SWEET POTATO AND BLACK BEAN ENCHILADA CASSEROLE
This sweet potato and black bean enchilada casserole is a colourful plant-based twist on the Mexican classic. The flavours in this recipe are comforting yet healthy because of its tender use of sweet potato, hearty black beans, and a hint of spices through cumin and chilli powder. The bold, tangy flavours come through by adding the enchilada sauce, while the creaminess and golden colour add cheese if added. Layers of corn tortilla strips and enchilada sauce make this quite the tasty and filling bite every time. This casserole is a good source of fibre, vitamins, and plant-based protein, great for a weeknight meal or potluck.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Mexican, Fusion
PREPARATION / TECHNIQUES
Bake, One-Pot Wonders, Prepared in Advance
OCCASION / HOLIDAY
Family Dinner, Casual Gathering, Potluck, Weeknight Meal
SPECIAL CONSIDERATION / DIETARY CONCERNS
High Fibre, Vegan, Vegetarian, Kid Friendly, Gluten-Free (if gluten-free enchilada sauce is used)
DISH TYPE
Casserole, Main Course, Comfort Food
INGREDIENTS OF SWEET POTATO AND BLACK BEAN ENCHILADA CASSEROLE
- 1 small sweet potato, diced
- 50g black beans, drained
- 2 tbsp enchilada sauce
- 1 small corn tortilla, cut into strips
- 1 tbsp shredded cheese (optional)
- 1/4 tsp cumin
- 1/4 tsp chilli powder
- Salt and pepper, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 210
- Protein: 6g
- Fat: 4g
- Carbohydrates: 40g
- Fibre: 7g
- Sodium: 340mg
- Sugars: 5g
PREPARATION OF SWEET POTATO AND BLACK BEAN ENCHILADA CASSEROLE
- Preheat Oven: Preheat to 190°C (375°F) and lightly grease a small baking dish.
- Prepare Sweet Potato: Boil the diced sweet potato in a medium saucepan for 5-7 minutes or until tender. Drain and set aside.
- Mix ingredients: Combine all the cooked sweet potato, black beans, cumin, chilli powder, salt, and pepper in a large bowl. Stir until very well mixed and coated with seasoning.
- Layer the Casserole: Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. Add half the tortilla strips, then layer the sweet potato mixture. Drizzle the rest of the enchilada sauce and add another layer of tortilla strips.
- Add Cheese and Bake: If you like, add shredded cheese on top and spread evenly. Bake in a preheated oven at 400 degrees for 20 to 25 minutes until melted and bubbly, warmed through.
- Garnish and Serve: Let the casserole stand for a few minutes; then remove it from the oven. Serve hot; garnish with fresh herbs or a squeeze of lime.
PREP TIME
10 minutes
COOKING TIME
20-25 minutes
TIPS
- Slice the sweet potato into small, uniform pieces so that it will cook rapidly and uniformly.
- Use gluten-free enchilada sauce if desired.
- For flavour, sauté spices and black beans in a bit of oil together to serve with the sweet potato.
VARIATIONS
- Replace sweet potato with butternut squash for a seasonal twist.
- Add a couple of corn kernels or chopped bell pepper for texture.
- Serve with sliced avocado, chopped cilantro, or a dollop of Greek yoghurt to add more richness and balance.
PREPPING AND STORAGE
- Fridge: Keep in a container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for 10-12 minutes until warmed.
- Freezing: Assemble the unbaked casserole and freeze for up to 1 month. Thaw overnight in the fridge, then bake according to the recipe.