Sweet Potato and Black Bean Enchilada Casserole : 7 Irresistible Layers

Name: Sweet Potato and Black Bean Enchilada Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican-inspired
Ingredients: 3 cups cubed sweet potatoes; 1 can (15 oz) black beans, drained and rinsed; 1 cup enchilada sauce; 8 corn tortillas, cut into strips; 1 cup shredded Mexican cheese; 1 tsp cumin; 1 tsp chili powder; Salt and pepper to taste

Jump to Recipe

If there’s one recipe I could call a weeknight hero, it’s this Sweet Potato and Black Bean Enchilada Casserole. It’s hearty, budget-friendly, and packed with layers of cozy flavors that practically hug you after a long day. And here’s the best part—you don’t need to spend hours in the kitchen to pull it together. This casserole is the kind of meal that lets you set it, forget it (well, for about 30 minutes in the oven), and still feel like you served something special.

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

Let’s be real—weeknights can feel like a race you didn’t sign up for. Between work emails, laundry piles, and maybe a kid or two asking for help with homework, dinner can become the last straw. This casserole is my answer to that chaos.

Comfort in a pan: The tender sweet potatoes pair beautifully with smoky black beans, all wrapped in cheesy, saucy goodness.
Effortless layers: No rolling individual enchiladas here. Just stack, layer, and bake—it’s enchiladas without the elbow grease.
Family-friendly: Even picky eaters have a hard time resisting melty cheese and tortilla layers.
Meal prep dream: Make it ahead, refrigerate, and bake when you’re ready. Dinner solved!

Ingredients You’ll Need

Here’s your short and sweet shopping list:

3 cups cubed sweet potatoes
1 can (15 oz) black beans, drained
1 cup enchilada sauce
8 corn tortillas, cut into strips
1 cup shredded Mexican cheese
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste

How To Make Sweet Potato and Black Bean Enchilada Casserole

Cooking this Sweet Potato and Black Bean Enchilada Casserole is easier than it looks. Think of it like building a delicious, cheesy puzzle—each layer adds flavor, comfort, and just the right amount of gooeyness. Here’s how to make it happen:

1. Preheat the Oven

Start by preheating your oven to 375°F (190°C). I always recommend doing this first because there’s nothing worse than finishing assembly and realizing your oven is still cold. This step makes sure everything bakes evenly, and your cheese gets that golden, bubbly finish we’re all here for.

2. Cook the Sweet Potatoes

Next up, the sweet potatoes. Steam or boil the cubes until they’re fork-tender, which usually takes about 10–15 minutes. The key here is balance: you don’t want them too soft, or they’ll turn into mush once baked. Test them by piercing one with a fork—if it slides in easily but the potato still holds its shape, you’re good to go.

3. Mix the Filling

Grab a large mixing bowl and gently stir together the cooked sweet potatoes, drained black beans, cumin, chili powder, salt, and pepper. This is where the magic starts to happen—the spices wake everything up, giving you that smoky-sweet combo that makes this casserole irresistible. Pro tip: don’t mash the sweet potatoes too much. A little chunkiness adds texture and makes every bite feel hearty.

4. Assemble the Layers

Now for the fun part—layering! Lightly grease a 9×13-inch casserole dish to keep cleanup stress-free. Lay half of your tortilla strips on the bottom, letting them overlap a little (like edible shingles). Spoon half of the sweet potato and black bean mixture on top, spreading it evenly. Drizzle half of the enchilada sauce across the surface so it seeps into all the nooks and crannies. Then repeat: tortillas, filling, sauce. It’s basically lasagna’s Mexican cousin, but way easier.

5. Add the Cheese

Once your layers are stacked, sprinkle the shredded Mexican cheese generously over the top. Don’t skimp here—cheese is what ties everything together. Spread it to the edges so you get that glorious golden crust on every slice.

6. Bake to Perfection

Slide the dish into your preheated oven and bake for 30–35 minutes. By the time it’s ready, your kitchen will smell like a cozy fiesta. You’ll know it’s done when the cheese is melted, bubbly, and starting to brown around the edges. That’s your sign it’s reached maximum comfort-food status.

7. Rest and Serve

This last step is the hardest—waiting! Let the casserole rest for 5–10 minutes after taking it out of the oven. It helps the layers set, so your servings hold together instead of collapsing into a cheesy pile (though honestly, no one would complain about that either). Slice it up, serve with your favorite toppings, and dig in.

Cooking Tips

Make it spicy: Add diced jalapeños or a pinch of cayenne if you love heat.
Cheese swap: Monterey Jack or even cheddar works just fine if that’s what you’ve got in the fridge.
Veggie boost: Throw in some sautéed bell peppers or corn for extra color and flavor.
Freezer-friendly: Assemble ahead, wrap tightly, and freeze. Just thaw overnight in the fridge before baking.

A Little Story from My Kitchen

I first made this casserole on one of those weeks where my to-do list was longer than my patience. Between grocery runs, deadlines, and a dishwasher that decided to take a vacation, I needed something easy but comforting. This dish came to the rescue—layer, bake, done. The kids devoured it, my husband asked for seconds, and I got a rare moment of silence at the dinner table. Honestly, that’s the real victory here.

Baked Sweet Potato and Black Bean Enchilada Casserole topped with melted cheese, black beans, and fresh cilantro in a white casserole dish. — This Sweet Potato and Black Bean Enchilada Casserole is baked to perfection with cheesy layers, tender veggies, and a sprinkle of fresh cilantro.

FAQs About Sweet Potato and Black Bean Enchilada Casserole

Can I use flour tortillas instead of corn?

Yes! Corn tortillas give it that classic enchilada flavor, but flour tortillas work if that’s what you prefer.

How do I store leftovers?

Keep them in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warm.

Can I make this vegan?

Absolutely. Just swap the cheese for your favorite dairy-free alternative and double-check that your enchilada sauce is vegan-friendly.

What goes well with this casserole?

A fresh side salad or a scoop of guacamole makes it a full meal. Don’t forget the chips and salsa for extra crunch!

Ready to Dig In?

This Sweet Potato and Black Bean Enchilada Casserole is proof that comfort food doesn’t need to be complicated. With layers of flavor, melty cheese, and that perfect mix of sweet and smoky, it’s a dish that will quickly become part of your regular rotation. Next time you’re staring at a pile of sweet potatoes wondering what to do with them, remember—you’re just a few steps away from a casserole that feels like home.

More Recipes You’ll Love

If this Sweet Potato and Black Bean Enchilada Casserole made your dinner table a hit, you’ll want to keep the flavor fiesta going. Here are a few more comforting, crowd-pleasing recipes you can try next:

Warm up with a bowl of creamy, smoky goodness by making this Mexican Chicken Street Corn Soup—perfect for chilly nights.
Keep the enchilada love alive with a quick and easy Crockpot Chicken Enchilada Casserole that’s just as cheesy and comforting.
For something seasonal and a little unexpected, try these adorable Stuffed Mini Pumpkins—a showstopper for fall gatherings.
And if you’re in the mood for a little sweet indulgence after dinner, you can’t go wrong with a cozy dessert like Slow Cooker Fried Apples.

These recipes are easy to make, full of flavor, and guaranteed to keep your family asking, “What’s for dinner?” in the best possible way.