Spicy Black Bean and Sweet Potato Enchilada Casserole

A healthy and flavorful twist on the classic enchilada casserole featuring spicy black beans and sweet potatoes, perfect for those seeking a balanced, vegetarian meal full of taste and texture. Ideal for weeknight dinners and meal prep.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

1 tbsp olive oil

1 large onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

1/4 tsp cayenne pepper

2 cups cooked black beans

2 cups sweet potatoes, peeled and cubed

1 can (14 oz) fire-roasted diced tomatoes

8 small corn tortillas, cut into strips

1 cup shredded Monterey Jack cheese

1/4 cup chopped cilantro

Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).

2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.

3. Stir in cumin, chili powder, and cayenne pepper, cooking for another minute.

4. Add black beans, sweet potatoes, and diced tomatoes. Cook for 10 minutes or until sweet potatoes are tender.

5. Lightly grease a baking dish. Layer half of the tortilla strips on the bottom.

6. Spread half of the bean and sweet potato mixture over the tortillas.

7. Sprinkle half of the Monterey Jack cheese over the mixture.

8. Repeat layers, ending with cheese on top.

9. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes or until cheese is bubbly and golden.

10. Garnish with chopped cilantro before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated 350°F (175°C) oven for 15-20 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.