If you’re craving a hearty yet wholesome dish that bursts with vibrant flavors and comforting textures, you’re going to adore this Sweet Potato and Black Bean Enchilada Casserole Recipe. It’s a fantastic way to bring together the natural sweetness of tender sweet potatoes, the earthy richness of black beans, and a zesty enchilada sauce all baked into a cozy, cheesy casserole. Whether you’re feeding family or friends, this dish is guaranteed to become a favorite for its satisfying layers and just-right balance of spices.
Ingredients You’ll Need
This recipe shines because of its simplicity and how each ingredient plays a vital role — creating layers of flavor, contrasting textures, and a colorful presentation that’s almost too pretty to dig into. Each component is easy to find and easy to love, making this casserole just as approachable as it is delicious.
- Sweet potatoes (2 medium, peeled and diced): Their natural sweetness and creamy texture form the heart of the casserole.
- Black beans (1 can, 15 oz, rinsed and drained): These add protein, a lovely earthiness, and a satisfying bite.
- Corn kernels (1 cup, fresh or frozen): They bring a subtle sweetness and bright pop of color to every forkful.
- Cumin (1 teaspoon): A must-have spice that lends a warm, earthy aroma essential for that classic southwestern vibe.
- Chili powder (1 teaspoon): Adds just the right hint of heat and complexity without overpowering the other flavors.
- Enchilada sauce (2 cups): This rich, tangy sauce ties all the ingredients together with a vibrant, savory punch.
- Corn tortillas (8 small): These soft layers soak up the enchilada sauce perfectly while contributing a delicate corn flavor.
- Shredded cheese (1 cup cheddar or Mexican blend): Melts into gooey goodness that pulls the casserole together with irresistible richness.
How to Make Sweet Potato and Black Bean Enchilada Casserole Recipe
Step 1: Preheat and Prepare Sweet Potatoes
Start by setting your oven to 375°F (190°C) so it’s ready when your casserole comes together. While it’s warming, bring a pot of water to boil and cook the diced sweet potatoes until they’re fork-tender—about 10 to 15 minutes. This soft, sweet base is what makes this dish so cozy and satisfying.
Step 2: Mix the Filling
Drain the cooked sweet potatoes well and toss them in a mixing bowl with the rinsed black beans and corn kernels. Sprinkle in cumin and chili powder, which add a warm, smoky layer of flavor. Pour in half of the enchilada sauce so that every bite stays moist and tangy. Give everything a gentle but thorough mix to combine these beautiful flavors.
Step 3: Layer the Casserole
Grease a 9×13 inch baking dish to prevent sticking and start building your casserole by first spreading a generous layer of enchilada sauce. Follow with a layer of corn tortillas that will soak up all the flavors. Then add a hearty layer of your sweet potato and black bean mixture, topping it with a sprinkle of shredded cheese. Repeat these layers until you’ve used all the ingredients, finishing with cheese on top to create that perfect golden crust.
Step 4: Bake to Perfection
Cover the casserole dish with foil to lock in moisture and bake for 25 minutes. Then remove the foil to let the cheese develop a bubbly, golden-brown finish during the last 10 minutes. Once done, let it cool slightly so that each slice holds together beautifully when you serve it.
How to Serve Sweet Potato and Black Bean Enchilada Casserole Recipe
Garnishes
Adding fresh garnishes can elevate your casserole into a showstopper. Try topping each serving with chopped cilantro, a dollop of tangy sour cream or Greek yogurt, and a few slices of ripe avocado for creaminess. A squeeze of fresh lime juice right before diving in adds a wonderful brightness that wakes up the whole dish.
Side Dishes
This casserole is filling and flavorful enough to stand on its own but pairs beautifully with a crisp green salad tossed in a light lime vinaigrette, or some warm, soft tortillas to scoop up every last bite. For a heartier meal, grilled vegetables or a bowl of Spanish rice add variety and complement the southwestern theme perfectly.
Creative Ways to Present
If you’re serving this at a gathering, consider making individual mini casseroles in small ramekins or use a muffin tin to create bite-sized portions. You can also layer this casserole in a clear glass dish to show off the beautiful colors. For a twist, serve it as a filling for burrito-style wraps with extra enchilada sauce drizzled on top.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover Sweet Potato and Black Bean Enchilada Casserole Recipe into an airtight container and refrigerate. It will stay fresh for up to 3 to 4 days, making it a wonderful option for next-day meals or easy lunches.
Freezing
This casserole freezes beautifully if you want to prepare it in advance. Wrap the entire dish tightly with plastic wrap and then aluminum foil or portion it into freezer-safe containers. It can be frozen for up to 2 months without losing its delicious flavor and texture.
Reheating
To enjoy your leftovers, thaw frozen portions overnight in the fridge if possible. Reheat in the oven at 350°F (175°C) until warmed through and the cheese is bubbly again—about 20 to 25 minutes. For a quicker option, microwave individual servings but watch carefully to avoid drying out.
FAQs
Can I use sweet potato puree instead of diced sweet potatoes?
You can use sweet potato puree, but the texture will be softer and less chunky, which changes the bite of the casserole. The diced version gives you delightful chunks that hold up well during baking.
What if I don’t have corn tortillas? Can I use flour tortillas instead?
Flour tortillas will work, but keep in mind they’re softer and less traditional for enchiladas. They might absorb more sauce and create a denser casserole. Corn tortillas provide that authentic texture and slight firmness.
Is there a vegan option for this recipe?
Absolutely! Just skip the cheese or use your favorite plant-based shredded cheese. Double-check the enchilada sauce for non-vegan ingredients, or make your own to keep it fully vegan-friendly.
Can I add other vegetables to this casserole?
Definitely. Bell peppers, zucchini, or spinach can be great additions for extra flavor and nutrients. Just be sure to sauté them slightly beforehand to remove excess moisture.
How spicy is this casserole? Can I adjust the heat?
This recipe is mildly spiced with cumin and chili powder to keep it accessible for most palates. If you prefer more heat, add a pinch of cayenne pepper or some chopped jalapeños to the filling mix.
Final Thoughts
This Sweet Potato and Black Bean Enchilada Casserole Recipe is truly a labor of love that comes together with simple ingredients to make something spectacularly comforting and colorful. Whether you’re making it for a family dinner or meal prepping for the week, it’s sure to warm hearts and satisfy appetites. Give it a try, and watch it quickly become a go-to favorite in your recipe collection!
Print
Sweet Potato and Black Bean Enchilada Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Sweet Potato and Black Bean Enchilada Casserole is a hearty, flavorful vegetarian dish perfect for a comforting weeknight meal. Layers of tender sweet potatoes, protein-rich black beans, sweet corn, and a spicy enchilada sauce come together with melted cheese and corn tortillas to create a delicious Mexican-inspired casserole that serves six.
Ingredients
Vegetables and Beans
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
Spices and Sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cups enchilada sauce
Other
- 8 small corn tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole.
- Cook sweet potatoes: Boil the diced sweet potatoes in water for 10-15 minutes until they are tender. Then drain the water completely.
- Mix filling: In a mixing bowl, combine the cooked sweet potatoes, black beans, corn, cumin, chili powder, and half of the enchilada sauce. Mix well to evenly distribute flavors.
- Layer casserole: Grease a 9×13 inch baking dish. Spread a layer of enchilada sauce on the bottom, then add a layer of tortillas, followed by a layer of the sweet potato mixture and a sprinkle of shredded cheese. Repeat these layers until all ingredients are used, finishing with cheese on top.
- Bake: Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake uncovered for an additional 10 minutes to allow the cheese to brown and bubble.
- Cool and serve: Let the casserole cool slightly before serving to allow it to set for easier slicing and serving.
Notes
- You can use fresh or frozen corn; if frozen, thaw before mixing.
- For a dairy-free version, substitute the cheese with a plant-based alternative or omit altogether.
- To add extra flavor, consider adding diced onions or garlic to the sweet potato mixture during preparation.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- This casserole can be made ahead and refrigerated before baking; just increase baking time by 5-10 minutes if baking from cold.
