Vegetarian Black Bean Sweet Potato Enchilada Casserole
Equipment
- Baking sheet
- Skillet
- 8x8-inch baking dish
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) red enchilada sauce
- 8 corn tortillas, cut into quarters
- 1 1/2 cups shredded cheddar cheese
- Chopped cilantro, for serving
Instructions
- Preheat the oven to 400°F. Toss the sweet potato cubes with olive oil, cumin, chili powder, and salt on a baking sheet. Roast for 20 minutes until tender.
- While the sweet potatoes roast, heat a skillet over medium heat. Cook the onion for 3 minutes, then add the garlic and cook 1 minute more. Stir in the black beans and 1/4 cup of the enchilada sauce. Remove from heat.
- Spread 1/4 cup enchilada sauce in the bottom of an 8x8-inch baking dish. Layer half the tortilla pieces over the sauce. Top with half the roasted sweet potatoes, half the bean mixture, and 1/2 cup cheese. Repeat the layers once more.
- Pour the remaining enchilada sauce over the top layer and sprinkle with the remaining 1/2 cup cheese. Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake 10 minutes longer until the cheese is lightly browned. Let the casserole rest 5 minutes before serving. Sprinkle with chopped cilantro.
Notes
Roast the sweet potatoes a day ahead and store them in the fridge to speed up assembly on a busy night. Leftovers reheat well in the microwave or oven with a splash of extra enchilada sauce to keep the layers moist. If you want less spice, swap in mild enchilada sauce.
Course: Main Course
Cuisine: Mexican
Equipment: Baking sheet, Skillet, 8x8-inch baking dish
Cuisine: Mexican
Equipment: Baking sheet, Skillet, 8x8-inch baking dish