This tasty Sweet Potato and Black Bean Enchilada Casserole brings a delightful change to traditional enchiladas. Layers of roasted sweet potatoes and black beans, topped with cheese, are enveloped in a homemade enchilada sauce and baked until bubbly. This vegetarian casserole is a delightful choice for family dinners or potluck gatherings. It offers a balanced blend of sweet, savory, and mildly spicy flavors, making it a delightful addition to any recipe collection.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 cup enchilada sauce
• 2 cups shredded cheese
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 12 corn tortillas corn tortillas

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix the diced sweet potatoes, black beans, cumin, chili powder, and garlic powder.
3. Spread a thin layer of enchilada sauce in the bottom of a 9×13 inch baking dish.
4. Place 4 corn tortillas on the sauce layer, then add half of the sweet potato and black bean mixture.
5. Sprinkle with 1/3 of the shredded cheese.
6. Repeat the layers, finishing with a last layer of corn tortillas on top.
7. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
8. Cover the dish with foil and bake for 30 minutes.
9. Remove the foil and bake for another 15 minutes, until the cheese is bubbly and golden brown.
10. Let it cool slightly before serving.

Keywords: Dinner, Vegetarian, Sweet Potatoes, Black Beans

Spice Rack: Cumin, Chili Powder, Garlic Powder

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---