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Sweet Potato and Black Bean Enchilada

Sweet Potato and Black Bean Enchilada: A Comforting Twist

This Sweet Potato and Black Bean Enchilada is a delicious vegetarian casserole full of rich flavors and nutrients, making it a perfect comfort food.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups Sweet Potatoes Peeled and sliced into rounds
  • 2 cups Black Beans Canned or cooked, drained and rinsed
  • 2 cups Enchilada Sauce Homemade or store-bought
  • 1 cup Cheese Shredded, use plant-based for vegan option
  • 6 pieces Tortillas Corn or flour, based on preference
  • 1 teaspoon Cumin Adjust according to taste
  • 1 teaspoon Chili Powder Adjust for desired heat

Equipment

  • Oven
  • Casserole dish
  • Knife
  • peeler
  • Cutting board
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Lightly grease a casserole dish.
  2. Peel and slice the sweet potatoes into thin, consistent rounds (about 1/4-inch thick).
  3. Layer a thin layer of enchilada sauce in the bottom of the greased dish, then half the sweet potato slices, black beans, and tortillas. Repeat layers and finish with enchilada sauce and cheese on top.
  4. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
  5. Allow the casserole to rest for 5-10 minutes before slicing and serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 56gProtein: 14gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 400mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 18000IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

For added flavor, consider incorporating lime juice or smoked paprika. Ensure the sweet potatoes are sliced evenly for uniform cooking.

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