Chickpea Sweet Potato Enchilada Casserole
Equipment
- 1 9x13 inch baking dish
- 1 large skillet
- 1 Medium saucepan
- 1 large mixing bowl
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 measuring cup set
- 1 measuring spoon set
- 1 aluminum foil sheet
Ingredients
- 2 tablespoon olive oil
- 1 medium yellow onion diced
- 3 cup sweet potato peeled and 1/2-inch diced
- 1 red bell pepper diced
- 2 clove garlic minced
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 can chickpeas 15 ounces each, drained and rinsed
- 1 can black beans 15 ounces, drained and rinsed
- 2 cup red enchilada sauce divided
- 1/4 cup vegetable broth
- 8 corn tortillas 6-inch, cut into halves
- 1 1/2 cup shredded Monterey Jack cheese
- 1/2 cup crumbled queso fresco optional
- 1/4 cup chopped fresh cilantro plus more for garnish
- 1 tablespoon fresh lime juice
- 1 small jalapeño thinly sliced, optional
- 1 avocado sliced for serving, optional
- 1/2 cup sour cream for serving, optional
Instructions
- Preheat the oven to 375°F and lightly oil the 9x13-inch baking dish.
- Warm olive oil in a large skillet over medium heat and sauté onion, sweet potato, and bell pepper for 8 to 10 minutes until the potatoes begin to soften.
- Stir in garlic, cumin, chili powder, smoked paprika, coriander, salt, and black pepper and cook for 1 minute until fragrant.
- Add chickpeas and black beans, pour in 1 cup enchilada sauce and the vegetable broth, and simmer for 5 to 7 minutes until the sweet potatoes are fork-tender.
- Remove from heat and stir in cilantro and lime juice.
- Spread 1/3 cup enchilada sauce on the bottom of the baking dish.
- Arrange a layer of tortilla halves to cover the sauce, slightly overlapping as needed.
- Spoon half of the chickpea-sweet potato mixture over the tortillas and sprinkle with 1/2 cup Monterey Jack cheese.
- Add another layer of tortillas, the remaining filling, and another 1/2 cup Monterey Jack cheese.
- Top with a final layer of tortillas, pour over the remaining enchilada sauce, and finish with the remaining Monterey Jack and queso fresco if using.
- Cover the dish with foil and bake for 20 minutes, then uncover and bake for 10 minutes more until bubbling and lightly browned.
- Remove from the oven and let the casserole rest for 10 minutes before slicing.
- Garnish with additional cilantro and jalapeño slices and serve with avocado and sour cream if desired.
Notes
For even cooking, dice the sweet potatoes uniformly at 1/2 inch so they soften in sync with the peppers and onions. If you prefer a spicier bake, swap half the red enchilada sauce for a medium or hot variety or add 1/4 teaspoon cayenne to the filling. Corn tortillas hold up best but warm them briefly or lightly steam to prevent cracking during assembly. Make it dairy-free by omitting cheese or using a plant-based alternative, and add 1/4 cup nutritional yeast to the filling for savoriness. The casserole can be assembled up to 24 hours ahead and refrigerated; add 5 to 10 minutes to the covered bake time. Leftovers store well for 4 days refrigerated and reheat nicely in a 350°F oven covered with foil or in the microwave with a damp paper towel to keep moisture.
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