Name: Sweet Potato and Black Bean Enchilada Casserole: Comfort in a Dish
Prep time: 20 min
Cook time: 40 min
Total time: 70 min
Ingredients: 3 cups sweet potatoes (peeled and thinly sliced); 2 cups black beans (canned or cooked, drained); 2 cups enchilada sauce (store-bought or homemade); 1 cup cheese (shredded cheddar or Monterey Jack); 6 pieces tortillas (corn or whole wheat); 1 medium onion (chopped); 2 cloves garlic (minced); 1 medium avocado (sliced); to taste hot sauce (for added heat)

As I gathered ingredients for dinner one evening, the cozy aroma of sweet potatoes and vibrant spices whisked me away to my favorite Mexican restaurant. This experience led me to create my very own Sweet Potato and Black Bean Enchilada Casserole! This recipe is not only a delightful vegetarian option but also a quick weeknight dinner that will fill your home with mouthwatering scents. Each layer of tender sweet potatoes, hearty black beans, and creamy cheese reminds me of gatherings with friends and family. Best of all, it’s packed with nutrients, allowing you to indulge in comfort food without the guilt. Are you ready to bring this comforting dish to your table and warm your heart?

Why is this casserole a must-try?

Comforting Layers: The Sweet Potato and Black Bean Enchilada Casserole combines the heartwarming flavors of sweet potatoes and black beans in each bite.
Nutrient-Packed: Veggies and beans make this dish not only hearty but also bursting with vitamins and protein, perfect for a healthy weeknight dinner.
Time-Saving: This one-dish wonder can be prepped ahead and baked when you’re ready, making life easier on busy evenings.
Versatile Options: Feel free to mix it up by adding different veggies or beans for a personalized spin! Plus, a side of avocado or salad complements this dish beautifully.
Crowd-Pleasing Delight: Ideal for both family dinners and gatherings, it’s sure to please vegetarians and omnivores alike. Don’t forget to check out my Sausage and Potatoes Skillet for another comforting option!

Sweet Potato and Black Bean Enchilada Casserole Ingredients

For the Casserole

Sweet Potatoes – provide natural sweetness and a creamy texture when baked; butternut squash can work as a substitute.
Black Beans – add delicious protein and fiber; feel free to use canned or cooked dried beans for convenience.
Enchilada Sauce – brings a spicy, savory kick; you can use store-bought or homemade sauce, or even green salsa for a fresh twist.
Cheese – enhances richness and flavor; go for shredded cheddar, Monterey Jack, or a dairy-free alternative for a vegan option.
Tortillas – form the base layers; traditional corn tortillas are great, but whole wheat versions can also be used for a healthier choice.
Onion – contributes aromatic depth; you can substitute with leeks for a milder flavor.
Garlic – adds warmth and depth; fresh garlic cloves are ideal, but powdered garlic can work in a pinch.

Optional Toppings

Avocado Slices – bring creamy freshness that pairs wonderfully with the casserole’s flavors.
Hot Sauce – add some heat to elevate your dish, perfect for those who enjoy a spicy kick!

This hearty Sweet Potato and Black Bean Enchilada Casserole is a fantastic way to enjoy a nutritious meal filled with comforting flavors!

Step‑by‑Step Instructions for Sweet Potato and Black Bean Enchilada Casserole

Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While it warms up, peel your sweet potatoes and slice them thinly, about 1/8 inch thick, for even cooking. This ensures they become creamy and tender in the casserole. Gather your baking dish—an 8×8 inch or similar size will work perfectly for this Sweet Potato and Black Bean Enchilada Casserole.

Step 2: Create the Base Layer
In your prepared baking dish, pour a thin layer of enchilada sauce to coat the bottom, ensuring a flavorful foundation. Next, arrange a layer of tortillas over the sauce, slightly overlapping them to cover the base. This builds the first delicious layer of your casserole, ready to support the rest of the ingredients.

Step 3: Add Vegetables and Beans
Now, layer half of the sliced sweet potatoes on top of the tortillas, making sure they are evenly distributed. Sprinkle half of the black beans and add in some chopped onions and minced garlic to give an aromatic kick. This combination creates a hearty, nutrient-packed segment of your Sweet Potato and Black Bean Enchilada Casserole, filled with flavor and texture.

Step 4: Incorporate Cheese
Next, sprinkle a generous handful of cheese over the layered vegetables, allowing it to melt beautifully during baking. Repeat the layering process by adding another set of tortillas, sweet potatoes, beans, onion, garlic, and cheese. Continue building the layers, topping the final layer with more enchilada sauce and a final sprinkle of cheese to create that golden, bubbly finish.

Step 5: Bake the Casserole
Cover the assembled casserole with aluminum foil and place it in the preheated oven. Bake for about 30 minutes, allowing the sweet potatoes to soften and the flavors to meld together. After this time, carefully remove the foil to let the cheese bubble and brown; bake for an additional 5-10 minutes, until it’s golden and deliciously fragrant.

Step 6: Cool and Serve
Once baked, remove the casserole from the oven and let it cool for about 10 minutes. This cooling period allows the layers to set, making it easier to cut into squares. Serve warm, and enjoy the delightful and hearty flavors of your Sweet Potato and Black Bean Enchilada Casserole with family and friends!

What to Serve with Sweet Potato and Black Bean Enchilada Casserole

Pairing your meal can elevate the experience, making it a delightful feast for the senses.

Crisp Green Salad: A refreshing salad with mixed greens and a zesty vinaigrette offers a bright contrast to the warm, hearty casserole.
Guacamole: Creamy avocado dip adds a rich, buttery flavor and a cool touch, perfect for balancing the spice of the enchiladas.
Mexican Street Corn: This sweet and savory corn dish enhances the flavors of the casserole, adding a delightful crunch and a burst of sweetness.
Pico de Gallo: A fresh salsa made from diced tomatoes, onions, and cilantro provides a vibrant, zesty kick that complements the casserole wonderfully.
Sour Cream Dollop: A tangy dollop of sour cream or yogurt on top makes for a creamy addition that cools and balances the flavors beautifully.
Cilantro Lime Rice: Light and fragrant, a side of fluffy cilantro lime rice pairs perfectly, adding a bright citrus note that rounds out the meal.
Chips and Salsa: Crunchy tortilla chips served with a fresh salsa give an excellent texture contrast and a fun, easy snack before the main dish.
Chilled Sparkling Water: Refreshing and bubbly, a glass of sparkling water with a squeeze of lime adds a festive touch, making every bite even more enjoyable.
Chocolate Flan: End on a sweet note with a silky chocolate flan for dessert; its rich and smooth texture makes a delightful contrast to the casserole.

Expert Tips for Sweet Potato and Black Bean Enchilada Casserole

Slice Thinly: Ensure sweet potatoes are sliced about 1/8 inch thick for even cooking. This avoids undercooked pieces in your casserole.
Layer Wisely: Stack tortillas as you would in lasagna, instead of strips. This creates a better texture and ensures a hearty bite.
Spice It Up: For added heat, include jalapeños or chili powder in the layers, adjusting to your taste.
Prep Ahead: Assemble the casserole a day in advance and refrigerate. Just pop it in the oven when you’re ready to enjoy!
Cheese Choices: Experiment with different cheeses for unique flavors. A mix of cheddar and Monterey Jack works wonderfully!
Avoid Soggy Layers: Don’t skip the initial layer of sauce, as it helps to prevent the tortillas from becoming soggy while baking.

Sweet Potato and Black Bean Enchilada Casserole Variations

Feel free to put your own spin on this delightful dish and let your creativity shine!

Zucchini Swap: Replace sweet potatoes with sliced zucchini for a lighter, low-carb option. The subtly sweet flavors complement the beans beautifully.
Pinto Beans: Switch out black beans for pinto beans or kidney beans for a different texture and taste. This minor change can completely transform the dish!
Spicy Kick: Add jalapeños or a dash of cayenne pepper for those who crave a little heat. Your casserole will tantalize the taste buds and bring warmth with every bite!
Vegan Cheese: Use dairy-free cheese alternatives if you’re keeping it vegan. Nutritional yeast sprinkled on top can also add a cheesy flavor without the dairy!
Extra Greens: Toss in fresh spinach or kale between the layers for added nutrition and vibrant color. Not only does it boost the nutrient profile, but it also creates a pop of color!
Corn Tortillas: Use whole wheat tortillas for added fiber or blue corn tortillas for a festive touch. Each variation brings its own unique flair to the dish!
Herbal Twist: Add fresh herbs like cilantro or sliced green onions before serving for a refreshing burst of flavor. They’ll brighten up your casserole and enchant every palate!
Salsa Flavor: Instead of enchilada sauce, consider using a spicy salsa for a zesty twist. It adds a fantastic flavor profile and a touch of brightness to each bite.

For more inspiration, don’t miss my recipe for Caribbean Chicken and Rice or try the flavorful Sticky Sweet Chili dish for another family favorite!

Make Ahead Options

These Sweet Potato and Black Bean Enchilada Casseroles are perfect for meal prep enthusiasts! You can assemble the entire casserole up to 24 hours in advance and simply refrigerate it (cover tightly with foil). To maintain the quality and flavor, keep the enchilada sauce on the side until ready to bake, ensuring the tortillas don’t become too soft. When you’re prepared to enjoy this hearty dish, preheat your oven to 350°F (175°C), pour the enchilada sauce over, and pop it in the oven for about 35-40 minutes (30 minutes covered, followed by 5-10 minutes uncovered) until bubbly and golden. This way, you can relish a comforting homemade dinner with minimal effort on busy weeknights!

How to Store and Freeze Sweet Potato and Black Bean Enchilada Casserole

Fridge: Store the casserole in an airtight container for up to 4 days. Allow it to cool completely before sealing to maintain freshness.

Freezer: This casserole can be frozen for up to 2 months. Wrap tightly in foil or plastic wrap, then store in a freezer-safe container to prevent freezer burn.

Reheating: To reheat, thaw overnight in the fridge, then bake at 350°F (175°C) for about 20-30 minutes until heated through. You can also microwave individual portions on medium heat for quick meals.

Make-Ahead Tip: Feel free to assemble the Sweet Potato and Black Bean Enchilada Casserole in advance, refrigerate it, and bake it just before serving to save time!

Sweet Potato and Black Bean Enchilada Casserole Recipe FAQs

How do I choose ripe sweet potatoes?
Absolutely! When selecting sweet potatoes, look for those that are firm, smooth, and free of any dark spots or bruises. They should feel heavy for their size and have a vibrant orange skin. Avoid any that have soft spots or signs of sprouting.

What’s the best way to store leftovers?
Very! To keep your Sweet Potato and Black Bean Enchilada Casserole fresh, store it in an airtight container in the refrigerator for up to 4 days. Make sure the casserole has cooled completely before you seal it, which helps lock in moisture and flavor.

Can I freeze the casserole?
Yes, indeed! To freeze your casserole, first allow it to cool completely. Then, wrap it tightly in foil or plastic wrap, and store it in a freezer-safe container. It will stay fresh for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the fridge before reheating.

What should I do if my sweet potatoes are not soft enough after baking?
No worries! If the sweet potatoes aren’t soft enough when you put the casserole in the oven, you can microwave the slices for about 3-5 minutes before layering them. This steam-cooking technique helps to ensure they’ll be perfectly tender by the time the casserole is baked.

Are there any dietary considerations for this casserole?
Absolutely! This Sweet Potato and Black Bean Enchilada Casserole is not only vegetarian but can also be made gluten-free by choosing corn tortillas or gluten-free tortillas. If you or your guests have allergies, double-check the ingredients in your enchilada sauce and cheese. You can also use vegan cheese for a dairy-free version.

Can I prepare this casserole in advance?
Yes, very much! You can assemble the entire casserole up to a day ahead of time. Just cover it tightly with plastic wrap and refrigerate. When you’re ready to bake, simply remove the cover and pop it in the oven without the need for additional prep—it’s a lifesaver for busy weeknights!