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serving of Mexican casserole on a blue plate with avocado slices and cilantro
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4.15 from 195 votes
Nutrition Facts
Sweet Potato Black Bean Casserole
Amount Per Serving (1 serving)
Calories 185 Calories from Fat 21
% Daily Value*
Fat 2.3g4%
Saturated Fat 1g6%
Cholesterol 5mg2%
Sodium 867.2mg38%
Potassium 518.6mg15%
Carbohydrates 31.5g11%
Fiber 8.9g37%
Sugar 7.1g8%
Protein 9.6g19%
Vitamin A 8840IU177%
Vitamin C 22.5mg27%
Calcium 294mg29%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:6 servings
Sweet Potato Black Bean Casserole
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
 

A family-friendly Mexican-inspired enchilada casserole recipe, that's as tasty as it is healthy. This Sweet Potato Black Bean Casserole is vegetarian and gluten-free, but can also be easily adapted to include meat.

Ingredients
  • 1 large sweet potato, peeled and diced (cook in the microwave for about 8-10 minutes before cutting, to soften)*
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (14.5 oz.) can diced tomatoes, drained
  • ½ onion, chopped
  • 1 red or green bell pepper, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon garlic salt
  • ½ teaspoon ground cinnamon
  • 1 cup salsa, divided
  • 2-4 tortillas, depending on size (corn, flour, sprouted, gluten-free or whole wheat)
  • 4 ounces shredded cheese, use dairy-free as desired (optional)
  • Salt & pepper to taste
  • Optional garnish: fresh cilantro, avocado sliced, guacamole, and/or sour cream
Instructions

  1. Preheat oven to 400ºF. Spray an 8 x 8 baking dish with cooking spray; set aside.

  2. In a large bowl, combine diced sweet potato (that has been slightly softened), black beans, tomatoes, onion, bell pepper, chili powder, garlic salt, and cinnamon.

  3. Spread ½ cup salsa on the bottom of the baking dish. Arrange a tortilla on top, ripping into strips to get the right fit. Spoon a large layer of sweet potato/black bean mixture over tortilla strips. Spread the remaining ½ cup salsa over the sweet potato/black bean layer.

  4. Add one more layer of tortillas and then add the rest of the sweet potato/black bean mixture over the tortilla layer. Top with cheese, if using.

  5. Bake, uncovered, 20-25 minutes and until cheese is melted and top is slightly browned. Let stand 5 minutes. Cut into squares and serve. Top with additional salsa, cilantro, and/or avocado, if desired.
  6. Enjoy! I know you will!
Recipe Notes

*Precooked sweet potato should be soft and fork tender, but not overly mushy.

Nutritional information calculated for 6 evenly divided servings with the use of 3 corn tortillas and 1/2 cup of Trader Joe's lite 3 cheese blend.

Author: Kim
Course: Main
Cuisine: Mexican, Tex-Mex
Keyword: enchilada casserole, sweet potato black bean casserole, vegetarian enchilada casserole

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