Sweet Potato and Black Bean Enchilada Casserole

Name: Sweet Potato and Black Bean Enchilada Casserole
Prep time: 15 min
Total time: 55 min
Yield: 6 Servings
Ingredients: 1 tablespoon olive oil; 1 sweet potato, diced; 1 onion, diced; 1 red bell pepper diced; 1 teaspoon chili powder; u00bd teaspoon paprika; u00bd teaspoon oregano; u00bc teaspoon chipotle powder, optional; u00bc teaspoon cumin; salt and pepper; 1 - 15 ounce can black beans, drained and rinsed; 2 cups white rice cooked; 8 small tortillas cut into halves, corn or flour; 2 cups shredded cheddar cheese, divided; 2 cups red enchilada sauce; green onions, sliced; cilantro, chopped; avocado, diced; tomatoes, chopped

By Leslie Blythe Beans, Mexican, Potatoes, Rice, Vegetarian Baking, Sautéing

January 10, 2021

I have had a lone sweet potato on my counter since the holidays. I decided to make this Sweet Potato and Black Bean Enchilada Casserole. It turned out to be absolutely delicious. It's vegetarian and packed with flavor!

Prep: 15 mins
Cook: 40 mins
Yields: 6 Servings

Ingredients

1 tablespoon olive oil

1 sweet potato, diced

1 onion, diced

1 red bell pepper diced

1 teaspoon chili powder

½ teaspoon paprika

½ teaspoon oregano

¼ teaspoon chipotle powder, optional

¼ teaspoon cumin

salt and pepper

1 - 15 ounce can black beans, drained and rinsed

2 cups white rice cooked

8 small tortillas cut into halves, corn or flour

2 cups shredded cheddar cheese, divided

2 cups red enchilada sauce

Optional Garnish

green onions, sliced

cilantro, chopped

avocado, diced

tomatoes, chopped

Directions

1Preheat oven to 350° F. In a medium-sized skillet over medium-high heat add the olive oil, sweet potato, and bell pepper. Sauté for 5 - 7 minutes or until tender. Add in the chili powder, paprika, oregano, chipotle powder (if using), cumin, salt, pepper, black beans and rice. Remove from heat.

2In a dish add 1 cup of the enchilada sauce to the bottom of the pan.

3Spread ¼ cup of sauce over the bottom of a 9x13 inch casserole dish. Layer 4 halves of tortilla over the sauce so that the bottom of the pan is covered.

4Layer ⅓ of the sweet potato mixture, ½ cup of the cheese and ⅓ cup of enchilada sauce over the tortillas.

5Place the second layer of tortillas on top and layer ⅓ of the sweet potato mixture, ½ cup of the cheese and ⅓ cup enchilada sauce over the tortillas.

6Repeat this process one more time for the third layer. Place the remaining tortilla halves over the top and spread the remaining enchilada sauce over the tortillas.

7Sprinkle the remaining ½ cup cheese over the top.

8Cover with foil that's been sprayed with cooking spray and bake for 30 minutes. Uncover and bake for an additional 5 - 10 minutes or until cheese is melted and browned.

9Let sit for 5 minutes to firm up, then top with garnishes and serve.

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1 Review

Eric Miller

January 11, 2021

This is surprisingly delicious–healthy, too. I would add black olives but then, I have never met an olive I didn’t like but that isn’t everyone’s take….

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