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Homemade Sweet Potato & Black Bean Enchilada Casserole recipe photo
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Sweet Potato & Black Bean Enchilada Casserole

This Sweet Potato & Black Bean Enchilada Casserole is hearty, flavorful, and perfect for an easy, nourishing, meatless dinner that everyone will love!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Easy, Gluten-Free, Healthy, Meal Prep, Vegetarian
Servings: 6 servings

Ingredients

  • 4 medium sweet potatoes peeled and diced
  • 1 can black beans drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1 cup diced onion
  • 2 cloves garlic minced
  • 2 cups enchilada sauce
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 corn tortillas
  • 1 cup shredded cheese cheddar or Mexican blend
  • fresh cilantro for garnish

Instructions

  • Peel and dice 4 medium sweet potatoes into small ½-inch cubes. Set aside.
  • In a large skillet, heat a splash of oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
  • Add the diced sweet potatoes to the skillet. Stir to combine with the onion and garlic. Cook for about 10 minutes, stirring occasionally, until tender but not mushy.
  • Stir in drained and rinsed black beans and corn kernels. Sprinkle chili powder, cumin, salt, and black pepper. Mix well and cook for another 3-5 minutes to blend flavors.
  • Preheat oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish. Place two corn tortillas on top. Spread one-third of the sweet potato and black bean mixture over tortillas, then drizzle with enchilada sauce. Repeat layering twice more, ending with tortillas topped with sauce.
  • Sprinkle 1 cup shredded cheese evenly over the top layer. Cover loosely with aluminum foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.
  • Let casserole cool for 5 minutes. Garnish with fresh cilantro before serving.

Equipment

  • Large Skillet
  • Baking Dish
  • Sharp Knife
  • Mixing Spoon
  • Measuring Cups and Spoons
  • Aluminum Foil

Notes

  • Peeling the sweet potatoes ensures a smooth texture throughout the casserole.
  • Rinse and drain black beans well to avoid excess liquid in the casserole.
  • Use corn tortillas for authentic texture and better layering as 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 can be refrigerated for up to 4 days or frozen for up to 3 months for easy meal prep.