Description
This Sweet Potato and Black Bean Enchilada Casserole is a cheesy, comforting, and flavor-packed meal that comes together with simple ingredients. Perfect for busy weeknights or cozy family dinners.
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
Instructions
Preheat oven to 375°F (190°C).
Steam or boil sweet potatoes until fork-tender, about 10–15 minutes.
In a large bowl, combine sweet potatoes, black beans, cumin, chili powder, salt, and pepper. Stir gently.
Lightly grease a 9×13-inch casserole dish. Layer half the tortilla strips on the bottom, followed by half the filling and half the enchilada sauce. Repeat layers.
Sprinkle cheese evenly on top.
Bake for 30–35 minutes, until cheese is melted and bubbly with golden edges.
Rest for 5–10 minutes before serving. Garnish with fresh cilantro if desired.
Notes
Add jalapeños or cayenne for extra spice.
Swap cheese for vegan alternatives to make it dairy-free.
Leftovers store well in the fridge for up to 4 days.
Can be frozen before baking; thaw overnight before cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 slice (about 1/6 of casserole)
- Calories: 290 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 18 mg