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Delicious Sweet Potato and Black Bean Enchilada Casserole topped with cheese.

Sweet Potato and Black Bean Enchilada Casserole: A Hearty, Vegetarian Delight

This hearty casserole combines the sweetness of roasted sweet potatoes with satisfying black beans, all baked in a flavorful enchilada sauce with melted cheese. It's a perfect vegetarian meal that's both comforting and easy to make.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6 servings
Calories 450 kcal

Equipment

  • Baking sheet
  • Large bowl
  • 9x13-inch baking dish
  • Measuring cups and spoons
  • Knives
  • Cutting board
  • Spatula

Ingredients
  

For the Sweet Potatoes

  • 2 sweet potatoes peeled and diced into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp salt

For the Filling

  • 15 oz black beans rinsed and drained
  • 1 cup corn frozen or canned, drained
  • 1/2 red onion finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp lime juice

For Assembly

  • 19 oz red enchilada sauce
  • 8 corn tortillas 6-inch, cut into 1-inch strips
  • 1.5 cups shredded Monterey Jack cheese
  • 1.5 cups shredded cheddar cheese

Optional Toppings

  • sour cream or Greek yogurt
  • avocado diced
  • extra fresh cilantro chopped

Instructions for Serving

  • Serve hot with your favorite toppings.

Instructions
 

Roast the Sweet Potatoes

  • Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, chili powder, cumin, and salt on a baking sheet. Roast for 20-25 minutes until tender.

Prepare the Filling

  • In a large bowl, combine the roasted sweet potatoes, black beans, corn, red onion, minced garlic, fresh cilantro, and lime juice. Mix well.

Assemble the Casserole

  • Spread 1/2 cup of enchilada sauce in the bottom of a 9x13-inch baking dish. Arrange half of the tortilla strips over the sauce, then top with half of the sweet potato and black bean filling. Sprinkle with 1 cup of the shredded cheese blend.
  • Pour another 1/2 cup of enchilada sauce over the cheese. Repeat with the remaining tortilla strips, filling, and 1 cup of cheese. Pour the remaining enchilada sauce evenly over the top, then sprinkle with the remaining cheese.

Bake the Casserole

  • Bake for 20-25 minutes, or until the casserole is bubbling and the cheese is melted and lightly golden. Let stand for 5-10 minutes.

Toppings for Serving

  • Serve hot with your favorite toppings like sour cream, avocado, and extra cilantro.

Notes

For a spicier casserole, add a pinch of cayenne pepper to the sweet potatoes or a dash of hot sauce to the filling. You can also customize the cheese blend to your preference, using pepper jack for an extra kick.