Introduction
Sweet Potato & Black Bean Enchilada Casserole is a hearty, plant-based comfort dish layered with bold flavors and wholesome ingredients. It delivers all the richness of traditional enchiladas in an easy-to-assemble casserole form, making it perfect for busy weeknights or relaxed family dinners.
Origin
Enchiladas originate from Mexican cuisine, traditionally consisting of tortillas rolled around fillings and covered in chili sauce. The casserole-style adaptation is a modern, American-inspired variation that simplifies preparation while preserving the essence of the dish. Sweet potatoes and black beans reflect contemporary plant-forward cooking trends.
Cultural Significance
This casserole represents the fusion of traditional Latin flavors with modern vegetarian cooking. It highlights how classic comfort foods evolve to meet changing dietary preferences while remaining rooted in cultural flavor profiles.
Ingredients Quantity (Serves 6)
- Sweet potatoes (peeled, diced): 3 cups
- Black beans (cooked or canned, drained): 2 cups
- Corn kernels: 1 cup
- Red onion (diced): 1 small
- Enchilada sauce: 2½ cups
- Corn tortillas: 8–10, cut into strips
- Shredded cheese (cheddar, Monterey Jack, or vegan cheese): 1½ cups
- Olive oil: 2 tbsp
- Ground cumin: 1 tsp
- Chili powder: 1½ tsp
- Smoked paprika: 1 tsp
- Garlic powder: ½ tsp
- Salt: ¾ tsp
- Black pepper: ½ tsp
Optional Additions
- Diced bell peppers or zucchini
- Fresh spinach or kale
- Jalapeños for heat
- Fresh cilantro or green onions
- Greek yogurt or sour cream for topping
Tips for Success
- Roast sweet potatoes briefly before layering for deeper flavor
- Warm tortillas slightly to prevent cracking
- Use homemade enchilada sauce for maximum flavor
- Let casserole rest 10 minutes before slicing to set layers
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Toss diced sweet potatoes with olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Roast at 400°F (205°C) for 15–20 minutes until just tender.
- In a large bowl, combine roasted sweet potatoes, black beans, corn, and red onion.
- Spread ½ cup enchilada sauce on the bottom of the baking dish.
- Layer tortilla strips, vegetable mixture, sauce, and cheese. Repeat layers, finishing with cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 10–15 minutes until bubbly and lightly browned.
- Let rest before serving.
Description
This casserole is rich and comforting, with tender sweet potatoes balancing the earthy black beans and smoky spices. The tortillas absorb the enchilada sauce, creating soft, flavorful layers crowned with melted cheese.
Nutritional Information (Approximate per serving)
- Calories: 380–420 kcal
- Protein: 14–16 g
- Fat: 14–16 g
- Carbohydrates: 50–55 g
- Fiber: 10–12 g
- Vitamin A: 120% DV
- Iron: 15–20% DV
Conclusion
Sweet Potato & Black Bean Enchilada Casserole is a nourishing, crowd-pleasing dish that proves comfort food can be both flavorful and wholesome. Its layered textures and bold seasoning make it a reliable favorite.
Recommendation
Serve with avocado slices, lime wedges, and a fresh green salad. For meal prep, this casserole stores well and tastes even better the next day.
Embracing Healthful Indulgence
This dish embraces balance—plant-based proteins, fiber-rich vegetables, and satisfying flavors in every bite. By focusing on whole ingredients and mindful portions, it offers indulgence that supports both enjoyment and wellness.