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Sweet Potato and Black Bean Enchilada Casserole

A close-up of a cheesy slice of Sweet Potato and Black Bean Enchilada Casserole topped with fresh cilantro.
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Make this hearty, layered casserole featuring sweet potatoes and black beans baked in enchilada sauce. This recipe is simple to prepare and serves as a satisfying meatless main dish.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced (about 3 cups)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 (10 ounce) can red or green enchilada sauce (use mild or medium)
  • 8 small corn tortillas, cut into quarters
  • 1 cup shredded Monterey Jack or cheddar cheese (or dairy-free alternative)
  • 1/4 cup chopped fresh cilantro, for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
  2. Steam or boil the diced sweet potatoes until tender, about 8-10 minutes. Drain well.
  3. While potatoes cook, heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, and chili powder; cook for 1 minute more until fragrant.
  4. In a bowl, combine the cooked sweet potatoes, black beans, corn, seasoned onion mixture, and salt. Mix gently.
  5. Spread a thin layer of enchilada sauce (about 1/4 cup) on the bottom of the prepared baking dish.
  6. Arrange half of the cut tortillas over the sauce layer.
  7. Spoon half of the sweet potato and bean mixture over the tortillas. Drizzle with half of the remaining enchilada sauce.
  8. Repeat the layers: remaining tortillas, remaining sweet potato mixture, and remaining enchilada sauce.
  9. Sprinkle the cheese evenly over the top layer.
  10. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned.
  11. Let the casserole rest for 5 minutes before cutting. Garnish with fresh cilantro before serving.

Notes

  • For a gluten-free dish, confirm your corn tortillas are 100% corn.
  • To make this vegan, substitute dairy cheese with your preferred vegan shredded cheese alternative.
  • If you prefer a softer texture, you can lightly simmer the sweet potatoes in the sauce mixture for 5 minutes before assembling the casserole.

Nutrition

Find it online: https://savoryskies.com/sweet-potato-and-black-bean-enchilada-casserole/