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This hearty Sweet Potato and Black Bean Enchilada Casserole combines the sweetness of root vegetables with protein-packed beans and zesty enchilada sauce for a comforting dinner that satisfies vegetarians and meat-eaters alike. The layers of flavor create a Mexican-inspired dish that comes together with minimal effort but maximum taste.
I first created this recipe during a busy week when I needed something I could prep ahead and pop in the oven. My family was skeptical about a meatless casserole, but now they request it regularly for our Meatless Monday rotation.
Ingredients
- Sweet potatoes: Provide natural sweetness and creamy texture while delivering beta carotene and fiber
- Black beans: Offer plant protein and hearty texture that makes this dish satisfying
- Corn tortillas: Create authentic flavor and provide structure between layers
- Enchilada sauce: Brings depth and spice that ties all flavors together
- Mexican cheese blend: Creates that irresistible golden crust
- Cumin: Adds earthy warmth that complements the sweet potatoes perfectly
- Chili powder: Brings gentle heat and authentic Mexican flavor profile
- Salt and pepper: Balance all the flavors and enhance the natural sweetness
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 375°F and allow it to fully preheat while you prepare the other components. A properly heated oven ensures even cooking and helps achieve that perfect golden cheese topping.
- Cook the Sweet Potatoes:
- Steam or boil your sweet potato cubes for 10-15 minutes until just tender. Watch carefully as overcooking will make them too mushy for the casserole. They should hold their shape but yield easily when pierced with a fork.
- Prepare the Filling:
- Combine your tender sweet potatoes with drained black beans and seasonings in a large bowl. Fold everything together gently to maintain texture while ensuring even distribution of spices. The warm potatoes will slightly absorb the seasonings creating deeper flavor.
- Assemble the Casserole:
- Create your first layer with half the corn tortilla strips across the bottom of a greased 9x13 baking dish. Add half your sweet potato mixture in an even layer followed by half the enchilada sauce. Repeat these layers once more building your casserole like lasagna.
- Top with Cheese:
- Spread your Mexican cheese blend across the entire surface making sure to reach the edges. The cheese forms a protective layer that keeps moisture in while creating that irresistible golden crust everyone fights over.
- Bake the Casserole:
- Place your assembled dish in the center of your preheated oven and bake for 30-35 minutes. Look for bubbling edges and a golden brown surface that indicates your casserole is perfectly cooked through.
- Rest and Serve:
- Allow your finished casserole to rest for 5-10 minutes before serving. This critical step lets the layers set so you can get clean slices rather than a collapsed mess on plates.
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The sweet potatoes are truly the star of this dish. I discovered their magic in Mexican cooking during a trip to Oaxaca where I tasted them in traditional dishes. The natural sweetness creates such beautiful contrast with the spicy enchilada sauce that even my most vegetable-resistant nephew cleaned his plate.
Storage and Reheating
This casserole stores exceptionally well in the refrigerator for up to four days. Cover leftovers tightly with plastic wrap or transfer to airtight containers. The flavors actually develop overnight making day-two servings even more delicious than the first day. When reheating, cover with foil for the first few minutes to prevent the cheese from burning, then remove the foil for the last few minutes to restore some crispness to the top.
Easy Variations
Transform this recipe to suit your preferences or what you have on hand. Swap pinto beans for black beans for a creamier texture. Add a layer of sautéed bell peppers and onions for extra vegetables. For meat eaters, brown some ground turkey or chicken seasoned with the same spices and mix it with the beans. You can also use flour tortillas instead of corn if that's what you have available, though the texture and flavor will be slightly different.
Serving Suggestions
Serve this casserole with simple toppings that add freshness and contrast. A dollop of sour cream or Greek yogurt cools the spice while adding creaminess. Fresh cilantro brightens each bite with herbaceous notes. Sliced avocado or guacamole adds healthy fats and creamy texture. A simple side salad with lime vinaigrette completes the meal perfectly. For guests, set up a topping bar and let everyone customize their portion.
Make It Ahead
This casserole excels as a make-ahead dish. You can prepare everything up to the baking stage, cover tightly with foil, and refrigerate for up to 24 hours. When ready to serve, simply bake as directed, adding about 10 minutes to the cooking time since you're starting with cold ingredients. For busy weeks, assemble multiple casseroles at once and freeze the extras unbaked. Thaw overnight in the refrigerator before baking for an effortless homemade dinner.
Frequently Asked Questions
- → How can I make this casserole spicier?
To make this casserole spicier, consider adding diced jalapeños, a pinch of cayenne pepper, or a splash of hot sauce to the filling.
- → Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas, but they might become softer and less structured compared to corn tortillas.
- → Can I make this casserole ahead of time?
Absolutely! Assemble the casserole, cover it tightly, and store it in the fridge for up to 24 hours before baking.
- → What can I use instead of Mexican cheese?
If you can't find Mexican cheese, try shredded cheddar, Monterey Jack, or a mix of both for a similar flavor.
- → Is there a way to make this dish vegan?
Yes! Use vegan cheese and substitute a plant-based enchilada sauce for a completely vegan-friendly dish.