Vegetarian Mexican Casserole

I love when I can put my spin on a dish and it still tastes good.  I know it sounds like I don’t have much faith in myself, but I tend to shy away from making changes to a recipe cause it can often turn a good dish into a flop.  But the meal I made on Sunday night…it was just as delicious as I believe the original recipe would have been.

Instead of rolling this delicious filling into tortillas, I layered it.  Ok, not all that big of change, but I loved this Mexican casserole so to speak.  This dish was originally vegan, but I couldn’t resist sprinkling on some cheese.  But overall, this dish is healthy and hearty.  Both swanky boyfriend and I loved it!  (Sorry for the not-so-great after photos-I didn’t have time to take them again in good lighting.  You forgive me, don’t you?)

Sweet Potato, Black Bean, Spinach, and Pepper Casserole

Adapted from Oh She Glows

Makes 9 servings

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup sweet potato, chopped 1 bell pepper, chopped
• 2 handfuls spinach, chopped
• 1 can black beans, drained and rinsed
• Enchilada sauce (about 2 ¼  cups)
• 1 1/2 teaspoon ground cumin
• 1-2 tablespoon fresh lime juice, to taste
• 1/2 teaspoon kosher salt, or to taste
• 1/2 teaspoon garlic powder
• 1 teaspoon chili powder, or to taste
• ½ teaspoon red pepper flakes
• 5 corn tortillas
• 1/4 cup cheddar cheese (optional)
• Green onion & chopped cilantro, to garnish

Directions:

Preheat oven to 350F and medium sized baking dish (I used a 9 by

9 ). Pre-cook the chopped sweet potato, by simmering it in a small pot of water for about 5-10 minutes until just tender. Do not overcook.

Drain and set aside.

In a large skillet or pot, add 1 tablespoon oil and bring to medium to low heat. Add in the chopped onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce heat to low and cook for a couple more minutes.

Now add the chopped pepper, pre-cooked sweet potato, drained black beans, and chopped spinach. Cook for about 5-7 more minutes on medium-low heat.

Now add in your enchilada sauce. Stir well, and add in your seasonings: cumin, fresh lime juice, salt, garlic powder, chili powder, red pepper flakes- all to taste. Adjust seasonings if necessary. Stir well.

Scoop about 1 cup of the mixture onto the bottom of your casserole dish and spread out in a thin layer.

Top with corn tortilla slices.  Layer with mixture and repeat. 

Finish off the casserole with the top layer being tortillas.  With brush, spread one teaspoon of oil over the top layer of the corn tortilla. (It will help it to crisp up!)

Bake casserole at

400F for 18-20 minutes. With about 5 minutes left of cooking, remove casserole from oven top with remaining 1/4 cup enchilada sauce and cheese. 

Put back into oven until cheese is melted, about 5 minutes.  Serve immediately.

I loved the addition of sweet potatoes in this recipe.  It just works. 

Now the only thing we are wondering is if this will taste good reheated.  The crispy bits on top really made this dish stand out, but I am hoping it will still be delicious!  I highly recommend you make this!  Next time, I would love to make the cilantro avocado cream sauce to add on top that was originally part of the recipe.

I am working on getting back in the swing of things after being off for 4 days.  It takes some getting used to, doesn’t it?  The highlight of my week was enjoying my year anniversary with swanky boyfriend on Monday.  He took me to dinner where we had our first date.  It was such a special night!

It has been one great year and I think this next one will be even better!

P.S. Stay tuned for my next post!  Giveaway to come!

What is your favorite spin on a classic dish?  Do you enjoy changing up recipes or following them step-by-step?

Tagged as: and Pepper Casserole, Black Bean, recipe, spinach, Sweet Potato, vegetarian