Sweet Potato Black Bean Casserole

serving of Mexican casserole on a blue plate with avocado slices and cilantro

Sweet Potato Black Bean Casserole

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.

Course Main

Cuisine Mexican, Tex-Mex

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 185

Author Kim

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

Preheat oven to 400ºF. Spray an 8-inch baking dish with cooking spray; set aside.
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. Alternatively, you can sauté the onion and bell pepper before adding it to the sweet potato mixture.
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.
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.
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.

Video

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 light 3-cheese blend.

Nutrition