A family-accommodating Mexican-propelled enchilada meal formula, that is as delicious as it is solid. This Sweet Potato Black Bean Casserole is veggie lover and sans gluten, however can likewise be effectively adjusted to incorporate meat.
Once in a while there's simply nothing superior to a steaming hot goulash! This simple Sweet Potato Black Bean Casserole is so easy to assemble, however conveys in the flavor division. I love Mexican nourishment, particularly enchiladas however in some cases I simply don't have the opportunity to exclusively roll a million enchiladas. This enchilada meal has the entirety of similar flavors into equal parts the planning time. You can even adjust the dish to incorporate your preferred fixings. In case you're a sorry dark bean fan, substitute cleaved zucchini or mushrooms. The potential outcomes are unfathomable!
The combo of sweet potatoes and dark beans is a most loved of mine. In addition to the fact that they are both tasty together, however they likewise sneak up suddenly! There's only 8 fixings (+ seasonings) right now dark bean meal. Everything gets stacked together in layers in a goulash before it's prepared to brilliant dark colored flawlessness.
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Ingredients
- 1 large sweet potato, peeled and diced (cook in the microwave for about 3-5 minutes, to soften)
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (14.5 oz.) can diced tomatoes, drained
- ½ onion, chopped
- 1 red or green bell pepper, chopped
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- ½ teaspoon ground cinnamon
- 1 cup salsa, divided
- 2-4 tortillas, depending on size (corn, flour, sprouted, gluten-free or whole wheat)
- 4 ounces shredded cheese, use vegan as desired (optional)
- Salt & pepper to taste
- Optional garnish: fresh cilantro, avocado sliced, guacamole, and/or sour cream
Instructions
- Preheat oven to 400ºF. Spray an 8 x 8 baking dish with cooking spray; set aside.
- In a large bowl, combine diced sweet potato (that has been slightly softened), black beans, tomatoes, onion, bell pepper, chili powder, garlic salt, and cinnamon.
- Spread ½ cup salsa on the bottom of the baking dish. Arrange a tortilla on top, ripping into strips to get the right fit. Spoon a large layer of sweet potato/black bean mixture over tortilla strips. Spread the remaining ½ cup salsa over the sweet potato/black bean layer.
- Add one more layer of tortillas and then add the rest of the sweet potato/black bean mixture over the tortilla layer. Top with cheese, if using.
- Bake, uncovered, 20-25 minutes and until cheese is melted and top is slightly browned. Let stand 5 minutes. Cut into squares and serve. Top with additional salsa, cilantro, and/or avocado, if desired.
- Enjoy! I know you will!
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