Sweet Potato Black Bean Enchilada Casserole

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!

Sweet Potato Black Bean Enchilada Casserole

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 (just as much as they love my Turkey Enchilada Casserole!). This recipe is actually almost 10 years old, and I've been making it ever since.

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Sweet Potato Black Bean Enchilada Casserole


  • 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
Sweet Potato Black Bean Enchilada Casserole

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 tablespoon 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.

Sweet Potato Black Bean Enchilada Casserole

Like this recipe? Check these out, too!

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Creamy Chicken Enchilada Casserole

Sweet Potato and Black Bean Enchilada Casserole

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
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 367kcal


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
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon salt

Green Chile Sauce

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


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


  • 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 tablespoon 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.


  • Spread ¼ of the green chile sauce on the bottom of the baking dish.
  • Spread about 1 tablespoon 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 ⅓ of the sweet potato/black bean mixture on top of the tortillas and ¼ 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!


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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  1. You've combined two of my favorite foods in one place -- sweet potatoes and black beans.

    I'm glad to hear that you are feeling better too.

  2. this looks fantastic! as soon as i'm off this low oxalate diet, i will be making and devouring this.

    Glad your feeling better, trust me, I know how horrible it is to have GI issues. I'm just glad your's aren't chronic.

    hope your able to enjoy some sun and sand.

  3. What a awesome thing you are doing, I do hope you can share more! So glad you can help pass on your knowledge to help these children!

    You must have made their days.

  4. I would love to see some of the local food you get to eat in the DR. I hope you are enjoying your experience there! I'm a new follower and look forward to future posts!

  5. glad your feeling better...i cannot beleive those conditions, but am so happy you are there to help..the pics are too cute!! a great recipe...have a great weekend!!


  6. I can't wait to see all of your pictures!!!! Thanks for posting these....such an amazing, unforgettable experience!!

  7. Hello, getting ready to make this for the first time. I’m very much looking forward to trying this recipe. However, I can’t find how much veg broth to use. And what size baking dish. All I’ve seen is 9”. Is that 9” square??

    1. Hi Jan! I added the vegetable broth amount - thank you for bringing that to my attention! I use a 9" square baking dish. A round one would work, too - this is a really forgiving recipe 🙂