I’ve always been such a huge fan of casseroles, even the kinds made with a can of cream of chicken. I don’t really understand why, and I know it’s slightly embarrassing…But I just can’t control myself when I see a big ol’ dish of mixed ingredients baked together!
For me, I think the best part is the leftovers…Not the fact that the cream keeps me bloated for 7-10 days after consumed. So I lightened things up a little, skipped the canned cream, and went south of the border for these flavors. It did not disappoint!
First things first.
THESE ARE THE BEST BLACK BEANS EVER!!
I make these often just as a side or to serve with tacos, burritos, salads, etc. because they are so delish on their own. They bring about a sweet and smoky-ness to the casserole! My mouth is watering just thinking about them!
You could easily change up the casserole to fit your family’s needs and what you have on hand. I love sweet potatoes combined with black beans in Mexican dishes. I’ve made a handful of vegetarian tacos and burritos using them as the main ingredient!
Enjoy!!
Ingredients:
{For the Black Beans}
1 large sweet onion, diced
4 cloves garlic, diced
3 TB. olive oil
1 can black beans, not drained or rinsed
1 TB. Worcestershire sauce
1 TB. soy sauce
1 TB. ketchup
1 TB. mustard
2-3 TB. brown sugar, add 2 TB. first and then add another TB. if needed
3 TB. chili powder
2 TB. cumin
1/4 cup water
salt and pepper to taste
{For the rest of the casserole}
1 large sweet potato, peeled and steamed until soft and mash-able
10-20 corn tortillas
2 cans, or one large red enchilada sauce
1 cup cooked quinoa
1 cup cooked corn
2 cans diced green chilies
2 cups pepper jack cheese
(opt. toppings-limes, cilantro, sour cream, and avocado)
Directions:
{For the beans}
In a saucepan on the stove on medium heat add your olive oil. Add your onions and garlic and cook until translucent, about 5-7 minutes. Once done, add your beans and spices and seasoning, including sugar, plus the water.
Cook on medium heat for another 5-7 minutes, stirring every so often. Prepare the ingredients to get the casserole ready.
In a bowl, pour the contents of one of the enchilada cans into it. In a 9x13 baking dish, add a little bit of the enchilada sauce from the other can to coat the bottom of the dish. Dip each individual tortilla in the bowl of enchilada sauce to coat the tortilla, both sides. Lay tortillas across the dish to cover the whole bottom. Then begin to layer the casserole.
First start with mashed sweet potatoes, then quinoa, corn, a sprinkle of green chilies, and black beans followed by cheese. Next add tortillas that have been dipped into the enchilada sauce and begin to layer again. Repeat until the top. Make sure your top layer is tortillas. Pour the extra enchilada sauce on top followed by the cheese.
Bake at 350 for 25-30 minutes.
Serve with limes, cilantro, some sour cream, and avocados!
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