Delicious Sweet Potato Enchilada Casserole

Introducing: Sweet Potato and Black Bean Enchilada Casserole

I’m excited to share this unique and delicious recipe for Sweet Potato and Black Bean Enchilada Casserole with you all today. This dish is perfect for those cozy evenings when you’re craving something hearty and comforting. The combination of sweet potatoes, black beans, and flavorful spices creates a mouthwatering casserole that’s sure to become a new favorite.

Preparation

To start, gather all of your ingredients:

• sweet potatoes
• black beans
• yellow onion
• garlic
• diced tomatoes
• vegetable broth
• chili powder
• cumin
• paprika
• salt and pepper
• corn tortillas
• shredded cheese

Next, preheat your oven to 375°F and grease a baking dish. In a large skillet, sauté the diced sweet potatoes, onion, and garlic until the sweet potatoes are tender. Add in the black beans, diced tomatoes, vegetable broth, and spices. Let the mixture simmer for about 10 minutes.

Layer half of the tortillas on the bottom of the baking dish, then spoon half of the sweet potato and black bean mixture on top. Repeat with another layer of tortillas and the remaining mixture. Top the casserole with shredded cheese.

Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

Tips

For a unique twist, try adding a dollop of sour cream or avocado slices on top of the casserole before serving. The creaminess pairs perfectly with the spicy flavors of the dish.

Serving

Once the casserole is baked to perfection, let it cool slightly before serving. This dish serves 4-6 people and each serving weighs approximately 300 grams. With the hearty ingredients of sweet potatoes and black beans, each serving is packed with flavor and nutrition.

I hope you enjoy making this Sweet Potato and Black Bean Enchilada Casserole as much as I do. Feel free to play around with the ingredients and make it your own. Happy cooking!