Save A hearty, flavorful casserole featuring tender sweet potatoes, black beans, and a zesty enchilada sauce, all baked to bubbly perfection and topped with melted cheese.
This dish has become a favorite for family dinners because it's both nutritious and easy to prepare.
Ingredients
- Sweet potatoes: 2 medium, peeled and diced (about 4 cups)
- Red onion: 1 medium, diced
- Red bell pepper: 1, diced
- Garlic: 2 cloves, minced
- Jalapeño: 1, seeded and minced (optional)
- Black beans: 2 cans (15 oz each), rinsed and drained
- Corn tortillas: 8 small, cut into quarters
- Enchilada sauce: 2 cups (store-bought or homemade, gluten-free if needed)
- Mexican cheese blend: 1 ½ cups shredded (or cheddar/Monterey Jack)
- Fresh cilantro: ¼ cup, chopped
- Olive oil: 1 tablespoon
- Ground cumin: 1 teaspoon
- Smoked paprika: 1 teaspoon
- Chili powder: ½ teaspoon
- Salt and pepper: To taste
Instructions
- Step 1:
- Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
- Step 2:
- In a large skillet, heat olive oil over medium heat. Add diced sweet potatoes, onion, red bell pepper, and jalapeño. Sauté 8 10 minutes, until vegetables are just tender. Stir in garlic, cumin, paprika, chili powder, salt, and pepper cook 1 2 minutes more.
- Step 3:
- Add black beans and ½ cup enchilada sauce to the skillet. Stir to combine and heat through, about 2 minutes. Remove from heat.
- Step 4:
- Spread ½ cup enchilada sauce in the bottom of the baking dish. Layer half the tortilla pieces over the sauce. Top with half the sweet potato mixture and sprinkle with ½ cup cheese.
- Step 5:
- Repeat layers add remaining tortillas, sweet potato mixture, and ½ cup more cheese. Pour remaining enchilada sauce evenly over the top, then finish with the remaining ½ cup cheese.
- Step 6:
- Cover with foil and bake 20 minutes. Remove foil and bake an additional 10 15 minutes, until bubbly and cheese is golden.
- Step 7:
- Let stand 10 minutes before garnishing with fresh cilantro. Serve warm.
Save Enjoyed regularly at family dinners, this casserole brings everyone together around the table.
Additional Tips
Use gluten-free enchilada sauce and corn tortillas to keep the dish gluten-free.
Serving Suggestions
Serve with avocado slices, lime wedges, or a dollop of sour cream to enhance flavors.
Storage and Leftovers
Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven for best results.
Save This enchilada bake is a perfect blend of wholesome ingredients and bold flavors for any occasion.
Recipe FAQs
- → Can I make this dish vegan?
Yes, use dairy-free cheese alternatives and ensure the enchilada sauce contains no animal products for a vegan-friendly version.
- → What can I add for extra heat?
Incorporate more jalapeño or add chipotle chiles in adobo sauce to increase the spice level.
- → Is this dish gluten-free?
It can be gluten-free if you use corn tortillas and verify that the enchilada sauce is gluten-free.
- → Can I add meat to this bake?
Yes, cooked shredded chicken can be added for a non-vegetarian variation.
- → How do I prevent the casserole from drying out?
Layering tortillas with sauce and covering with foil while baking helps retain moisture and achieves a bubbly, tender texture.
- → What sides pair well with this dish?
Serve with avocado slices, lime wedges, or a dollop of sour cream to complement the flavors.