Sweet Potato Enchilada Casserole is a meatless meal, combining sweet potatoes and black beans with tortillas, cheese, and a homemade enchilada sauce that is key to great flavor. You are going to want this in your arsenal for healthy eating!
kosher salt and freshly ground black pepper- to taste
2.5poundssweet potatoes - peeled and cubed
30oz.black beans- rinsed and strained
2cupshomemade enchilada sauce
9mediumflour tortillas
8oz.Mexican cheese
cilantro - to serve
cilantro lime rice- to serve
avocado slices- to serve
Instructions
Place cubed potatoes in mediun stock pot, and cover with water. Bring to a boil, add plenty of kosher salt, and reduce to a simmer. Cook until the potatoes are cooked through, approximately 25 minutes. Strain potatoes, add back to hot pan, and place back on stove briefly to cook out any remaining liquid.
Pour potatoes into a mixing bowl. Use a potato masher to mash. Add black beans to mixture.
Wipe out pan and place back on stove. Heat olive oil over medium-high heat, and add onion and jalapeno. Saute until softened, approximately 5-6 minutes. Add cooked onions and jalapenos to mixing bowl with sweet potatoes, and stir well.
In a 9x13 baking dish, add a few tablespoons of enchilada sauce, and spread evenly throughout. Place three tortillas on top, then add about 1/2 of sweet potato mixture, and spread to all edges of pan. Spoon one cup of enchilada sauce on top, and then one cup of cheese. Repeat with three tortillas, 1/2 of the sweet potato mixture, one cup of enchilada sauce, and three tortillas. Then spread another 1/2 cup of sauce, followed by the remaining one cup of cheese.
Bake casserole on 350 degrees for about 30 minutes, or until it's hot and bubbly.
Remove from oven and let the casserole sit for about 15 minutes before serving.
Serve with a sprinkle of cilantro, cilantro lime rice, and avocado slices.