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Delicious Sweet Potato and Black Bean Enchilada Casserole in a white baking dish, topped with melted cheese and cilantro.

Sweet Potato and Black Bean Enchilada Casserole

A hearty and flavorful vegetarian casserole featuring sweet potatoes and black beans in a rich enchilada sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 2 cups sweet potatoes peeled and diced
  • 1 can black beans rinsed and drained
  • 1 can diced tomatoes undrained
  • 1 cup enchilada sauce red or green
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheese cheddar or Monterey Jack
Optional Toppings
  • 1/4 cup chopped cilantro
  • 1/4 cup sour cream
  • 1/2 cup diced avocado

Equipment

  • Baking dish
  • Large skillet
  • Measuring cups
  • Measuring spoons

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
  2. In a large skillet, combine the diced sweet potatoes, black beans, diced tomatoes (with their juice), enchilada sauce, chili powder, cumin, salt, and pepper. Stir well to combine.
  3. Cook over medium heat for about 10-15 minutes, or until the sweet potatoes are tender. Stir occasionally.
  4. Pour the mixture into the prepared baking dish.
  5. Sprinkle the shredded cheese evenly over the top.
  6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  7. Let it cool slightly before serving. Garnish with your favorite toppings like cilantro, sour cream, or avocado.

Notes

You can add other vegetables like corn or bell peppers to the casserole. For a spicier dish, add a pinch of cayenne pepper.

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