Sweet Potato and Black Bean (Print Version)
# Ingredients:
01 -
3 cups cubed sweet potatoes
02 -
1 can (15 oz) black beans, drained
03 -
1 cup enchilada sauce
04 -
8 corn tortillas, cut into strips
05 -
1 cup shredded Mexican cheese
06 -
1 tsp cumin
07 -
1 tsp chili powder
08 -
Salt and pepper to taste
# Instructions:
01 -
Preheat your oven to 375°F (190°C). This ensures the casserole cooks evenly and the cheese melts properly.
02 -
Steam or boil the cubed sweet potatoes until they are tender. This takes 10-15 minutes depending on the size of the cubes. Test for doneness by piercing with a fork.
03 -
In a large bowl, mix the cooked sweet potatoes, drained black beans, cumin, chili powder, salt, and pepper. Stir gently to combine without mashing the sweet potatoes too much.
04 -
Grease a 9×13 inch casserole dish with cooking spray or oil. Layer half of the tortilla strips on the bottom. Spread half of the sweet potato and black bean mixture over the tortillas and drizzle with half of the enchilada sauce. Repeat with remaining tortillas, mixture, and sauce.
05 -
Sprinkle the shredded Mexican cheese evenly over the surface of the casserole.
06 -
Bake in the preheated oven for 30-35 minutes until the cheese is melted, bubbly, and edges are golden brown.
07 -
Remove the casserole from the oven and rest for 5-10 minutes before serving. This allows layers to set and cool slightly for safe serving.