It’s no secret how I feel about casseroles – I love ’em! Here are just a few of my favorites…
- Slow-Cooker Bean and Cornbread Casserole
- Spaghetti Pie
- Green Chile BBQ Cowboy Casserole
- Layered Sweet Potato Enchilada Casserole
- Smoky Kale and Sweet Potato Enchilada Casserole
- Cheesy Vegetable Casserole
- Macaroni n’ Cheese Sloppy Joe Casserole
- “The Best Fall” Casserole
And to add to that list, I now present my Enchilada Pasta Casserole with sweet potatoes and black beans!
It’s a little spicy and a little sweet, and very filling! This would be perfect to put together on a Sunday afternoon when you have a little time, then throw it into the oven to heat up one night after work (when you don’t have a little time, ha ha).
Enchilada Pasta Casserole (makes 6 servings)
Adapted from non-vegan/vegetarian recipe
- 13oz box whole wheat shells
- 1 large sweet potato, peeled and chopped into small bite-sized pieces
- 4 oz cream cheese
- 10 oz red enchilada sauce
- 1/3 cup vegan sour cream
- 1/2 cup shredded vegan cheddar (I used Daiya)
- 1/8 cup shredded vegan mozzarella (Daiya again!)
- 4 oz chopped green chilies
- 1 cup frozen corn
- 1 cup fire roasted tomatoes
- 1 can black beans
- More cheese for sprinkling
- Crushed red pepper flakes
- Diced green onions
- Place the pasta shells in boiling water, cooking for about 3/4 the recommended time. When there’s 2 minutes left, add the chopped sweet potatoes. Drain when finished, reserving a half cup of the water. With the pasta and potatoes still in the warm pan, stir in the cream cheese until melted.
- In a bowl combine the enchilada sauce, sour cream, both cheeses, green chilies, corn, tomatoes and beans. Add the pasta mix. If it needs more moisture, add some of the cooking water.
- Transfer to baking dish, and top with additional cheese and bake at 325 for 15-20 minutes. Broil for 1-2 minutes until all the cheese is melted, then top with the crushed red pepper and green onions.