Description

This Sweet Potato Black Bean Enchilada Casserole is a vibrant, hearty dish perfect for a comforting meal. Layers of tender sweet potatoes, seasoned black beans, and gooey melted cheese come together with flavorful enchilada sauce and corn tortillas. Baked to perfection, it offers a delicious blend of textures and Southwestern flavors, garnished with fresh cilantro for an added burst of freshness.

Ingredients

Scale

Main Ingredients

2 medium sweet potatoes, peeled and diced (about 500 grams)
1 can black beans (15 oz or 425 grams), drained and rinsed
10 small corn tortillas (about 250 grams)
2 cups enchilada sauce (about 480 ml)
1 ½ cups shredded cheese (about 150 grams), cheddar or Monterey Jack
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 tablespoon olive oil
Salt and pepper to taste
¼ cup fresh cilantro, chopped (for garnish)

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Instructions

Prepare the Aromatics: Heat olive oil in a pan over medium heat. Sauté the diced onion until it becomes translucent, about 5 minutes. Add the minced garlic and cumin, stirring for another minute until fragrant.
Cook Sweet Potatoes: Add the diced sweet potatoes to the pan, season with salt and pepper, and cook until tender, about 10-12 minutes, stirring occasionally to prevent sticking.
Prepare Beans: Drain and rinse the canned black beans thoroughly, then set aside.
Assemble the Casserole: In a baking dish, spread a thin layer of enchilada sauce. Layer several corn tortillas over the sauce, followed by a portion of the sweet potato mixture, black beans, and a sprinkle of shredded cheese. Repeat the layering process until all ingredients are used, finishing with a layer of enchilada sauce and cheese on top.
Bake the Casserole: Preheat your oven to 375°F (190°C). Cover the assembled casserole with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is melted, bubbly, and lightly browned.
Garnish and Serve: Remove the casserole from the oven and let it rest for a few minutes. Sprinkle chopped fresh cilantro over the top before serving.

Notes

For a spicier kick, add chopped jalapeños or a dash of cayenne pepper to the sweet potato mixture.
Use gluten-free corn tortillas to keep the dish gluten-free.
The casserole can be prepared a day ahead and refrigerated, just extend the baking time by 5-10 minutes when reheating.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.