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Description
A hearty and flavorful enchilada casserole featuring black beans and sweet potatoes, perfect for a nutritious and satisfying meal.
Ingredients
- 2 cups cooked black beans
- 2 medium sweet potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) enchilada sauce
- 6 tortillas
- 1 cup shredded cheese
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Sauté onion and garlic until softened.
- Add sweet potatoes, black beans, cumin, chili powder, salt, and pepper. Cook until sweet potatoes are tender.
- Spread a thin layer of enchilada sauce in a baking dish.
- Layer tortillas, sweet potato mixture, and sauce, repeating until all ingredients are used.
- Top with shredded cheese.
- Bake for 25-30 minutes until cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
- You can use corn tortillas for a gluten-free option.
- Add jalapeños for extra spice.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican