Do you crave a wholesome, hearty, delicious meal full of packed with flavor and nutrients? This Sweet Potato and Black Bean Enchilada Casserole is your thing!
After all, it combines the natural sweetness of roasted sweet potatoes with earthy richness from black beans.
This vegetarian casserole is layered with bold enchilada sauce, melty cheese, and soft tortillas.
It’s perfect for a weeknight dinner that is super easy to prepare, easy on the budget, and loved by kids and adults alike.
Why You’ll Love This Sweet Potato and Black Bean Enchilada Casserole
Healthy and Nutritious: Filled with fibre, protein, and vitamins coming from sweet potatoes and black beans. This casserole is healthy for vegetarians and health-conscious individuals.
Bold Flavours: Smoky enchilada sauce, spices, and creamy cheese are all mixed to offer a splash of flavours in each bite.
Easy to Prepare: Extremely easy to prepare with hardly any preparation and very simple ingredients which put this dish together in under an hour – perfect for those busy weeknights.
Customizable: Just an easy adjustment to this recipe for vegan, gluten-free, or increased heat to your liking.
Perfect for Meal Prep: This casserole freezes and will keep very well for storage, so you can enjoy it now or later.
Ingredients
2 large sweet potatoes (about 1.5 lbs), peeled and diced into ½-inch cubes
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained (optional for extra texture)
1 medium red onion, diced
2 cloves garlic, minced
1 can (15 oz) red enchilada sauce (or homemade, see tips below)
8–10 small corn tortillas (or flour tortillas for a softer texture)
2 cups shredded Mexican cheese blend (or cheddar, Monterey Jack, or vegan cheese)
1 tsp ground cumin
1 tsp chilli powder
1 tbsp olive oil
Salt and pepper to taste
Optional toppings: chopped cilantro, avocado, sour cream, jalapeños, or lime wedges
Instructions
Oven Prep: Set the temperature of the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
Roasting the Sweet Potatoes: Mix diced sweet potatoes with olive oil, cumin, chilli powder, salt, and pepper. Place on a baking tray to roast for 20-25 minutes or until tender and just caramelising. Keep it aside.
Sautéing the Aromatics: With 1 tablespoon olive oil added, in a large-sized pot, heat it at low to medium temperature.
When hot enough, toss in chopped onions and garlic and continue to sauté for about 3-4 minutes till soft and fragrant.
Filling the Casserole: In another bowl, mix the roasted sweet potatoes with black beans, corn (if using), sautéed onion, and ½ cup of enchilada sauce. Mix carefully.
Assemble the Casserole: Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. Layer 3–4 tortillas (cut to fit as necessary).
Add one-half of the sweet potato mixture, one-third of the cheese, and a drizzle of enchilada sauce.
Repeat another layer like this, finishing with another layer of tortillas, the remaining sauce, and the rest of the cheese.
Bake: Foil the baking dish and bake for 20 minutes. After that, remove the foil, bake it for an additional 10 minutes, or until the cheese is bubbly and golden.
Serve: Let sit for 5 minutes before serving. Top with your favourite ingredients, such as cilantro, avocado, or sour cream.
Tips for the Perfect Enchilada Casserole
For Homemade Enchilada Sauce: For freshness, the sauce can be prepared by combining tomato sauce, chili powder, cumin powder, garlic powder, and a sprinkle of sugar to balance out the acidity.
No More Soggy Tortillas: Briefly toast the tortillas in a skillet before layering them so that they will not become soggy.
Make It Spicy: Some shredded jalapeños, chipotle peppers, or even a dash of cayenne pepper added into the filling can crank up the heat.
Cheesy Choices: Mix up a combo of the cheeses like cheddar, Monterey Jack, or queso fresco to harness that true Mexican flavor.
Timesaver: For the sake of expediency, use pre-cooked or canned sweet potatoes.
Bake: Cover with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes for bubbly and golden cheese.
Serve: Let the casserole rest for five minutes before slicing into pieces. Top it with your favorite toppings: cilantro, avocados, or sour cream.
Variations and Substitutions
Vegan Version: Instead of cheese, substitute a non-dairy cheese or the like and use mushroom or vegetable broth for the enchilada sauce.
Gluten-Free Modification: Just make sure you purchase gluten-free tortillas.
Protein Enhancement: To increase the protein content, use shredded chicken, ground turkey or quinoa.
Veggie-Loaded: Add spinach, zucchini, or bell peppers for a nutritious boost.
Spicy Twist: Try incorporating a layer of salsa verde or using green enchilada for a zesty flavour.
Serving Suggestions
This Sweet Potato and Black Bean Enchilada Casserole goes well with:
A crunchy green salad with tomatoes, avocado, and lime dressing as a topping.
Try cilantro-lime quinoa or Mexican rice for a filling side meal.
Guacamole, salsa, and tortilla chips to start the meal.
A drink like hibiscus iced tea for a refreshing flavour.
Make-Ahead, Storing, and Freezing Instructions
Make Ahead
Assemble the casserole 24 hours ahead, tightly cover it with plastic wrap or foil, and refrigerate.
Bake as indicated, adding 5 to 10 minutes to the cooking time if taken from the refrigerator cold.
Storage
Store all leftovers in an airtight container in the refrigerator for a maximum of 4 days.
Individual portions can be reheated in the microwave or oven until warmed through.
Freezing
Before Baking: Assemble the casserole, wrap it tightly with plastic wrap and foil, then freeze for up to three months. Transfer to the fridge to thaw overnight before baking.
After Baking: Freeze in freezer-safe containers for up to three months. Reheat for 20-25 minutes in an oven set to 350°F (175°C).
FAQs
Can I make this casserole vegan?
Yes! Go vegan with your cheese and make sure your enchilada sauce is animal-product-free. You may add some nutritional yeast for a cheesy flavour.
Is this recipe gluten-free?
You can make it gluten-free! Just use corn tortillas and make sure the enchilada sauce is also gluten-free.
How can I make it spicier?
Add diced jalapenos, a sprinkle of cayenne, or use a spicier enchilada sauce.
Can I use flour tortillas instead of corn?
Flour tortillas go well and provide a softer texture.
How many servings does this make?
This recipe makes 6–8 servings, depending on your meal portion size.
Conclusion
In conclusion, the Sweet Potato and Black Bean Enchilada Casserole is the ultimate comfort food that is healthy, flavorful, and mouthwateringly adaptable.
This recipe would work well if you’re feeding a crowd, trying to meal prep for the week, or have a vegetarian in search of a dish they’ll love.
Try it today and enjoy a delicious, stress-free dinner!
Read More:- Sloppy Joe Biscuit Casserole Recipe
Sweet Potato and Black Bean Enchilada Casserole
Ingredients
- 2 large sweet potatoes about 1.5 lbs, peeled and diced into ½-inch cubes
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained (optional for extra texture)
- 1 medium red onion diced
- 2 cloves garlic minced
- 1 can 15 oz red enchilada sauce (or homemade, see tips below)
- 8 –10 small corn tortillas or flour tortillas for a softer texture
- 2 cups shredded Mexican cheese blend or cheddar, Monterey Jack, or vegan cheese
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional toppings: chopped cilantro avocado, sour cream, jalapeños, or lime wedges
Instructions
- Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish.
- Roast sweet potatoes with olive oil, cumin, chili powder, salt, and pepper for 20–25 minutes.
- Sauté onion and garlic in olive oil until softened.
- Mix roasted sweet potatoes, black beans, corn, sautéed onion, and ½ cup enchilada sauce.
- Layer tortillas, sweet potato mixture, cheese, and sauce in the baking dish. Repeat layers, ending with sauce and cheese.
- Bake covered for 20 minutes, then uncovered for 10 minutes.
- Let rest for 5 minutes, garnish, and serve.
