Sweet Potato and Black Bean Enchilada Casserole: Easy Dinner Recipe

Posted on July 26, 2025

Sweet Potato and Black Bean Enchilada Casserole - featured image

Picture this: a cozy evening, the aroma of spices wafting through the kitchen, and a bubbling casserole dish filled with layers of sweet potatoes, black beans, and cheese. That’s what you get with this Sweet Potato and Black Bean Enchilada Casserole! I first stumbled upon this recipe during a busy week when I wanted something hearty yet healthy. Trust me, it’s become a staple in my home, and I can’t wait to share it with you.

This dish is not just about flavor; it’s about comfort too. The combination of sweet potatoes and black beans creates a satisfying meal that’s bursting with nutrients. Seriously, you’ll feel good about serving this to your family or bringing it to a potluck. Plus, it’s a great way to sneak in some veggies for picky eaters! You might even find yourself dreaming about the next time you’ll get to enjoy a slice. Let me tell you, this Sweet Potato and Black Bean Enchilada Casserole is worth every single bite!

Why You’ll Love This Recipe

There are countless reasons to love this Sweet Potato and Black Bean Enchilada Casserole, and I’m excited to share them with you! This isn’t just another recipe; it’s a culinary experience that’s been perfected over time.

Quick & Easy: This casserole comes together in under an hour, making it perfect for busy weeknights or last-minute dinner cravings.
Simple Ingredients: You probably already have most of the ingredients in your kitchen, which means fewer grocery trips!
Perfect for Any Occasion: Whether it’s a family dinner, a cozy gathering, or meal prep for the week, this dish fits right in.
Crowd-Pleaser: It’s always a hit with kids and adults alike, thanks to its comforting flavors and cheesy goodness.
Unbelievably Delicious: The combination of sweet potatoes, black beans, and enchilada sauce creates a flavor explosion that you won’t forget!

This recipe stands out because it’s not just about throwing ingredients together. We blend the creamy texture of sweet potatoes with the hearty black beans and rich enchilada sauce, creating a dish that feels indulgent yet wholesome. Honestly, it’s comfort food reimagined—healthy, hearty, and still soul-soothing. You will want to impress your guests without the stress, and this casserole will do just that!

Ingredients Needed

This Sweet Potato and Black Bean Enchilada Casserole uses simple, wholesome ingredients to deliver bold flavors without the fuss. Here’s what you’ll need:

For the casserole:
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 can (10 oz) enchilada sauce
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 8-10 corn tortillas, cut into strips

The sweet potatoes add a natural sweetness and creaminess, while the black beans provide protein and fiber. You might even consider using a mix of cheeses or adding some sliced jalapeños for an extra kick!

Equipment Needed

To make this delicious casserole, you’ll need a few basic kitchen tools:

Large mixing bowl
Skillet or frying pan
Casserole dish (9×13 inches works great!)
Knife and cutting board
Measuring cups and spoons

If you don’t have a casserole dish, a large oven-safe skillet will work just fine. Also, a good quality knife makes cutting the sweet potatoes a breeze!

Preparation Method

Now, let’s dive into the step-by-step process of making this Sweet Potato and Black Bean Enchilada Casserole:

Preheat the oven: Preheat your oven to 375°F (190°C).
Cook the sweet potatoes: In a large skillet over medium heat, add a splash of olive oil. Add the diced sweet potatoes and cook for about 10-15 minutes, stirring occasionally, until they’re tender.
Add aromatics: Stir in the diced onion and minced garlic, sautéing for another 3-5 minutes until the onion is translucent.
Add beans and corn: Mix in the black beans, corn, cumin, chili powder, salt, and pepper. Let it cook for another 2-3 minutes, allowing the flavors to meld together.
Layer the casserole: In a greased casserole dish, spread a thin layer of enchilada sauce on the bottom. Next, layer half of the tortilla strips over the sauce, followed by half of the sweet potato mixture, and a sprinkle of cheese. Repeat the layers, ending with cheese on top.
Bake: Pour the remaining enchilada sauce over the top layer and cover with foil. Bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
Cool and serve: Let the casserole cool for about 5-10 minutes before slicing. Serve warm, garnished with fresh cilantro or avocado if desired.

Keep an eye on the casserole as it bakes—the smell will have your mouth watering!

Cooking Tips & Techniques

Here are some tips to help you achieve the best results with your Sweet Potato and Black Bean Enchilada Casserole:

Choose the right sweet potatoes: Look for firm, smooth-skinned sweet potatoes for the best texture.
Don’t skip the seasoning: The spices are what make this casserole pop! Adjust the cumin and chili powder to your taste.
Layering is key: Make sure to distribute your ingredients evenly for consistent flavor in every bite.
Watch the baking time: Every oven is different, so keep an eye on your casserole to avoid over-baking.
Personal touch: Feel free to add or substitute ingredients based on your preferences—spinach, zucchini, or even chicken would work wonderfully!

Variations & Adaptations

This casserole is super versatile! Here are some variations you can try:

Vegan Option: Swap the cheese for a dairy-free alternative and omit any animal products.
Gluten-Free: Use corn tortillas that are certified gluten-free.
Spicy Kick: Add diced jalapeños or a dash of hot sauce to amp up the heat.
Protein Boost: Incorporate cooked shredded chicken or turkey for an added protein punch.

Feel free to get creative! This casserole is forgiving and allows for lots of personal touches.

Serving & Storage Suggestions

For serving, I recommend this casserole warm, straight out of the oven. It pairs beautifully with a side salad or some tortilla chips and guacamole. If you have leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 3 days. You can also freeze portions for up to a month—just reheat in the oven or microwave until heated through. The flavors actually develop over time, making it even more delicious the next day!

Nutritional Information & Benefits

This Sweet Potato and Black Bean Enchilada Casserole is packed with nutrients:

Sweet potatoes: High in fiber, vitamin A, and antioxidants.
Black beans: A great source of protein, fiber, and essential nutrients.
Cheese: Provides calcium and protein, enhancing the dish’s richness.

With healthy ingredients and plenty of flavors, this dish is a winner for anyone looking to eat well without sacrificing taste!

Conclusion

If you’re looking for a comforting, nutritious, and downright delicious meal, this Sweet Potato and Black Bean Enchilada Casserole is your answer. I promise you’ll want to make it again and again, customizing it to fit your taste. Whether you’re feeding a family or preparing for meal prep, this casserole is here to please!

Give it a try and let me know how it turns out! I’d love to hear your thoughts and any variations you come up with. Happy cooking!

FAQs

Can I make this casserole ahead of time? Yes! You can assemble it and refrigerate it for up to a day before baking.
Is it possible to freeze this casserole? Absolutely! Just make sure to cool it completely before wrapping it tightly and freezing.
What can I serve with this casserole? It pairs well with a fresh salad, avocado, or even a dollop of sour cream.
How long does it take to bake? It typically takes about 35-40 minutes total, but keep an eye on it as ovens can vary.
Can I use other beans? Yes! Feel free to substitute black beans with pinto or kidney beans if you prefer.

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