Sweet Potato and Black Bean Enchilada Casserole

This sweet potato and black bean enchilada casserole has the flavors of enchiladas in an easy layered bake. Roasting the sweet potatoes first concentrates their flavor and keeps the casserole from turning watery. Corn tortillas, black beans, red enchilada sauce and a modest layer of cheese make it a filling vegetarian dinner.

Recipe details

Serves: 6 | Prep: 20 minutes | Cook: 45 minutes

Ingredients

• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels, thawed if frozen
• 1 small red onion, diced
• 1 can (15 ounces) red enchilada sauce
• 10 small corn tortillas, halved
• 1 1/2 cups shredded Monterey Jack or cheddar
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Directions

1. Heat oven to 425°F. Toss sweet potatoes with olive oil, chili powder and cumin. Spread on a sheet pan and roast for 20 minutes, turning once, until nearly tender. Reduce oven to 375°F.
2. Stir black beans, corn and onion together in a bowl. Spread 1/3 cup enchilada sauce in a 9-by-13-inch baking dish.
3. Arrange a layer of tortilla pieces over the sauce. Add half the roasted sweet potatoes and half the bean mixture. Spoon over about 1/3 of the remaining sauce and sprinkle with 1/2 cup cheese.
4. Repeat the layers, finishing with tortillas, remaining sauce and cheese. Cover with foil and bake for 20 minutes. Uncover and bake another 10 to 15 minutes, until bubbling at the edges.
5. Rest for 10 minutes before cutting. Finish with cilantro and serve with lime wedges.

How to keep it from getting soggy

Roast the sweet potatoes before layering and avoid adding extra liquid beyond the sauce. Corn tortillas soften as they bake; use enough sauce to moisten the layers but do not pour it all in one spot. Resting after baking helps the casserole hold together when sliced.

Swaps and serving ideas

Add sautéed bell pepper or spinach to the bean layer. For a mild casserole, use mild enchilada sauce; for more heat, add diced green chiles. Top with avocado, plain Greek yogurt or salsa. Use dairy-free cheese or leave the cheese off if preferred.

Storage and meal prep

Assemble up to one day ahead, cover and refrigerate. Bake from cold for about 10 extra minutes, keeping it covered at first. Leftovers keep for 4 days refrigerated and reheat well in the oven or microwave. Freeze individual portions for up to 2 months.

FAQ

Can I make it gluten-free? Corn tortillas are typically gluten-free, but check their label and the enchilada sauce for gluten-containing ingredients.

Can I use canned sweet potatoes? Fresh roasted sweet potatoes give the best texture; canned pieces are much softer and may break down in the casserole.