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Vegetarian Delight Recipe

Vegetarian Delight Recipe
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★★★★★

4.9 from 13 reviews

This Sweet Potato and Black Bean Enchilada Casserole is a hearty, delicious vegetarian dish combining tender sweet potatoes, protein-rich black beans, and flavorful Mexican spices layered with corn tortillas and enchilada sauce, then baked to bubbly perfection with melted cheese on top. It’s an easy, comforting meal perfect for family dinners or meal prep.

Ingredients

Scale

Vegetables and Beans

  • 3 cups cubed sweet potatoes
  • 1 can (15 oz) black beans, drained and rinsed

Spices and Seasonings

  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt and pepper to taste

Other Ingredients

  • 1 cup enchilada sauce
  • 8 corn tortillas, cut into strips
  • 1 cup shredded Mexican cheese blend
  • Cooking spray or oil for greasing the casserole dish

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). This ensures the casserole cooks evenly and the cheese melts properly.
  2. Cook the Sweet Potatoes: Steam or boil the cubed sweet potatoes until they are tender, about 10-15 minutes. Test doneness by piercing with a fork; it should slide in easily without resistance.
  3. Prepare the Filling: In a large bowl, combine the cooked sweet potatoes, drained and rinsed black beans, cumin, chili powder, salt, and pepper. Stir gently to blend ingredients without mashing the potatoes too much, preserving their texture.
  4. Assemble the Casserole: Grease a 9×13 inch casserole dish with cooking spray or oil to prevent sticking. Layer half of the corn tortilla strips on the bottom, overlapping slightly. Spread half of the sweet potato and black bean mixture evenly over the tortillas, then drizzle half of the enchilada sauce on top. Repeat the layering with the remaining tortillas, filling, and sauce.
  5. Top with Cheese: Sprinkle the shredded Mexican cheese evenly over the casserole’s surface, ensuring full coverage for good melting.
  6. Bake: Place the casserole into the preheated oven and bake for 30-35 minutes, until the cheese is melted, bubbly, and edges are golden brown.
  7. Rest and Serve: Remove the casserole from the oven and allow it to rest for 5-10 minutes. This resting period helps the casserole set for easier slicing and serving, and prevents burns from hot layers.

Notes

  • Use fresh or frozen corn tortillas; if frozen, thaw before cutting.
  • For a spicier kick, add diced jalapeños or a pinch of cayenne pepper to the filling.
  • To make it vegan, substitute the cheese with a plant-based cheese alternative.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Serve with a side of salsa, guacamole, or sour cream for added flavor.

Nutrition

Keywords: sweet potato, black bean, enchilada casserole, vegetarian, Mexican casserole, baked enchiladas, comfort food

Find it online: https://victoriablair.com/vegetarian-delight-recipe/