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sweet potato and black bean enchilada casserole - featured image

Fall Sweet Potato and Black Bean Enchilada Casserole with Chipotle Cream

  • Author: Elena
  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Description

A comforting, smoky, and spicy weeknight staple that layers sweet potatoes, black beans, and salsa with flour tortillas and cheese, finished with a creamy chipotle drizzle. It offers the flavor of enchiladas without the stress of rolling.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and diced (about 600g)
  • 2 cans (15oz each) black beans, drained and rinsed (about 900g)
  • 1 large yellow onion, diced (about 200g)
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 cup salsa (medium or hot, chunky preferred)
  • 8 large flour tortillas (10-inch)
  • 2 cups shredded Mexican blend cheese
  • 1 tablespoon oil (olive or vegetable)
  • 1/2 cup full-fat sour cream
  • 2 chipotle peppers in adobo sauce + 1 tablespoon sauce
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste
  • Optional: 1/2 cup corn, 2 cups fresh spinach, 1 diced avocado

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Peel and dice sweet potatoes into 1/2-inch cubes. Set aside.
  3. Heat oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent.
  4. Add garlic, cumin, and chili powder to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
  5. Add diced sweet potatoes to the skillet. Stir to coat in spices.
  6. Pour in salsa and black beans. Stir well and simmer for 5-7 minutes until sweet potatoes are tender but not falling apart. Adjust salt if needed.
  7. In a small bowl, mix sour cream, minced chipotle pepper, adobo sauce, and lime juice. Taste and adjust spice level. Set aside.
  8. Layer 1 cup of the sweet potato mixture on the bottom of the prepared baking dish.
  9. Place 2-3 tortillas over the filling, tearing to fit. Sprinkle with 1/3 of the cheese.
  10. Repeat layers: filling, tortillas, cheese. Finish with a final layer of tortillas and remaining cheese.
  11. Cover the dish with foil and bake for 20 minutes.
  12. Remove foil and bake for another 5-10 minutes until cheese is bubbly and golden brown.
  13. Let the casserole rest for 5 minutes before serving.
  14. Drizzle with chipotle cream and garnish with cilantro or avocado if desired.

Notes

Do not skip the resting time; it allows the tortillas to absorb moisture and the casserole to set. If using old tortillas, warm them in the microwave for 10 seconds to make them pliable. Save leftover adobo sauce in the fridge or freeze in ice cube trays for future use. For a gluten-free version, use corn tortillas. For a dairy-free version, use coconut cream and dairy-free cheese.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 6
  • Sodium: 680
  • Fat: 14
  • Saturated Fat: 7
  • Carbohydrates: 52
  • Fiber: 8
  • Protein: 12

Keywords: sweet potato, black bean, enchilada casserole, chipotle cream, weeknight dinner, comfort food, vegetarian, fall recipes, meal prep

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Find it online: https://plateku.com/fall-sweet-potato-and-black-bean-enchilada-casserole-with-chipotle-cream/