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Bean Casserole Recipes with Sweet Potatoes and Black Beans

When I first made this sweet potato and black bean enchilada casserole, I wasn’t sure if it would win over my family. But the layers of beans, tortillas, and cheesy goodness came out so hearty that nobody missed the meat. It’s one of those bean casserole recipes that fills you up without weighing you down, which is a rare gift for weeknight cooking. I love how the roasted sweet potatoes add a natural sweetness that balances the earthiness of the beans. When combined with the sauce, it creates that perfect blend you crave in a bean enchilada recipe. If you’ve been looking for veggie enchilada recipe ideas that feel comforting but still fresh, this one checks all the boxes. This dish makes an easy go-to for bean recipes dinner options, especially when you want something warm that can be shared with everyone at the table. I often prepare it on a Sunday and enjoy leftovers for quick lunches. To me, beans and potatoes recipe combinations are some of the most reliable and satisfying meals around.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Mexican
Keywords: Bean Casserole Recipes, bean enchilada recipe, bean recipes dinner, beans and potatoes recipe, sweet potato recipes casserole, veggie enchilada recipe
Servings: 6 servings
Author: Elena

Ingredients

  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and black pepper to taste
  • 2 cans black beans, drained and rinsed
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups enchilada sauce
  • 8 corn tortillas, cut in halves
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Preheat oven to 375°F. Lightly oil a baking sheet.
  2. Toss diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread on baking sheet and roast for 20 minutes until tender.
  3. In a skillet over medium heat, sauté onion and garlic until soft. Stir in black beans and half the enchilada sauce. Remove from heat.
  4. Grease a 9x13 baking dish. Spread a thin layer of sauce on the bottom. Arrange tortillas, then layer roasted sweet potatoes, bean mixture, cheese, and sauce. Repeat layers.
  5. Top with remaining cheese and cover with foil. Bake 25 minutes. Remove foil and bake another 10 minutes until bubbly.
  6. Cool slightly before serving. Garnish with cilantro.

Notes

You can make this casserole ahead by assembling it, covering tightly, and refrigerating overnight. Bake as directed when ready to serve. It also freezes well, just thaw before reheating.