Vegetarian Sweet Potato and Black Bean Enchilada Casserole
Tender sweet potatoes and black beans sauteed with onion, jalapeno, and seasoning. Topped with corn tortillas, red enchilada sauce, and shredded cheese. Baked until golden brown and bubbly. This one skillet recipe is so simple, no rolling enchiladas and everything cooks together in one dish, perfect for busy weeknights!
Equipment
Ingredients
- 2 tbsp Olive oil
- 1 medium White onion finely diced
- 1 Jalapeno seeded and finely diced
- 2-3 cloves Garlic finely minced
- 1 large Sweet potato peeled and finely cubed
- 1 tsp Ground cumin
- 1 tsp Garlic powder
- 1/2 tsp Chili powder
- 1 tsp Kosher salt
- Fresh cracked black pepper
- 1 15 oz. can Back beans drained and rinsed
- 1 10 oz. can Red enchilada sauce divided
- 6 Corn tortillas quartered
- 2 cups Shredded cheddar cheese
- Cilantro, jalapenos, green onion, and avocado for topping
Instructions
- Preheat oven to 350 degrees F.
- Heat a large oven-safe shallow braising pan over medium-high heat. Add in olive oil, onion, and jalapeno. Sauté for 4-5 minutes until fragrant. Add in sweet potatoes, garlic, and seasonings. Stir to combine, sauté for another 3-4 minutes.2 tbsp Olive oil, 1 medium White onion, 1 Jalapeno, 2-3 cloves Garlic, 1 large Sweet potato , 1 tsp Ground cumin , 1 tsp Garlic powder, 1/2 tsp Chili powder , 1 tsp Kosher salt , Fresh cracked black pepper
- Mix in the black beans and half of the enchilada sauce. Remove from the heat, top with corn tortillas, the remaining enchilada sauce, and shredded cheese.1 15 oz. can Back beans, 1 10 oz. can Red enchilada sauce , 6 Corn tortillas, 2 cups Shredded cheddar cheese
- Bake at 350 for 15-20 minutes or until the sweet potatoes are tender and the cheese is bubbly. Serve immediately topped with your favorite toppings.Cilantro, jalapenos, green onion, and avocado
Notes
*Sweet potatoes need to be cubed finely, about 1/2" x 1/2" so they cook through.
*Make sure you pan is oven safe as the casserole will finish cooking in the oven. If your skillet is not oven-safe, transfer the sweet potato mixture to an oven-safe baking dish prior to layering.
*Leftover enchilada casserole can be cooled completely and stored in and air tight container for 3-4 days.
Nutrition
Serving: 1servingCalories: 188kcalCarbohydrates: 27gProtein: 12gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 751mgPotassium: 317mgFiber: 4gSugar: 4gVitamin A: 8226IUVitamin C: 3mgCalcium: 207mgIron: 1mg