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

In the world of comforting casseroles and satisfying vegetarian dishes, few meals hit the mark quite like a Sweet Potato and Black Bean Enchilada Casserole. This dish marries the natural sweetness and creaminess of roasted sweet potatoes with the earthy richness of black beans, layered between tender corn tortillas and smothered in vibrant enchilada sauce. The result is a beautiful harmony of textures and bold Mexican-inspired flavors that delight the senses and nourish the body.

Whether you’re looking for a hearty weeknight dinner, a crowd-pleasing potluck contribution, or a make-ahead meal that reheats beautifully, this casserole is as versatile as it is delicious. It offers all the soul-warming satisfaction of traditional enchiladas but with less fuss and more layers of flavor.

The magic of this dish lies in its balance—sweet meets savory, creamy contrasts with smoky, and soft tortillas provide the perfect canvas for a bold, tangy sauce. Nutritionally, it’s a powerhouse packed with fiber, plant-based protein, vitamins, and antioxidants, making it a great option for vegetarians, vegans (with slight modifications), or anyone aiming to eat more wholesome, vibrant food.

In this comprehensive recipe guide, we’ll explore every step of making this casserole—from selecting the best sweet potatoes to roasting them to perfection, preparing a rich and flavorful enchilada sauce, and building the layers for a beautifully baked finish topped with melted cheese or vegan alternatives. You’ll also find tips for customizing the dish with spices, toppings, and side accompaniments, as well as instructions for making it gluten-free or allergy-friendly.

Prepare to embark on a culinary journey that transforms humble ingredients into a celebration of flavor and comfort. Whether you’re a seasoned cook or a kitchen novice, this Sweet Potato and Black Bean Enchilada Casserole recipe promises to become a beloved staple in your meal rotation.

How to Make Sweet Potato and Black Bean Enchilada Casserole (Step-by-Step Instructions)

Step 1: Prepare the Sweet Potatoes

1. Preheat your oven to 425°F (220°C).

2. Wash and peel 2–3 medium sweet potatoes. Cut them into small, evenly sized cubes (about ½-inch pieces) to ensure even roasting.

3. Toss the sweet potato cubes with 1–2 tablespoons of olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon chili powder, and a pinch of salt and black pepper. Mix well so all pieces are coated with oil and spices.

4. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper or a silicone mat.

5. Roast in the preheated oven for 25–30 minutes, flipping halfway through, until the sweet potatoes are tender and lightly caramelized on the edges.

Step 2: Prepare the Black Bean Mixture

1. Rinse and drain 2 cans (about 15 ounces each) of black beans under cold water.

2. In a medium bowl, combine the black beans with:

   • 1 teaspoon ground cumin

   • ½ teaspoon chili powder

   • ¼ teaspoon garlic powder

   • Salt and pepper to taste

3. Stir gently to mix the spices evenly with the beans. Set aside.

Step 3: Make the Enchilada Sauce (Homemade or Use Store-Bought)

Homemade Enchilada Sauce

1. In a medium saucepan over medium heat, heat 2 tablespoons vegetable oil.

2. Add 2 tablespoons all-purpose flour and whisk constantly for about 1 minute to form a roux.

3. Gradually whisk in 1 cup chili powder (adjust to taste, or start with 3 tablespoons for milder), 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon smoked paprika.

4. Slowly pour in 2 cups vegetable broth (or chicken broth), whisking continuously to avoid lumps.

5. Bring the sauce to a simmer, reduce heat, and cook for 10–15 minutes until thickened. Add salt to taste.

Note: For a milder sauce, reduce the chili powder and add a teaspoon of tomato paste for richness.

Step 4: Prepare the Tortillas

1. Use about 10–12 small corn tortillas (6-inch size) for layering.

2. To prevent cracking and make them pliable for layering, warm the tortillas:

   • Wrap them in a damp paper towel and microwave for 30 seconds, or

   • Heat each tortilla individually in a dry skillet over medium heat for 20 seconds per side.

Step 5: Assemble the Casserole

1. Preheat oven to 375°F (190°C) if not already on.

2. Lightly grease a 9×13-inch baking dish with cooking spray or a little oil.

3. Spread about ½ cup of enchilada sauce evenly across the bottom of the dish.

4. Layer 3-4 tortillas in the bottom of the dish, overlapping slightly.

5. Spread one-third of the roasted sweet potatoes evenly over the tortillas.

6. Add half of the seasoned black beans over the sweet potatoes.

7. Pour about ⅓ cup enchilada sauce evenly over the beans and sweet potatoes layer.

8. Sprinkle about ½ cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend) or vegan cheese over the layer.

9. Repeat the layering process two more times:

   • Tortillas

   • Sweet potatoes

   • Black beans

   • Enchilada sauce

   • Cheese

10. Finish with a final layer of tortillas topped with remaining enchilada sauce and cheese.

Step 6: Bake the Casserole

1. Cover the casserole dish tightly with aluminum foil.

2. Bake in the preheated oven for 25 minutes.

3. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and lightly browned.

Step 7: Garnish and Serve

1. Remove the casserole from the oven and let it rest for 10 minutes to set.

2. Garnish with:

   • Chopped fresh cilantro

   • Sliced green onions

   • Diced avocado or guacamole

   • A dollop of sour cream or vegan sour cream

3. Serve hot, straight from the baking dish, with your favorite sides like Mexican rice, refried beans, or a crisp green salad.

Additional Tips for Best Results

• Roasting sweet potatoes: Ensure even cubing for uniform cooking and caramelization.

• Layer evenly: This helps every bite get a balanced mix of flavors and textures.

• Cheese options: For vegan versions, substitute with plant-based cheese and use vegetable broth.

• Make-ahead: Assemble the casserole a day before and refrigerate. Bake just before serving.