Sweet Potato and Black Bean Enchilada Casserole Recipe

Introduction

This Sweet Potato and Black Bean Enchilada Casserole is a comforting and flavorful vegetarian dish packed with wholesome ingredients. Layers of sweet potatoes, black beans, corn tortillas, and melted cheese create a satisfying meal perfect for any night of the week.

Ingredients

• 3 cups cubed sweet potatoes
• 1 can (15 oz) black beans, drained
• 1 cup enchilada sauce
• 8 corn tortillas, cut into strips
• 1 cup shredded Mexican cheese
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) to ensure even cooking and proper melting of the cheese.
2. Step 2: Steam or boil the cubed sweet potatoes until tender, about 10-15 minutes. Test by piercing with a fork; it should slide in easily.
3. Step 3: In a large bowl, combine the cooked sweet potatoes, drained and rinsed black beans, cumin, chili powder, salt, and pepper. Mix gently to keep some texture in the potatoes.
4. Step 4: Grease a 9×13 inch casserole dish with cooking spray or oil. Layer half of the tortilla strips on the bottom, overlapping slightly.
5. Step 5: Spread half of the sweet potato and black bean mixture over the tortillas, then drizzle with half of the enchilada sauce.
6. Step 6: Repeat the layers with the remaining tortilla strips, mixture, and enchilada sauce.
7. Step 7: Sprinkle the shredded Mexican cheese evenly over the top of the casserole, covering the surface completely.
8. Step 8: Bake in the preheated oven for 30-35 minutes, until the cheese is melted, bubbly, and the edges are golden brown.
9. Step 9: Remove from the oven and let the casserole rest for 5-10 minutes before slicing and serving to allow it to set and cool slightly.

Tips & Variations

• For extra flavor, add some diced onions or bell peppers to the sweet potato and bean mixture before assembling the casserole.
• Use flour tortillas instead of corn for a softer texture.
• Top with fresh cilantro, avocado slices, or a dollop of sour cream when serving.
• Try a smoky chipotle enchilada sauce for a deeper, spicier flavor.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or cover with foil and bake at 350°F (175°C) until heated evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and keep it covered in the refrigerator. Bake it fresh when ready to serve, adding a few extra minutes to the baking time if it’s cold from the fridge.

Can I freeze this casserole?

Absolutely. Wrap the baked casserole tightly in foil or store it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven.

Sweet Potato and Black Bean Enchilada Casserole Recipe

Print Recipe

★★★★★

4.6 from 119 reviews

This Sweet Potato and Black Bean Enchilada Casserole is a hearty, flavorful, and nutritious vegetarian dish perfect for a comforting dinner. Combining tender sweet potatoes, protein-packed black beans, bold Mexican spices, and layered with corn tortillas and enchilada sauce, it is topped with melted cheese for a deliciously satisfying meal baked to perfection.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Legumes

• 3 cups cubed sweet potatoes
• 1 can (15 oz) black beans, drained and rinsed

Spices and Sauces

• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup enchilada sauce

Other

• 8 corn tortillas, cut into strips
• 1 cup shredded Mexican cheese
• Cooking spray or oil for greasing

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure the casserole cooks evenly and melts the cheese properly.
2. Cook the Sweet Potatoes: Steam or boil the cubed sweet potatoes for 10-15 minutes until tender. Test doneness by piercing with a fork; it should slide in easily.
3. Prepare the Filling: In a large bowl, combine the cooked sweet potatoes, drained and rinsed black beans, cumin, chili powder, salt, and pepper. Mix gently to keep some texture in the potatoes.
4. Assemble the Casserole: Grease a 9×13 inch casserole dish. Layer half of the tortilla strips on the bottom, overlapping slightly. Spread half of the sweet potato and black bean mixture over the tortillas and drizzle half of the enchilada sauce evenly on top. Repeat the layering with the remaining tortillas, filling, and enchilada sauce.
5. Top with Cheese: Sprinkle the shredded Mexican cheese evenly over the top layer of the casserole to cover the surface fully.
6. Bake: Place the casserole in the preheated oven and bake for 30-35 minutes until the cheese is melted, bubbly, and edges are golden brown.
7. Rest and Serve: Remove from the oven and let the casserole rest for 5-10 minutes to set the layers and cool slightly before serving.

Notes

• For a vegan version, substitute the shredded cheese with a plant-based cheese alternative.
• Use low-sodium enchilada sauce for reduced salt content.
• To speed up cooking, sweet potatoes can be cooked in the microwave until tender before mixing.
• This casserole can be stored covered in the refrigerator for up to 3 days and reheated before serving.

Keywords: Sweet potato casserole, black bean casserole, enchilada casserole, vegetarian Mexican casserole, baked enchiladas, healthy casserole