Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup enchilada sauce (store-bought or homemade)
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional toppings: sour cream, sliced jalapeños, avocado
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.
- In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic, cumin, chili powder, salt, and pepper. Cook for another minute until fragrant. Add the roasted sweet potatoes and black beans, mixing well to combine. Remove from heat.
- In a baking dish, spread a thin layer of enchilada sauce on the bottom. Layer half of the sweet potato and black bean mixture over the sauce, followed by a sprinkle of shredded cheese. Repeat with the remaining ingredients, finishing with a layer of enchilada sauce and cheese on top.
- Place the assembled casserole in the preheated oven and bake for 20-25 minutes until bubbly and golden on top. For a crispy cheese topping, broil for an additional 2-3 minutes.
Notes
- Leftover sweet potato black bean enchilada casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through for a quick and satisfying meal later. This dish also freezes well — let it cool completely, then divide into portions and store in freezer-safe containers for up to 2 months.
- For vegan variations, substitute dairy cheese with vegan cheese or omit cheese altogether. Customize with toppings like cooked ground beef, shredded chicken, or sautéed vegetables for added protein and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Roasting, Sautéing
- Cuisine: Mexican Inspired
- Diet: Vegetarian, Can be vegan
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 30 mg