Sweet Potato & Black Bean Enchilada Casserole

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Sweet Pea Living | Sweet Potato & Black Bean Enchilada Casserole | Vegetarian | Plant Based

A little known fact about me: I could eat sweet potatoes every damn day. A better known fact about me: I love Mexican food. Behold, my perfect recipe. I made this Sweet Potato & Black Bean Enchilada Casserole when I was house sitting for my parents in July. I wanted to make enchiladas, but the corn tortillas that I bought were too fragile to be rolled without breaking. After just one bite I knew that this casserole needed to have its own feature on the blog. You’re welcome.

Sweet Potato & Black Bean Enchilada Casserole


AuthorSweet Pea LivingDifficultyBeginner

Yields6 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

INGREDIENTS
 2 sweet potatoes, skinned and diced
 2 tbsp avocado oil
 1 tsp chili powder
 1 tsp cayenne pepper
 15 oz black beans, rinsed and drained
 ½ lime, juiced
 1 cup tomatillo salsa, separated
 12 corn tortillas
 20 oz green enchilada sauce, separated
 ½ cup shredded mexican cheese
 1 bunch cilantro, chopped

INSTRUCTIONS
1

Preheat oven to 400 degrees.

2

Mix sweet potatoes with avocado oil, chili powder, and cayenne pepper. Spread onto a baking pan and bake for 30 minutes, until sweet potatoes are soft. Flip sweet potatoes after 15 minutes to prevent them from burning.

3

Mix lime juice with black beans and set aside.

4

In the bottom of a large glass baking dish, spread ΒΌ cup tomatillo salsa.

5

Spread out 6 tortillas on top of the salsa.

6

Top the tortillas with black beans and sweet potatoes.

7

Top the sweet potatoes and black beans with 10 ounces of the enchilada sauce (you can add some cheese in this layer as well).

8

Spread out 6 corn tortillas on top of the mixture and cover in remaining enchilada sauce.

9

Sprinkle the casserole with cheese and bake for 20 minutes at 400 degrees.

10

Serve hot with cilantro, guacamole, and tortilla chips. Enjoy!

Ingredients

INGREDIENTS
 2 sweet potatoes, skinned and diced
 2 tbsp avocado oil
 1 tsp chili powder
 1 tsp cayenne pepper
 15 oz black beans, rinsed and drained
 ½ lime, juiced
 1 cup tomatillo salsa, separated
 12 corn tortillas
 20 oz green enchilada sauce, separated
 ½ cup shredded mexican cheese
 1 bunch cilantro, chopped

Directions

INSTRUCTIONS
1

Preheat oven to 400 degrees.

2

Mix sweet potatoes with avocado oil, chili powder, and cayenne pepper. Spread onto a baking pan and bake for 30 minutes, until sweet potatoes are soft. Flip sweet potatoes after 15 minutes to prevent them from burning.

3

Mix lime juice with black beans and set aside.

4

In the bottom of a large glass baking dish, spread ΒΌ cup tomatillo salsa.

5

Spread out 6 tortillas on top of the salsa.

6

Top the tortillas with black beans and sweet potatoes.

7

Top the sweet potatoes and black beans with 10 ounces of the enchilada sauce (you can add some cheese in this layer as well).

8

Spread out 6 corn tortillas on top of the mixture and cover in remaining enchilada sauce.

9

Sprinkle the casserole with cheese and bake for 20 minutes at 400 degrees.

10

Serve hot with cilantro, guacamole, and tortilla chips. Enjoy!

Sweet Potato & Black Bean Enchilada Casserole

Sweet Pea Living | Sweet Potato & Black Bean Enchilada Casserole | Vegetarian | Plant Based

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