Vegetarian Enchilada Casserole
This Vegetarian Enchilada Casserole is made with layers of salsa, black beans, sweet potato, tomatoes, tortillas and is finished off with a sprinkle of cheese. A family-friendly enchilada casserole recipe, that’s as tasty as it is healthy. This Sweet Potato Black Bean Casserole is vegetarian and gluten-free, but can also be easily adapted to include meat.
My whole family loves Mexican food and I make some type of Mexican-inspired meal at least once a week. I often throw together our favorite shrimp fajitas, vegetarian enchiladas, turkey tacos or this hearty enchilada casserole. Add your favorite toppings and watch the rave reviews come in!
This post was originally published on 6/26/2014. It was republished on 4/27/20 with new content.
Sometimes there’s just nothing better than a piping hot casserole! This easy Sweet Potato Black Bean Casserole is so simple to put together, but really delivers in the flavor department. I love Mexican food, especially enchiladas, but sometimes I just don’t have the time to individually roll a million enchiladas. This enchilada casserole has all of the same flavors in half the prep time. You can even adapt the casserole to include your favorite ingredients. If you’re not much of a black bean fan, substitute chopped zucchini or mushrooms. The possibilities are endless!
How Do You Make This Vegetarian Enchilada Casserole?
The combo of sweet potatoes and black beans is a favorite of mine. Not only are they both delicious together, but they also pack a nutritional punch! There’s just 8 ingredients (+ seasonings) in this sweet potato black bean casserole. Everything gets stacked together in layers before it’s baked to golden brown perfection.
You’ll start by combining the sweet potato, black beans, tomatoes, onion, bell pepper and spices in a bowl. Alternatively, you can sauté the onion and bell pepper prior to combining them with the sweet potato. Then you’ll layer everything in the baking dish. Salsa is spooned out on the bottom of the dish and next it’s the tortillas and finally the sweet potato/black bean mixture. Spread more salsa and then repeat the layers. Finish off with cheese on top, if desired. Bake this yumminess at 400ºF for about 20-25 minutes and you’ll have yourself a meal the whole family will love.
- You definitely need to pre-cook the sweet potato before adding it to the black beans and other casserole ingredients. It should be soft and fork tender, but not overly mushy.
- If you prefer your onion and bell pepper to be soft, you can sauté them for a few minutes before adding them to the sweet potato mixture.
- Feel free to add meat to the sweet potato/black bean mixture. If using, I would add about 1 cup and you can use shredded rotisserie chicken or cooked ground chicken or turkey.
- This casserole can be assembled up to 4 hours before you plan to serve it. Simply cover it and store it in the fridge before baking.
- I recommend grating your own cheese for this recipe – it’s a little more work, but freshly grated cheese melts a lot smoother than the pre-shredded kind in a bag.
- This recipe can easily be doubled to feed a large crowd.
Enchilada Casserole Variations
There are so many different ways to customize this casserole to your preferences!
- Protein: Try using ground turkey, beef or shredded chicken. Rotisserie chicken works great.
- Beans: Use any kind of beans you have on hand. Pinto or kidney beans would work well.
- Tortillas: This recipe works well with both corn and flour tortillas, so choose whichever one your family prefers.
- Cheese: I typically make this dish with a Mexican cheese blend. I like the lite 3-cheese Mexican blend from Trader Joe’s. Other great cheese options are Monterey Jack, cheddar, mozzarella and pepper jack.
- Additions: You can add other ingredients to your casserole such as corn, green chiles, or diced jalapeño pepper.
- Toppings: Top your casserole with sour cream (or Greek yogurt), avocado or guacamole, crushed chips, pickled jalapeños, green onions or fresh cilantro.
How To Reheat Enchilada Casserole
To reheat the whole pan of enchilada casserole from the refrigerator, cover it with foil, then bake at 350 degrees F for about 20-30 minutes and until warmed through.
To reheat a single slice of enchilada casserole in the microwave, heat it on high for about 1 minute and 30 seconds. Check the center of the serving to see if it needs more heat. If it needs more heat, cook it a little longer in the microwave in 15-20 second increments.
Vegetarian Enchilada Casserole Video
What to serve with an enchilada casserole?
If you try this vegetarian enchilada casserole, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re baking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Sweet Potato Black Bean Casserole
- 1 large sweet potato, peeled and diced (cook in the microwave for about 8-10 minutes before cutting, to soften)*
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (14.5 oz.) can diced tomatoes, drained
- ½ onion, chopped
- 1 red or green bell pepper, chopped
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- ½ teaspoon ground cinnamon
- 1 cup salsa, divided
- 2-4 tortillas, depending on size (corn, flour, sprouted, gluten-free or whole wheat)
- 4 ounces shredded cheese, use dairy-free as desired (optional)
- Salt & pepper to taste
- Optional garnish: fresh cilantro, avocado sliced, guacamole, and/or sour cream
- Preheat oven to 400ºF. Spray an 8 x 8 baking dish with cooking spray; set aside.
- In a large bowl, combine diced sweet potato (that has been slightly softened), black beans, tomatoes, onion, bell pepper, chili powder, garlic salt, and cinnamon. Alternatively, you can sauté the onion and bell pepper before adding it to the sweet potato mixture.
- Spread ½ cup salsa on the bottom of the baking dish. Arrange a tortilla on top, ripping into strips to get the right fit. Spoon a large layer of sweet potato/black bean mixture over tortilla strips. Spread the remaining ½ cup salsa over the sweet potato/black bean layer.
- Add one more layer of tortillas and then add the rest of the sweet potato/black bean mixture over the tortilla layer. Top with cheese, if using.
- Bake, uncovered, 20-25 minutes and until cheese is melted and top is slightly browned. Let stand 5 minutes. Cut into squares and serve. Top with additional salsa, cilantro, and/or avocado, if desired.
- Enjoy! I know you will!