Sweet Potato Black Bean Casserole (Printable Version)

Layered casserole with sweet potatoes, black beans, enchilada sauce, and melted cheese for a hearty meal.

# Everything You’ll Need:

→ Vegetables

01 - 3 cups cubed sweet potatoes

→ Legumes

02 - 1 can (15 oz) black beans, drained and rinsed

→ Sauces

03 - 1 cup enchilada sauce

→ Grains

04 - 8 corn tortillas, cut into strips

→ Dairy

05 - 1 cup shredded Mexican cheese

→ Spices

06 - 1 tsp ground cumin

07 - 1 tsp chili powder

08 - Salt and black pepper to taste

# Steps to Cook:

01 - Set the oven to 375°F (190°C) to prepare for even cooking and proper cheese melting.

02 - Steam or boil the cubed sweet potatoes until tender, approximately 10-15 minutes. Test tenderness by piercing with a fork.

03 - In a large bowl, combine the cooked sweet potatoes, black beans, cumin, chili powder, salt, and pepper. Mix gently to retain some texture.

04 - Lightly grease a 9×13 inch baking dish. Layer half the tortilla strips evenly on the bottom, followed by half the sweet potato mixture. Drizzle half the enchilada sauce over the layer. Repeat layering with remaining tortillas, filling, and sauce.

05 - Evenly sprinkle shredded Mexican cheese over the top layer to cover the entire surface.

06 - Place the dish in the oven and bake for 30-35 minutes until the cheese is melted, bubbly, and golden at the edges.

07 - Allow the casserole to rest for 5-10 minutes to set the layers and cool slightly before slicing and serving.

# Extra Suggestions:

01 - Cut sweet potatoes into uniform cubes for even cooking.

02 - Drain and rinse black beans thoroughly to reduce excess sodium.

03 - Ensure even layering for balanced texture and flavor.

04 - Resting the dish before serving improves slicing and flavor melding.

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