Irresistible Sweet Potato and Black Bean Enchilada Casserole Recipe

Name: Irresistible Sweet Potato and Black Bean Enchilada Casserole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups cooked sweet potatoes, mashed; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn kernels; 1 small onion, diced; 2 cloves garlic, minced; 1 tsp cumin; 1 tsp chili powder; 1/2 tsp paprika; 8 corn tortillas; 2 cups shredded cheese (cheddar or Mexican blend); 1 cup enchilada sauce; Fresh cilantro for garnish

Author: lia

Published: October 3, 2025

Updated: October 4, 2025

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Let me tell you about my absolute favorite weeknight lifesaver—this Sweet Potato and Black Bean Enchilada Casserole! It’s the kind of dish that makes you do a little happy dance when it comes out of the oven. That perfect combo of creamy sweet potatoes, hearty black beans, and melty cheese wrapped up in cozy layers of corn tortillas? Pure comfort food magic. What I love most is how it satisfies everyone at the table—vegetarians and meat-eaters alike—while being secretly healthy. The spices give it just enough kick, and that enchilada sauce ties it all together in the most delicious way possible.

Table of Contents

Why You’ll Love This Sweet Potato and Black Bean Enchilada Casserole

This casserole has become my go-to for so many reasons—here’s why I think you’ll fall in love with it too:

Crazy easy: Just mix, layer, bake—done in under an hour with minimal cleanup
Bold flavors: The smoky spices, sweet potatoes, and tangy enchilada sauce create magic in every bite
Nutrition powerhouse: Packed with fiber and protein from the black beans and sweet potatoes
Crowd-pleaser: Even my meat-loving friends beg for seconds of this vegetarian dish
Meal prep dream: Tastes even better the next day and reheats like a dream

Ingredients for Sweet Potato and Black Bean Enchilada Casserole

Okay, let’s gather up everything you’ll need to make this flavor party happen! I promise it’s all simple stuff—no fancy ingredients here. Just make sure your sweet potatoes are nice and soft before mashing (I’ll share my secret for perfect roasting in the tips section). Here’s the lineup:

2 cups cooked sweet potatoes, mashed (about 2 medium potatoes—trust me, roast don’t boil them!)
1 can (15 oz) black beans, drained and rinsed (give ’em a good shake in the colander)
1 cup corn kernels (frozen works great—no need to thaw)
1 small onion, diced (yellow or white—whatever’s in your pantry)
2 cloves garlic, minced (or 1/2 tsp garlic powder if you’re in a hurry)
1 tsp cumin (that smoky flavor is EVERYTHING)
1 tsp chili powder (adjust up if you like it spicy!)
1/2 tsp paprika (smoked paprika takes it next level)
8 corn tortillas (stale ones work perfectly here)
2 cups shredded cheese (I use a Mexican blend, but cheddar alone is fab too)
1 cup enchilada sauce (homemade or store-bought—no judgement!)
Fresh cilantro for garnish (optional but SO pretty)

How to Make Sweet Potato and Black Bean Enchilada Casserole

Alright, let’s get to the fun part! This casserole comes together so easily—you’ll be amazed how simple layers can create something so delicious. I’ve made this dozens of times, and here’s exactly how I do it for perfect results every time.

Step 1: Prepare the Filling

First, grab that big bowl of mashed sweet potatoes you prepped (I know, you roasted them like I told you—smart move!). Add your black beans, corn, onion, and garlic. Now for the magic dust—sprinkle in that cumin, chili powder, and paprika. Mix it all together until it looks like a colorful confetti party. The smell alone will have your stomach growling!

Step 2: Layer the Casserole

Here’s where the magic happens! Start by spreading about 1/4 cup of enchilada sauce in your baking dish—this prevents sticking and adds flavor. Lay down 4 tortillas (it’s okay if they overlap). Spoon half the sweet potato mixture over them, then sprinkle with a whole cup of cheese. Repeat the layers—tortillas, filling, cheese—like you’re building the most delicious lasagna ever. Finish by pouring the remaining sauce over the top—I like to swirl it around with a spoon to cover everything.

Step 3: Bake and Serve

Pop that beauty into your preheated 375°F oven for 20-25 minutes. You’ll know it’s ready when the cheese is bubbly and golden—I usually start checking at 18 minutes because ovens vary. Let it sit for 5 minutes before cutting (so hard to wait, I know!). Top with fresh cilantro if you’re feeling fancy. The first bite of that creamy, spicy, cheesy goodness? Absolute perfection!

Tips for the Perfect Sweet Potato and Black Bean Enchilada Casserole

After making this casserole more times than I can count, here are my foolproof tips for absolute perfection every time:

Roast, don’t boil your sweet potatoes for maximum flavor – just cube and bake at 400°F until fork-tender
Use slightly stale tortillas – they hold up better against the sauce without getting mushy
Add diced bell peppers to the filling for extra color and crunch (my kids never notice the veggies!)
Let it rest 5 minutes after baking – this helps the layers set for cleaner slices

Ingredient Substitutions and Variations

Oh, the beauty of this recipe is how easily you can mix it up! Here are some of my favorite ways to play with the ingredients when I’m feeling creative (or just using what’s in my fridge):

Cheese lovers: Swap in pepper jack for extra spice or Monterey Jack for milder flavor
Protein boost: Add shredded chicken or ground turkey if you’re not strictly vegetarian
Veggie twist: Try butternut squash instead of sweet potatoes – equally delicious!
Gluten-free: Corn tortillas work perfectly, but flour tortillas give a softer texture if that’s your jam
Heat seekers: Toss in diced jalapeños or a dash of cayenne pepper

Serving Suggestions for Sweet Potato and Black Bean Enchilada Casserole

Oh, let me tell you how I love to serve this casserole—it’s all about those perfect pairings! A big dollop of cool sour cream or Greek yogurt balances the spices beautifully. Fresh avocado slices or quick guacamole add creamy richness. For crunch? A simple side salad with lime dressing or crispy tortilla strips. And if you’re feeling extra (like I usually am), a margarita or cold Mexican beer makes it a full fiesta! You can find more delicious ideas on Pinterest.

Storage and Reheating Instructions

Here’s the best part—this casserole might be even better as leftovers! Let it cool completely, then cover tightly and refrigerate for up to 3 days. When reheating, I do individual portions in the microwave (about 2 minutes) or the whole dish in a 350°F oven for 15-20 minutes until bubbly again. Pro tip: sprinkle a little extra cheese on top before reheating for that fresh-baked magic!

Sweet Potato and Black Bean Enchilada Casserole Nutrition

Now, let’s talk numbers—but remember, these are just estimates since ingredients vary! One hearty serving (about 1/6 of the casserole) packs roughly 320 calories, 8g fiber, and 12g protein. Not bad for comfort food that tastes this good, right? The sweet potatoes and black beans deliver a powerhouse of vitamins while keeping it vegetarian-friendly. Just know your exact nutrition will change if you tweak the cheese type or add extra toppings (no judgment—I always add extra avocado!).

Frequently Asked Questions

After sharing this recipe with so many friends, I’ve heard all the questions—here are the ones that come up most often with my tried-and-true answers:

Can I freeze this enchilada casserole?
Absolutely! Just assemble it without baking, wrap tightly in foil (I double-wrap to prevent freezer burn), and freeze for up to 3 months. When ready, thaw overnight in the fridge and bake as directed—add 5-10 extra minutes if it’s still chilly in the center.

My tortillas got soggy—what did I do wrong?
Don’t worry, we’ve all been there! The trick is using slightly stale corn tortillas and not oversaturating with sauce. Next time, try lightly toasting your tortillas in a dry skillet for 30 seconds per side before layering—makes them sauce-resistant!

Can I make this spicier?
Oh honey, yes! My favorite ways to amp up the heat: add a diced jalapeño to the filling, use hot enchilada sauce, or mix some cayenne into the spices. If you really want to bring the fire, top with sliced fresh serranos after baking.

What’s the best way to reheat leftovers?
I swear by the oven method—350°F for about 15 minutes keeps the texture perfect. If you must microwave (no shame!), sprinkle a few drops of water over the top and cover loosely with a damp paper towel to prevent drying out.

Can I use flour tortillas instead of corn?
You bet! Flour tortillas give a softer, more lasagna-like texture. Just know they’ll absorb more sauce, so you might want to reduce the enchilada sauce by 1/4 cup if using flour. Either way, it’s delicious!

Now I want to hear from you! Did you add your own twist? Did your family go crazy for it? Leave a comment below or tag me on social—I live for your kitchen success stories!