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Sweet Potato Black Bean Enchilada Casserole — homemade sweet potato black bean enchilada casserole recipe

Sweet Potato Black Bean Enchilada Casserole

A wholesome, plant-forward casserole featuring mashed sweet potatoes and black beans wrapped in corn tortillas.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cubed sweet potatoes 400g
  • 1 can black beans rinsed, 400g
  • 12 small corn tortillas 300g
  • 2 cups mild red enchilada sauce 500ml
  • 1 cup shredded cheddar cheese 115g
  • 1 tsp ground cumin 5g

Equipment

  • Glass baking dish
  • Steamer
  • Mixing bowl

Method
 

Preparation
  1. Preheat your oven to 375F (190C).
  2. Steam the sweet potatoes until tender and mash them lightly with the ground cumin.
  3. Combine the black beans and mashed sweet potatoes in a mixing bowl.
  4. Spread a thin layer of enchilada sauce across the bottom of a glass baking dish.
  5. Fill each tortilla with the sweet potato and bean mixture, roll tightly, and arrange in the dish seam-side down.
  6. Pour the remaining enchilada sauce over the tortillas and top evenly with the shredded cheddar cheese.
  7. Bake for 25 minutes until the cheese is bubbling and the edges are slightly crisped.

Notes

Ensure all dairy ingredients are certified halal-compliant.