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Sweet Potato Black Bean Enchilada Casserole Recipe

Sweet Potato Black Bean Enchilada Casserole Recipe

Learn how to make the best homemade Sweet Potato Black Bean Enchilada Casserole with this easy baking recipe. Featuring layers of roasted sweet potatoes, spiced black beans, corn tortillas, and homemade enchilada sauce, this vegetarian comfort food is perfect for meal prep and family dinners.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 casserole (8 servings)
An overhead shot of a rectangular ceramic baking dish filled with the steaming Sweet Potato Black Bean Enchilada Casserole fresh from the oven. The top layer showcases golden-brown bubbling cheese with vibrant red enchilada sauce peeking through, garnished with bright green cilantro leaves and thinly sliced red onions. A spatula lifts a generous portion revealing the colorful layers within—orange sweet potatoes, black beans, and soft corn tortillas soaked in rich sauce. Scattered around the rustic wooden table are halved avocados, lime wedges, small bowls of sour cream, and a few leftover roasted sweet potato cubes. The warm, directional lighting highlights the melted cheese's texture and the steam rising from this comforting Mexican-inspired casserole.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">700g sweet potatoes, peeled and cubed</li><li class="ingredients-single-item">2 tbsp olive oil, divided</li><li class="ingredients-single-item">1 large onion, diced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">1 red bell pepper, diced</li><li class="ingredients-single-item">2 tsp ground cumin</li><li class="ingredients-single-item">2 tsp chili powder</li><li class="ingredients-single-item">1 tsp smoked paprika</li><li class="ingredients-single-item">½ tsp ground coriander</li><li class="ingredients-single-item">¼ tsp cayenne pepper (optional)</li><li class="ingredients-single-item">2 cans (400g each) black beans, drained and rinsed</li><li class="ingredients-single-item">1 can (400g) diced tomatoes</li><li class="ingredients-single-item">1 can (200g) corn kernels, drained</li><li class="ingredients-single-item">500ml enchilada sauce (homemade or store-bought)</li><li class="ingredients-single-item">12 corn tortillas (15cm diameter)</li><li class="ingredients-single-item">250g grated cheese (Mexican blend or cheddar and monterey jack)</li><li class="ingredients-single-item">Fresh cilantro, sliced avocado, sour cream, and lime wedges for serving</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23×33cm (9×13-inch) baking dish</li><li class="equipment-single-item">Large baking tray</li><li class="equipment-single-item">Large skillet or frying pan</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (400°F). Toss the sweet potato cubes with 1 tablespoon of olive oil and a pinch of salt. Spread them evenly on a large baking tray, ensuring they're not overcrowded (overcrowding will cause them to steam rather than roast). Bake for 20-25 minutes until the edges are golden and the centers are tender when pierced with a fork. The caramelization from roasting adds depth to the casserole's flavor profile.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the sweet potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the garlic and diced red pepper, cooking for another 2 minutes until fragrant and slightly softened.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add all the spices (cumin, chili powder, smoked paprika, coriander, and cayenne if using) to the skillet and stir continuously for 30 seconds to toast the spices, which intensifies their flavors. Toasting spices releases their aromatic oils, creating a more complex flavor base for your casserole.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the drained black beans, diced tomatoes (with their juice), and corn to the skillet. Stir well to combine and simmer for 5-7 minutes to allow the flavors to meld and the mixture to thicken slightly. Season with salt and pepper to taste.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce oven temperature to 180°C (350°F). Spread 125ml (about ½ cup) of enchilada sauce in the bottom of your baking dish. This prevents the tortillas from sticking and begins the flavor layering.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Layer 4 corn tortillas over the sauce, tearing them if needed to cover the bottom of the dish with minimal overlap. The corn tortillas not only provide authentic flavor but also hold up better than flour tortillas when baked in sauce, maintaining their texture rather than becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spread half of the roasted sweet potatoes over the tortillas, followed by half of the bean mixture. Pour about 125ml of enchilada sauce over this layer and sprinkle with about 80g of cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Create a second layer with 4 more tortillas, the remaining sweet potatoes, and the remaining bean mixture. Pour another 125ml of sauce over this layer and sprinkle with another 80g of cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Top with the final 4 tortillas, pour the remaining enchilada sauce evenly over the top, making sure to cover all the tortillas (this prevents them from drying out during baking). Sprinkle the remaining cheese over the top.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Cover the baking dish with aluminum foil, being careful not to let it touch the cheese. The foil traps steam during the initial baking phase, helping the tortillas soften and the flavors to meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake covered for 20 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and beginning to brown at the edges. The uncovered baking time allows moisture to evaporate, preventing a soggy casserole and creating those delicious crispy cheese edges.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove from the oven and let the casserole rest for 10 minutes before serving. This resting period is crucial as it allows the layers to set up, making it easier to serve neat portions.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Serve warm with your favorite toppings such as fresh cilantro, sliced avocado, a dollop of sour cream, and lime wedges. The casserole can be refrigerated for up to 4 days or frozen in individual portions for up to 3 months. To reheat, cover with foil and bake at 180°C until heated through, about 20-25 minutes from refrigerated or 40-45 minutes from frozen.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Sweet Potato Black Bean Enchilada Casserole?

This vegetarian casserole combines sweet potatoes, black beans, corn, diced tomatoes, and onions with Mexican spices like cumin, chili powder, and smoked paprika. It's layered with corn tortillas, homemade or store-bought enchilada sauce, and topped with grated cheese.

How to cook Sweet Potato Black Bean Enchilada Casserole at home?

Learn how to cook Sweet Potato Black Bean Enchilada Casserole by first roasting sweet potato cubes until caramelised, then combining sautéed onions, garlic and bell peppers with black beans, corn and spices. Layer these ingredients with corn tortillas and enchilada sauce in a baking dish, top with cheese, and bake until bubbly and golden.

Can I make this enchilada casserole ahead of time for meal prep?

Yes! This casserole is perfect for meal prep. You can assemble it completely, cover tightly and refrigerate for up to 2 days before baking. Alternatively, you can bake it, portion it out, and freeze individual servings for up to 3 months for quick weeknight dinners.

Is there a way to make this vegetarian casserole vegan?

Absolutely! Simply substitute the cheese with your favourite dairy-free cheese alternative and skip the sour cream topping (or use a plant-based version). The rest of the recipe is naturally vegan-friendly while still delivering all the delicious Mexican-inspired flavours.

What can I serve with a Mexican-inspired sweet potato casserole?

Complement this hearty casserole with fresh side dishes like a crisp green salad, homemade guacamole, pico de gallo, or Mexican rice. For drinks, consider serving margaritas, horchata, or agua fresca to complete your Mexican-inspired meal experience.

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Add the garlic and diced red pepper, cooking for another 2 minutes until fragrant and slightly softened." }, { "@type": "HowToStep", "name": "Toast Spices", "text": "Add all the spices (cumin, chili powder, smoked paprika, coriander, and cayenne if using) to the skillet and stir continuously for 30 seconds to toast the spices, which intensifies their flavors." }, { "@type": "HowToStep", "name": "Combine Bean Mixture", "text": "Add the drained black beans, diced tomatoes (with their juice), and corn to the skillet. Stir well to combine and simmer for 5-7 minutes to allow the flavors to meld and the mixture to thicken slightly. Season with salt and pepper to taste." }, { "@type": "HowToStep", "name": "Prepare Baking Dish", "text": "Reduce oven temperature to 180°C (350°F). 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Sprinkle the remaining cheese over the top." }, { "@type": "HowToStep", "name": "Bake Covered", "text": "Cover the baking dish with aluminum foil, being careful not to let it touch the cheese. Bake covered for 20 minutes." }, { "@type": "HowToStep", "name": "Bake Uncovered", "text": "Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and beginning to brown at the edges." }, { "@type": "HowToStep", "name": "Rest and Serve", "text": "Remove from the oven and let the casserole rest for 10 minutes before serving. Serve warm with your favorite toppings such as fresh cilantro, sliced avocado, a dollop of sour cream, and lime wedges." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "158" }, "review": [ { "@type": "Review", "author": "Isabella Martinez", "datePublished": "2024-06-05", "reviewBody": "Perfectly spiced, not too complicated! I added some jalapeños for extra heat and it was absolutely divine. The sweet potatoes really balance out the spice in this dish.", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amir Patel", "datePublished": "2024-06-07", "reviewBody": "My family devoured it in one sitting! Even my picky children who usually avoid vegetables ate their entire portion. This is going into our regular dinner rotation.", "name": "Family Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophia Nakamura", "datePublished": "2024-06-09", "reviewBody": "This casserole freezes beautifully for busy weeknights! I made two batches - one to eat right away and one to freeze in portions. The flavors actually develop more after freezing and reheating.", "name": "Perfect for Meal Prep", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-06-10", "reviewBody": "The sweet-spicy balance is absolutely perfect! I've tried many enchilada recipes before, but the roasted sweet potatoes add such a wonderful depth of flavor that makes this one stand out.", "name": "Best Enchilada Recipe Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Camilla Rossi", "datePublished": "2024-06-12", "reviewBody": "Converted my meat-loving husband instantly! He was skeptical about a vegetarian main dish but went back for seconds. The layers of flavor and texture are so satisfying you don't miss the meat at all.", "name": "Meat-Eater Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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