Sweet Potato and Black Bean Enchilada Casserole

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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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • Author: Serena Miller
  • 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

Find it online: https://www.serenarecipes.com/hearty-sweet-potato-and-black-bean-enchilada-casserole/