Description
A hearty, vegetarian casserole combining sweet potatoes and black beans with a tangy enchilada sauce, perfect for family dinners or potlucks.
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 sweet potatoes until tender, about 10-15 minutes.
- In a large bowl, mix the sweet potatoes, black beans, cumin, chili powder, salt, and pepper.
- Grease a 9×13 inch casserole dish. Layer half of the tortilla strips, then half of the sweet potato and bean mix, and drizzle half the enchilada sauce. Repeat this step.
- Sprinkle cheese over the top.
- Bake for 30-35 minutes or until cheese is melted and bubbly.
- Let the casserole rest for 5-10 minutes before serving.
Notes
Cut sweet potatoes evenly for uniform cooking. Use fresh tortillas for better texture. Adjust seasonings to your taste. Let it rest after baking for easier slicing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg