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This sweet potato and black bean enchilada casserole is a cozy vegetarian meal that layers tender sweet potatoes and hearty black beans with rich enchilada sauce and melty Mexican cheese. It’s perfect for weeknight dinners or even casual gatherings when you want something filling and flavorful without meat.
I first made this casserole when looking for a meatless Mexican-inspired dish and was amazed by how much my family enjoyed it. Now it’s a go-to when I want something comforting but straightforward.
Ingredients
- Sweet potatoes: three cups cubed which provide natural sweetness and a creamy texture when cooked—they should be firm and bright orange for best flavor
- Black beans: one 15 ounce can drained and rinsed for added protein and fiber make sure to rinse well to reduce excess sodium
- Enchilada sauce: one cup for that rich tangy and mildly spicy sauce flavor opt for a quality brand or make your own for full control over spice levels
- Corn tortillas: eight cut into strips they absorb the sauce and add a slightly chewy, authentic texture—look for fresh or soft tortillas that don’t crack when bent
- Mexican shredded cheese: one cup this melty cheese blend adds gooey richness pick a blend with cheeses like cheddar and Monterey Jack for flavor and meltability
- Cumin: one teaspoon for warm earthy undertones choose fresh ground if possible for more fragrance
- Chili powder: one teaspoon for smoky heat pick a chili powder without fillers for pure flavor
- Salt and pepper: to taste for seasoning
Step-by-Step Instructions
- Preheat the Oven:
- Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. This temperature helps the casserole cook evenly and ensures the cheese will melt beautifully and brown slightly.
- Cook the Sweet Potatoes:
- Place the cubed sweet potatoes in a steamer or boil them in water. Cook for about 10 to 15 minutes until they are tender enough for a fork to slide through easily without falling apart. Uniform cubes cook more evenly so cut carefully.
- Prepare the Filling:
- In a large mixing bowl, combine the cooked sweet potatoes and rinsed black beans with the cumin, chili powder, salt, and pepper. Mix gently to combine, making sure to keep some texture in the sweet potatoes rather than mashing them completely.
- Assemble the Casserole:
- Lightly grease a 9 by 13 inch casserole dish with oil or cooking spray. Begin by layering half of the corn tortilla strips across the bottom, slightly overlapping. Add half of the sweet potato and bean mixture over the tortillas, then drizzle half of the enchilada sauce on top. Repeat with the remaining tortillas, filling, and sauce.
- Top with Cheese:
- Sprinkle the shredded Mexican cheese evenly over the top layer. Covering the casserole completely with cheese will give you a satisfying golden crust once baked.
- Bake the Casserole:
- Place the dish in the oven and bake for 30 to 35 minutes. Look for bubbling sauce and melted, lightly browned cheese edges to know it is done.
- Rest and Serve:
- Remove the casserole from the oven and let it rest for 5 to 10 minutes before slicing and serving. This resting step allows the layers to settle so the casserole holds together nicely and cools enough for safe eating.
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One of my favorite memories is making this dish with my kids who love helping layer the tortillas and sprinkle cheese, making it a fun family cooking project.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven or microwave until warmed through. This casserole also freezes very well; just thaw overnight in the fridge before reheating.
Ingredient Substitutions
You can swap black beans for pinto beans or kidney beans without losing the hearty texture. Use flour tortillas if you prefer a softer, less chewy bite. For dairy-free options try vegan cheese or omit the cheese and top with avocado slices after baking.
Serving Suggestions
Serve this casserole with a side of fresh salad, guacamole, or sour cream for added creaminess. A squeeze of fresh lime adds brightness and balances the richness.
Cultural Context
This casserole puts a Southwestern twist on traditional enchiladas by combining classic Mexican flavors with hearty vegetables common in American kitchen staples. It’s a clever way to enjoy the essence of enchiladas in an easy one-dish meal.
Recipe FAQs
- → What is the best way to cook the sweet potatoes for this dish?
Steaming or boiling the sweet potato cubes until tender is ideal. This keeps them soft but intact, adding texture to the layers.
- → Can I substitute black beans with another legume?
Yes, pinto beans or kidney beans work well, maintaining a similar texture and flavor balance.
- → How should I store leftovers to keep the casserole fresh?
Cover and refrigerate leftovers in an airtight container. Reheat gently to preserve moisture and flavor.
- → What spices enhance the flavor of this casserole?
Cumin and chili powder add warmth and depth, complementing the sweetness of the potatoes and richness of the beans.
- → Can I prepare this dish ahead of time?
Yes, assemble the layers in advance and refrigerate. Bake just before serving for best results.
- → What cheese varieties work best as a topping?
Mexican blend cheeses or sharp cheddar melt nicely, providing a creamy, tangy finish to the casserole.