Sweet Potato & Black Bean Enchilada Casserole

If you’re searching for a hearty, comforting, and vibrant dish that’s packed with flavor and nutrition, this Sweet Potato & Black Bean Enchilada Casserole is exactly what you need. It’s an easy-to-make, layered casserole that brings together the natural sweetness of tender sweet potatoes and the earthy richness of black beans, all wrapped up in warm corn tortillas and smothered with rich enchilada sauce. This dish is perfect for weeknight dinners, meal prep, or anytime you want a satisfying meal that feels like a fiesta in your mouth!

The Upside of Sweet Potato & Black Bean Enchilada Casserole

This casserole is a fantastic way to enjoy a meatless meal that doesn’t skimp on flavor or texture. The combination of sweet potatoes and black beans offers a wonderful balance of sweetness, creaminess, and protein, making it both filling and nourishing. It’s also incredibly versatile and customizable. Plus, it’s a crowd-pleaser that reheats beautifully, making it perfect for leftovers or an easy lunch the next day. Whether you’re feeding a family or meal prepping for the week, this Sweet Potato & Black Bean Enchilada Casserole checks all the boxes for a wholesome and delicious dinner.

What We’re Using

• 4 medium sweet potatoes, peeled and diced – the star ingredient that adds natural sweetness and creaminess.
• 1 can black beans, drained and rinsed – for protein and a hearty texture.
• 1 cup corn kernels, fresh or frozen – adds a pop of sweetness and a nice bite.
• 1 cup diced onion – builds the base flavor in the filling.
• 2 cloves garlic, minced – for aromatic depth.
• 2 cups enchilada sauce – the rich, tangy sauce that ties all the flavors together.
• 1 teaspoon chili powder – adds warm, smoky spice.
• 1 teaspoon cumin – enhances the earthy notes.
• 1/2 teaspoon salt – to balance and bring out the flavors.
• 1/4 teaspoon black pepper – for a subtle heat.
• 8 corn tortillas – for layering the casserole with authentic texture.
• 1 cup shredded cheese (cheddar or Mexican blend) – melts beautifully on top for a gooey finish.
• Fresh cilantro, for garnish – adds freshness and a pop of color.

Recommended Tools

• Large skillet – for sautéing the sweet potatoes, onions, and garlic.
• Baking dish (9×13 inch recommended) – perfect size for layering and baking the casserole.
• Sharp knife – to dice the sweet potatoes and chop other veggies.
• Mixing spoon – for stirring the filling ingredients together.
• Measuring cups and spoons – to ensure the right balance of spices and ingredients.
• Aluminum foil (optional) – to cover the casserole while baking, preventing excess drying.

How to Prepare Sweet Potato & Black Bean Enchilada Casserole

Step 1: Prepare the Sweet Potatoes

Peel and dice 4 medium sweet potatoes into small cubes, about ½-inch pieces. This size ensures they cook quickly and evenly. Set aside.

Step 2: Sauté the Veggies

In a large skillet, heat a splash of oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 3: Cook the Sweet Potatoes

Add the diced sweet potatoes to the skillet. Stir to combine with the onion and garlic. Cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender but not mushy.

Step 4: Add Beans, Corn, and Spices

Stir in the drained and rinsed black beans and corn kernels. Sprinkle in chili powder, cumin, salt, and black pepper. Mix everything well so the spices evenly coat the mixture. Let it cook for another 3-5 minutes to blend flavors.

Step 5: Assemble the Casserole

Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of your baking dish. Place two corn tortillas on top of the sauce. Spread about one-third of the sweet potato and black bean mixture over the tortillas, then drizzle with enchilada sauce. Repeat this layering twice more, ending with a final layer of tortillas topped with sauce.

Step 6: Add Cheese and Bake

Sprinkle 1 cup of shredded cheese evenly over the top layer. Cover the casserole loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and slightly golden.

Step 7: Garnish and Serve

Once out of the oven, let the casserole cool for 5 minutes. Sprinkle fresh cilantro over the top before serving. This casserole pairs beautifully with a fresh salad or your favorite Mexican-inspired sides.

Warm & Cool Weather Spins

• Warm weather: Serve this casserole cold or at room temperature with a side of fresh salsa and avocado slices for a refreshing twist.
• Cool weather: Add a layer of roasted poblano peppers or jalapeños for extra warmth and spice.
• Mix in cooked quinoa or brown rice for a heartier texture, making it a one-dish meal.
• Top with dollops of sour cream or Greek yogurt to add creaminess on chilly days.

Easy-to-Miss Gotchas

• Don’t skip peeling the sweet potatoes; it helps with a smooth texture throughout the casserole.
• Be sure to rinse and drain the black beans well to avoid excess liquid in the casserole.
• Use corn tortillas instead of flour for authentic texture and better layering—they hold up well when baked.
• Let the casserole rest after baking to allow it to set, making it easier to cut and serve.

Leftovers & Meal Prep

This Sweet Potato & Black Bean Enchilada Casserole is perfect for meal prep. Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover the casserole with foil and warm in the oven at 350°F (175°C) for 15-20 minutes or microwave individual portions until hot. You can also freeze leftovers for up to 3 months; thaw overnight in the fridge before reheating.

Questions People Ask

Can I make this casserole gluten-free?

Yes! Using corn tortillas is a naturally gluten-free option, making this casserole safe for gluten-sensitive diets. Just ensure your enchilada sauce does not contain gluten ingredients.

Can I prepare this casserole ahead of time?

Absolutely! You can assemble the casserole a day in advance and keep it covered in the refrigerator. When ready, bake as directed, adding a few extra minutes to the baking time if it’s cold straight from the fridge.

What’s the best cheese to use for this casserole?

A shredded cheddar or Mexican cheese blend works beautifully. These cheeses melt well and provide that classic enchilada flavor. Feel free to adjust according to your preference or dietary needs.

Can I add other vegetables to the filling?

Definitely! Diced bell peppers, zucchini, or mushrooms would be great additions to the filling, offering extra flavor and nutrition. Just sauté them along with the onions for the best result.

Reader Favorites

• Walking Taco Casserole – a fun and flavorful twist on taco night that’s just as easy to make.
• Cheesy Taco Pasta Skillet – combines cheesy comfort food with bold taco flavors for a quick weeknight meal.

Make It Tonight

Ready to dive into a dish that’s bursting with flavor and wholesome goodness? The Sweet Potato & Black Bean Enchilada Casserole is your next must-try recipe. With simple ingredients and straightforward steps, you’ll have a crowd-pleasing meal on the table in no time. It’s perfect for cozy dinners or prepping ahead for busy days. Grab your sweet potatoes, beans, and enchilada sauce, and let’s get cooking!

This casserole is a wonderful example of how easy it can be to create a satisfying, nourishing meal that feels special without hours in the kitchen. Whether you’re new to cooking enchiladas or looking for a new twist on a classic, this recipe will not disappoint. Don’t forget to explore other favorites like the Walking Taco Casserole for more delicious inspiration. Enjoy every bite!

Share on Pinterest