Sweet Potato Black Bean Enchilada

This nutritious sweet potato and black bean enchilada casserole combines the hearty texture of sweet potatoes with protein-rich black beans for a satisfying meal that's both vegan-friendly and gluten-free when made without cheese. The natural sweetness of the potatoes balances perfectly with the savory beans and warming spices.

I first created this casserole when looking for ways to use my garden's abundance of bell peppers last summer. Now it's become our Tuesday night tradition and even my vegetable-skeptical nephew asks for seconds.

Ingredients

• Sweet potatoes provide natural sweetness and a velvety texture while delivering essential vitamins A and C
• Black beans offer plant-based protein and fiber making this dish truly satisfying
• Corn kernels add a pleasant sweetness and textural contrast to the casserole
• Red bell pepper contributes bright color vibrant flavor and extra vitamin C
• Onion and garlic create an aromatic foundation that builds depth of flavor
• Cumin and chili powder bring warmth and authentic Mexican-inspired flavor
• Cheese optional but adds a creamy richness and golden top when baked
• Fresh cilantro brightens the finished dish with its distinctive herbaceous flavor

Step-by-Step Instructions

Prepare the Base

Preheat your oven to 375°F to ensure it reaches the proper temperature while you prepare the other ingredients. Heat a tablespoon of oil in a large skillet over medium heat until it shimmers but does not smoke. Add the diced onion and minced garlic to the hot oil and cook for about 5 minutes until they become translucent and fragrant. Stir frequently to prevent burning the garlic which can turn bitter.

Build the Filling

To the softened aromatics add your diced sweet potatoes ensuring they are cut into uniform pieces about half an inch for even cooking. Next add the drained and rinsed black beans corn kernels diced red bell pepper cumin chili powder salt and pepper. Stir the mixture thoroughly to ensure the spices coat all ingredients evenly. Let this cook for about 5 minutes to allow the flavors to meld together.

Assemble and Bake

Transfer your vegetable mixture to a baking dish that has been lightly greased with oil or cooking spray. Use a spatula to spread the mixture into an even layer to promote uniform cooking. If using cheese sprinkle it evenly across the top of the casserole creating a blanket that will melt into a delicious golden crust. Place the dish in your preheated oven and bake for 25 to 30 minutes watching for the sweet potatoes to become fork-tender and the top to become lightly browned.

Bookmark

The sweet potatoes truly make this dish special with their caramelized edges adding a subtle sweetness that balances the earthy beans. My grandmother who typically avoids vegetarian dishes actually requested the recipe after trying it at our family gathering last Thanksgiving.

Make It Your Own

This casserole welcomes personalization based on your preferences or what you have available in your pantry. For a spicier version add a diced jalapeño or a dash of cayenne pepper. If you enjoy smoky flavors incorporate a teaspoon of smoked paprika into the spice mix. The cheese can be swapped for dairy-free alternatives if you prefer a vegan option or omitted entirely for a lighter meal without sacrificing flavor.

Serving Suggestions

Transform this casserole into a complete meal by serving it with complementary sides and toppings. A dollop of Greek yogurt or sour cream adds creaminess while sliced avocado contributes healthy fats and a buttery texture. Fresh lime wedges provide a bright acidic contrast when squeezed over each portion. For a more substantial meal pair with a simple green salad dressed with lime vinaigrette or serve wrapped in warm tortillas for enchilada-style burritos.

Storage and Reheating

This casserole keeps exceptionally well making it perfect for planned leftovers. Store any remaining portions in an airtight container in the refrigerator for up to four days. When reheating individual servings microwave covered with a damp paper towel to maintain moisture. For best results when reheating the entire casserole cover with foil and warm in a 350°F oven until heated through approximately 15 minutes. The flavors actually develop further during storage making day-two servings particularly delicious.

Recipe FAQs

→ Can I make this enchilada casserole ahead of time?

Yes! You can prepare the entire casserole up to 2 days ahead and refrigerate it before baking. When ready to serve, allow it to come to room temperature for about 30 minutes, then bake as directed, adding 5-10 minutes to the baking time if still cold.

→ What can I serve with sweet potato and black bean enchilada casserole?

This casserole pairs wonderfully with a fresh green salad, lime-dressed coleslaw, or Mexican rice. For toppings, try sliced avocado, sour cream, pico de gallo, or hot sauce.

→ Is this dish vegetarian or vegan?

The base recipe is vegetarian. To make it vegan, simply omit the cheese or substitute with your favorite dairy-free cheese alternative.

→ How can I add more protein to this dish?

You can easily boost the protein by adding cooked, shredded chicken or ground turkey. For vegetarian options, consider adding another can of beans or incorporating some quinoa into the mixture.

→ Can I freeze leftover enchilada casserole?

Absolutely! This casserole freezes very well. Portion leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven until heated through.

→ What's the best way to reheat this casserole?

For best results, reheat covered portions in a 350°F oven for 15-20 minutes or until heated through. You can also microwave individual servings for 2-3 minutes, stirring halfway through.