Introduction
Vegetarian Enchilada Casserole with Sweet Potato is the perfect dish for anyone looking to enjoy a flavorful, plant-based meal. With layers of roasted sweet potatoes, black beans, and tangy enchilada sauce, this casserole offers both nourishment and satisfaction. It’s an excellent choice for a cozy family dinner or a meal prep option for the week.
Why You’ll Love This Recipe
This vegetarian casserole stands out because of its balance of flavors and textures. The sweet potatoes add a natural sweetness and a hearty element, while black beans provide a boost of protein. The enchilada sauce, with its blend of spices, ties everything together, creating a rich, savory dish that’s sure to please any palate. Whether you’re vegan, vegetarian, or simply looking for a healthy dinner option, this casserole fits the bill.
Cooking Process
To begin, preheat your oven to 375°F (190°C). In a large skillet, sauté the diced sweet potatoes with chili powder, cumin, salt, and pepper. Once the sweet potatoes are tender and fragrant, set them aside. The next step is assembling the casserole. Start by spreading a layer of enchilada sauce at the bottom of a baking dish. Then, layer corn tortillas on top, followed by a portion of the sautéed sweet potatoes and black beans. Repeat these layers, finishing with a top layer of tortillas and a final pour of enchilada sauce.
Next, bake the casserole for 30 minutes, allowing the flavors to meld together. For an added touch of creaminess, sprinkle shredded vegan cheese on top in the last 10 minutes of baking. Once out of the oven, garnish with fresh cilantro for an extra burst of flavor and color.
Perfect for Meal Prep
This dish is great for making in advance, as the flavors only improve over time. It’s also incredibly versatile—feel free to swap in other vegetables like zucchini or bell peppers for added variety. Serve your Vegetarian Enchilada Casserole with avocado, salsa, or a dollop of vegan sour cream for a complete and satisfying meal.
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Vegetarian Enchilada Casserole with Sweet Potato
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 can black beans, rinsed and drained
- 1 cup enchilada sauce
- 8 corn tortillas, cut into quarters
- 1 cup shredded cheese (optional for topping)
- 1 tsp cumin
- 1 tsp smoked paprika
- salt & pepper to taste
Notes
- Customization: Add extra veggies like bell peppers for more flavor.
- Make-Ahead: Prepare and refrigerate up to 2 days before baking or freeze for later use.
- Cheese Alternatives: Use plant-based cheese for a dairy-free version.
- Spice Level: Adjust chili powder and salsa to control the heat.
- Serving Ideas: Pair with Mexican rice, guacamole, or a fresh salad.
- Leftovers: Store for up to 3 days in the fridge and reheat easily.