Black Bean and Sweet Potato Enchilada Casserole with Ranchero Sauce

Black Bean and Sweet Potato Enchilada Casserole with Ranchero Sauce is a delicious and healthy Mexican-inspired dish that is perfect for any occasion. This vegetarian casserole is packed with protein, fiber, and vitamins, making it a nutritious and satisfying meal.

To make this dish, you will need the following ingredients:

- 2 large sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeno pepper, seeded and diced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can diced tomatoes
- 1/2 cup vegetable broth
- 1/4 cup chopped fresh cilantro
- 8-10 corn tortillas
- 1 cup shredded cheddar cheese
- Ranchero sauce (recipe below)

For the Ranchero sauce, you will need:

- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
To make the Ranchero sauce, heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the diced tomatoes, chili powder, cumin, smoked paprika, salt, and black pepper. Bring to a simmer and cook for 10-15 minutes, until the sauce has thickened.
To make the casserole, preheat the oven to 375°F. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sweet potatoes and cook until tender, about 10 minutes. Add the black beans, red onion, garlic, red and green bell peppers, jalapeno pepper, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for another 5 minutes, until the vegetables are tender.
Add the diced tomatoes, vegetable broth, and cilantro to the skillet and stir to combine. Spread a layer of the vegetable mixture in the bottom of a 9x13 inch baking dish. Top with a layer of corn tortillas, then another layer of the vegetable mixture. Repeat until all of the ingredients are used up, ending with a layer of tortillas. Top with shredded cheddar cheese.
Bake for 25-30 minutes, until the cheese is melted and bubbly. Serve hot with Ranchero sauce on top.
This Black Bean and Sweet Potato Enchilada Casserole with Ranchero Sauce is a perfect combination of sweet and spicy flavors. The sweet potatoes add a natural sweetness to the dish, while the black beans provide a hearty texture. The Ranchero sauce adds a tangy and slightly spicy flavor that complements the dish perfectly. This casserole is a great option for a healthy and satisfying meal that is sure to please everyone.
Type of dish: Vegetarian Casserole
Main ingredients: Sweet potatoes, black beans, corn tortillas