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Sweet Potato and Black Bean Bake

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"I am a preschool teacher and one year during Teacher Appreciation Week, the families in my class made me a complete dinner to take home for Friday night. It was a Mexican themed meal and included chips, salsa, guacamole, dessert, and an amazing casserole. I finally got the recipe from the mom who made it and I am happy to share it here!" Wendy Cannon, a cooking instructor in the Project Kitchen.

Ingredients

Food
Amt
Units
Prep
Notes
2 sweet potatoes , peeled and diced
sweet potatoes
2
peeled and diced
1 red onion , diced
red onion
1
diced
1 red bell pepper , chopped
red bell pepper
1
chopped
1 cup chopped broccoli
chopped broccoli
1
cup
1 cup chopped cauliflower
chopped cauliflower
1
cup
salt & pepper , to taste
salt & pepper
to taste
2 cups baby spinach , chopped
baby spinach
2
cups
chopped
2 garlic cloves , minced
garlic cloves
2
minced
1-15 ounce can black beans , drained and rinsed
black beans
1-15
ounce can
drained and rinsed
1 tablespoon chili powder
chili powder
1
tablespoon
½ teaspoon ground cumin
ground cumin
½
teaspoon
1-24 ounce jar salsa
salsa
1-24
ounce jar
16 corn tortillas
corn tortillas
16
3 cups shredded Mexican cheese blend
shredded Mexican cheese blend
3
cups
optional: sour cream
optional: sour cream
optional: avocado , sliced
optional: avocado
sliced
optional: chopped cilantro
optional: chopped cilantro

Method

Preheat oven to 400 degrees. Spread all veggies, except spinach, in a single layer on two baking sheets. Toss with olive oil, salt, and pepper. Roast veggies for 40 minutes, turning once halfway through. When done, scrape veggies into a large mixing bowl and turn oven temperature down to 350 degrees. Add garlic, spices, and black beans to the veggie mixture. In a 13 x 9 casserole dish, pour about 1/4 jar salsa to coat the bottom. Line with corn tortillas, cutting and piecing into a single layer. Spread half the roasted veggies on layer of tortillas, spoon 1/4 jar of salsa on veggies and top with 1 cup of cheese. Add another layer of tortillas, the other half of the veggies, 1/4 jar salsa, and another cup of cheese. Add final layer of tortilla, remaining salsa, and cheese. Bake at 350 for 30-40 minutes. Serve with optional avocado, sour cream, and cilantro.

Prep time
30 min
Cook time
40 min
Cost per serving:
$1.54
Yields/Serves:
8
Contains Dairy
Nutrition Information

Yum Ratings

😫😟😐😀😍 “I love black beans!” —Amelia, age 8
😫😟😐😀😍 “This is one dish the whole family loves!” —Jamie, a grown up
😫😟😐😀😍 “I would like it with some more spice.” —Tom, a grown up
😫😟😐😀😍 “I like that you can add any kind of vegetables you like. Great recipe!” —Ginger, a grown up