Sweet Potato Black Bean Enchilada Casserole is a hearty and delicious vegetarian casserole that is filled with a sweet potato and black bean filling, a homemade green chile sauce, and lots of cheese!

Lately we’ve been trying to cut back on meat in our daily diets. We will never be fully vegetarian, but I recognize the environmental impacts that meat consumption has, and am trying to be more conscientious about it. Luckily, when I have recipes like Sweet Potato Black Bean Enchilada Casserole to serve my family, they don’t miss the meat one bit! My kids can be quite picky sometimes, but they absolutely love this enchilada casserole recipe. This recipe is actually almost 10 years old, and I’ve been making it ever since.

What You’ll Need

• Sweet Potatoes
• Black Beans
• Cumin
• Chili Powder
• Canned Diced Green Chiles – used in the sweet potato mixture and the homemade green chile sauce
• Garlic
• Corn Tortillas
• Cream Cheese
• Shredded Cheddar Jack Cheese
• Corn Starch – for thickening up the green chile sauce

How to Make Sweet Potato Black Bean Enchilada Casserole

To start making this vegetarian enchilada casserole, you’ll want to cook the sweet potatoes. You can certainly bake them like a baked potato, but I prefer to microwave them whole, with a bunch of fork holes all over them. Microwaving the sweet potato is super fast and easy! The amount of time will obviously depend on how large your sweet potato is, but I usually start at 5 minutes and do 1-2 additional minute increments as needed.

Once the sweet potato is cooked and the flesh is mashed, you combine it with black beans, diced green chiles, cumin, chili powder, garlic, and salt. This will be the filling of the casserole.

Next, make the green chile sauce. In a small saucepan, combine the diced green chiles, vegetable broth, chili powder, and garlic over medium heat. Once it is simmering, add a little bit of cornstarch that has been mixed in 1 tbsp of water. This will thicken the sauce.

Now it’s time to assemble. Each tortilla gets spread with about a tablespoon of cream cheese and then layered with the sweet potato mixture and green chile sauce. After 3 layers, top the entire thing with cheese and then bake! The sweet potato black bean enchilada casserole is baked for 25-30 minutes. It is best served topped with some chopped chopped cilantro and green onions.

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Sweet Potato and Black Bean Enchilada Casserole

A hearty and comforting vegetarian enchilada casserole filled with sweet potato and black bean filling, a homemade green chile sauce, and lots of cheese!

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: black beans, dinner, enchilada, main dish, sweet potato, vegetarian, vegetarian dinner

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Servings: 8 servings

Calories: 367kcal

Author: Taylor

Ingredients

Sweet Potato Filling

• 2 cups mashed sweet potatoes (about 3 large sweet potatoes)
• 15 ounce can black beans drained and rinsed
• 4 ounces diced green chiles
• 2 cloves garlic, minced
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp salt

Green Chile Sauce

• 1 tbsp cornstarch
• 12 ounces diced green chiles
• 1 cup vegetable broth
• 1 clove garlic, minced
• 1 tsp chili powder

Other:

• 6-8 ounces cream cheese
• 12 corn tortillas
• 2 cups shredded Cheddar Jack cheese
• chopped green onion and cilantro for topping

Instructions

• Preheat the oven to 350 degrees F. Spray a 9" baking dish with cooking spray and set aside.
• Next, cook the sweet potatoes. I poked them with a fork all over and microwaved them on high for 5 minutes, rotated them, and cooked about 4-5 minutes, until they were soft. Let them cool and then remove the skin and mash.
• In a bowl, combine the mashed sweet potatoes, black beans, green chiles, garlic, cumin, chili powder, and salt.

Green Chile Sauce:

• In a small bowl, whisk together the cornstarch and 1 tbsp of water.
• In a small saucepan, add the green chiles, vegetable broth, garlic, and chili powder over medium heat.
• Once lightly simmering, add the cornstarch mixture and cook another 4-6 minutes, until it has thickened. Remove from heat.

Assembly:

• Spread 1/4 of the green chile sauce on the bottom of the baking dish.
• Spread about 1 tbsp of cream cheese on each tortilla.
• Lay 3-4 tortillas (cream cheese side up) on the bottom of the baking dish. I like to cut a couple in half so the flat part can be against the edges of the dish.
• Spread 1/3 of the sweet potato/black bean mixture on top of the tortillas and 1/4 of the green chile sauce.
• Repeat with the remaining tortillas, sweet potato mixture, and sauce, so there are 3 layers, ending with the sweet potato and sauce on top.
• Sprinkle the cheese on top of the sauce.
• Bake in the preheated oven for 25-30 minutes, until cheese is melted, and mixture is bubbling.
• Serve topped with green onions and cilantro. Enjoy!

Nutrition

Calories: 367kcal | Carbohydrates: 38g | Protein: 15g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 861mg | Potassium: 482mg | Fiber: 8g | Sugar: 3g | Vitamin A: 5473IU | Vitamin C: 22mg | Calcium: 309mg | Iron: 3mg

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