Sweet Potato Black Bean Enchilada (Printable Version)

A hearty vegetarian casserole with sweet potatoes, black beans, and Mexican spices that's perfect for weeknight dinners.

# Ingredients:

→ Vegetables

01 - 2 large sweet potatoes, peeled and diced
02 - 1 red bell pepper, diced
03 - 1 small onion, diced
04 - 2 cloves garlic, minced

→ Legumes & Grains

05 - 1 can (425g) black beans, drained and rinsed
06 - 1 cup corn kernels (fresh or frozen)

→ Spices & Seasonings

07 - 1 teaspoon ground cumin
08 - 1 teaspoon chili powder
09 - Salt and pepper to taste

→ Optional Toppings

10 - 1 cup shredded cheese
11 - 1/4 cup fresh cilantro, chopped (for garnish)

# Steps:

01 - Preheat the oven to 190°C (375°F).
02 - In a large skillet, sauté the onion and garlic until translucent.
03 - Add the diced sweet potatoes, black beans, corn, red bell pepper, cumin, chili powder, salt, and pepper. Stir to combine thoroughly.
04 - Transfer the mixture to a greased baking dish and spread evenly. If using, sprinkle shredded cheese on top.
05 - Bake for 25-30 minutes, or until the sweet potatoes are tender when pierced with a fork.
06 - Remove from oven and garnish with fresh cilantro before serving.

# Notes:

01 - This casserole can be prepared ahead and refrigerated for up to 24 hours before baking.
02 - For a spicier version, add 1-2 diced jalapeños or a pinch of cayenne pepper.

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