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Healthy Sweet Potato Black Bean Enchilada Casserole

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A wholesome, easy-to-make casserole combining sweet potatoes, black beans, enchilada sauce, and cheese for a comforting, meatless dinner.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced (about 1/2-inch cubes)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups enchilada sauce (smoky, medium-spiced recommended)
  • Whole wheat or corn tortillas, torn into pieces
  • 1 cup shredded cheese (Mexican blend or sharp cheddar; dairy-free optional)
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped (optional, for garnish)
  • Greek yogurt or sour cream, for serving

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Peel and dice the sweet potatoes into roughly 1/2-inch cubes. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sweet potatoes and sauté for about 10 minutes, stirring occasionally, until they start to soften and get a little golden on the edges. If sticking occurs, add a splash of water and cover briefly to steam.
  3. Push the sweet potatoes to one side of the pan. Add the chopped onion and minced garlic to the empty space and cook for 3-4 minutes until softened and fragrant, stirring to prevent garlic from burning.
  4. Sprinkle in 1 teaspoon cumin, 1 teaspoon chili powder, salt, and pepper. Stir to coat everything evenly and cook for another minute.
  5. In a medium bowl, combine the drained black beans with 1/2 cup of enchilada sauce and a pinch of salt. Mix well.
  6. Lightly grease a 9×13-inch baking dish. Spread a thin layer of enchilada sauce on the bottom.
  7. Layer torn tortilla pieces, half the sweet potato mixture, half the black beans, and a sprinkle of shredded cheese. Repeat the layers, finishing with a generous layer of cheese on top.
  8. Bake uncovered for 20-25 minutes until the cheese is melted, bubbly, and slightly golden.
  9. Let the casserole rest for 5 minutes before serving. Garnish with fresh chopped cilantro and a dollop of Greek yogurt or sour cream.

Notes

Do not overcook sweet potatoes in the skillet; they finish cooking in the oven. Use a good quality enchilada sauce for best flavor. Let the casserole rest after baking to set the layers. For extra crisp on top, broil 2-3 minutes watching carefully. This casserole reheats well and can be frozen.

Nutrition

Keywords: sweet potato, black bean, enchilada casserole, healthy dinner, vegetarian, easy recipe, homemade, meatless, Mexican, casserole

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