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?
5 Ingredient Mexican Brown Rice
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!
Did you make this recipe?
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Can it be cooked in crockpot?
I haven’t tried, so I can’t say for sure. If you give it a try, let us know how it turns out.
What happened to the old recipe?
Hi Sarah, The recipe was not changed. The pictures and text were just updated.
Could you use tortilla chips instead?
I think that would work great!
So happy you enjoyed!
I was looking for a vegetarian casserole that’s easy, vegan, gluten free, sugar free and tasty. This is hot all that and more. I can definitely take this to potlucks. I use vegan cheese on top and enchilada sauce. I add avocado and salsa with each serving. Thank you so much!
So happy you enjoyed and thanks so much for your comment!
Why no cumin? Just curious
Feel free to add any favorite seasoning!
It turned out great! I added another layer of cheese and baked it with tinfoil on and then off. I also used a larger dish.
Thanks for your comment! So happy it turned out great!
This was very tasty and definitely a do-over but may try a few tiny tweaks based of my husbands recommendations: a little texture next time (a few crunched up tortilla chips on the top layer before the cheese?) and acidity (squeeze of lime?) I would leave a few tablespoons of tomato juice in to keep it a little more moist. I loved the sour cream and avocado! That totally added to it!
So happy you enjoyed! Thanks so much for your feedback!
What size dice for the sweet potato please? Can’t wait to try this….😃
Pretty small and as seen in the pictures.
This was really good! Who knew that sweet potatoes were so good with black beans, etc. I added chicken and only did a little red pepper. And I cooked the onion and red pepper until softened.
Thanks for the recipe!
Oh that makes me so happy!! Thanks so much for your feedback!
I’m obsessed with this recipe! I’ve made it soooo many times. I like to use rotel or some sort of diced tomatoes with green chilies and I top mine with sour cream and feta. So delicious!
Sounds delicious! So happy you love this recipe!
This is a regular for me! Make it about once a month now and just made it again last night. As a vegetarian this is a great comfort food recipe that’s still healthy and has some protein! Thank you so much for the wonderful recipe!
That’s so awesome to hear and makes me so happy! Thanks so much for your comment!
This was soooo good! Definitely on the make again list! Thank you!
Yay! So happy you enjoyed!
I added taco seasoned chicken and omitted the tortillas and it was delicious! My husband was unexcited when I made it, but quickly went back for second and thirds!
So happy you enjoyed and thanks so much for taking time to leave feedback!
I am so happy to find your site while browsing for casserole recipe yesterday. I tried this for lunch today and it was delicious!
The husband just didn’t like it as much as we do, though, because the sauce I used was a bit sweet and I chopped the veggies bigger, and he doesn’t like veggies very much, so he prefers that they’re not very obvious. Hehhee. And he doesn’t like sweet dishes, too.
But my kids and I do. Filipinos have sweet tooth! My 3 year-old was asking to have more even if he still had some on his plate. 🙂
I sautéed the onion, pepper, and tomatoes (I used fresh because I didn’t have canned ones).
I will keep on coming back here to try more recipes. Thank you once again.
Yay! So happy that you and your kids enjoyed! Thanks for taking time to leave feedback!
I am super picky about my cooking, but I said multiple times while eating this, “this is SO good”!! Love the flavor combinations. Actually added mushrooms because I had some that I needed to use up. Also added cumin because it is one of my favorite spices. Topped with arugula, cilantro, Greek yogurt and avocado. Definitely will make multiple times in the future. Thanks!
Whoo hoo! So glad you liked it! Thanks so much for your feedback.
I forgot to mention – we use a dutch oven with a lid to help the potatoes cook faster as we don’t have a microwave!
Great easy, healthy and filling recipe! We make this often, especially when we are running low on meat and/or produce and all we have left are canned goods and potatoes, lol. We omit the tortillas as they’re not something we usually have on hand, and sometimes will omit the cheese if we want a vegan meal. It’s great either way! This is a meal I recommend to any of my omnivore friends who want to try a straightforward yet delicious vegetarian meal.
This is awesome! I’m so happy that you have enjoyed the recipe multiple times. Your feedback is much appreciated!
This had such delicious flavors! A new family favorite… I will be making this again for sure!
This was amazing. The recipe was perfect and I enjoyed the flavor profile. Super quick and easy. Will be making this one a lot!
Awesome! That makes me so happy!
This is sooo good!
Thank you so much for this recipe, it’s a fan favourite already.
I’m a terrible cook but still managed to make this and it came out soo good.
I’ll be trying more of your recipes in the future.
Thanks once again.
Yay! I love hearing that. I’m so happy you enjoyed!
This was super tasty! I’m not a fan of cinnamon in Mexican dishes, so I left it out. Other than that, I followed the recipe to a tee and definitely enjoyed. I will make this again for sure.
Very tasty but next time I would pre cook the onion and bell pepper a bit before mixing with other ingredients. It was a little to crunchy and raw for me even after baking it! Will make again, lot’s of flavor and my hubby liked it too!
Glad you enjoyed! I will add a note to the recipe about sautéing the veggies. Thanks for your feedback!
This was so good! Loved the flavors and textures. I will for sure be making again!
By any chance, is the cinnamon a typo? My family loves this, but not when I added cinnamon.
No typo! Adding cinnamon to certain Mexican recipes can add a delicious depth of flavor. Of course, it can definitely be left out.
Hi! I was wondering what type of salsa is used for this recipe?
You can use any favorite variety. I just use what I have on hand.
Made this tonight and added ground beef layers seasoned with the same spices and cooked the onion with the beef, along with adding a layer of green chilies. The flavor was delicious, but the yams were still crunchy. When I make this again, I think I will mash the yams to make sure they are cooked (and I think it would taste good too)!
Thanks so much for your feedback! Glad you enjoyed!
Great recipe. Easy to skip or sub cheese and use corn tortillas for gluten and dairy free. Corn is nice addition.
Thanks so much for taking time to comment! So glad you enjoyed!
because I’m not a fan of sweet potatoes , will using yellow/white potatoes affect the taste and/or texture of the casserole ?
That should work just fine!
Hi! I’m wondering if you’ve ever tried making it in a crockpot and how long you think it would take to cook? Looks delicious and can’t wait to try it.
I haven’t tried that but I love the idea! I’m thinking 6ish hours. Please let us know if you try it!
Thanks for another great recipe! We love your turkey taco recipe and decided to give this a try to change things up. I’m so glad we did because this is my new favorite dinner!
So happy to hear that!! We love this dinner too!
I made this this morning and baked it for dinner. It was sooo good! I did not have salsa, but I did have enchilada sauce which turned out great! Next time I’ll try salsa. Thank you for the great make ahead recipe!
So happy to hear you enjoyed and glad to know that this dish worked great using enchilada sauce! Thanks so much for your comment!
My family loved this! It’s super healthy and so tasty. I will be making this again soon!
This is delicious! Thank you for sharing it! Have you ever tried enchilada sauce in place of salsa? I’m wondering if enchilada sauce would be too thin. Thank you!
Thanks for your comment! I’m so happy you enjoyed. I haven’t tried the enchilada sauce, but that’s a great idea!
Made this tonight! Excellent flavor … a new family fave!
Yay! So glad you enjoyed, Christine!
I just tried this recipe and I absolutely loved it! So delicious! I did add some taco seasoning to the seasonings but otherwise followed the instructions exactly. It turned so well. Everyone really enjoyed it and I felt very proud.
Oh that makes me so happy! Thanks so much for your comment!
This is a definite winner!! I made this for a vegetarian meal for some family members and it was incredibly delicious!!!!! Don’t even hesitate to try this recipe. I followed it exactly except I roasted fresh tomatoes (the last from my garden) in my oven and used 2 cups instead of canned tomatoes. I will make this over and over. Fantastic combination of seasonings.
What an amazing compliment! So happy your family enjoyed!
Loved this. Was absolutely delicious 😋
So happy to hear it!
Second time making it, changed it up and made more layers. Having company so wanted something different. This was awesome!
Yay! Love to hear that you enjoyed and you’re even making it a second time!
This was absolutely delicious! My entire family loved it. The touch of cinnamon makes for a great flavor combination. It was so quick and easy to make that this recipe will be in our weekly rotation.
I’m so happy to hear that your family enjoyed and thanks so much for taking time to leave feedback!
Made this twice now! My husband and son love it. We really like the flavors and it is so easy to throw it together, since I usually have all the ingredients on hand. So yummy and a sneaky way to get in some extra veggies for my 12 year old!
Yay! So glad you enjoyed. Thanks so much for your comment!
I don’t know why I can’t give this 5 stars. It is excellent!! I used 3 oz of the Mexican cheese and 2 oz of Cotija cheese plus a lot more of the spices. Will definitely make it again and its only 4 points on WE!
So glad you enjoyed! Thanks for the comment. You’re the second person to have trouble rating a recipe… I’ll have to see what’s going on with that.
Great recipe! Mine turned out to have a lot of liquid – any ideas what might’ve gone wrong ? I followed the recipe exactly (including draining the beans) except for adding some corn (drained).
Never mind, I didn’t drain the tomatoes !! ughh
I did that, too. Mine was juicy, but a great flavor!
I came upon this recipe today and decided to try it. I love easy casseroles. I added meatless ground meat to it and it taste amazing!!! I love the touch of cinnamon and the flavor it adds.
So glad you enjoyed, Tiffany! Thanks for commenting your feedback!
This was such a great recipe! I loved the sweet potato black bean flavor combination. We didn’t add any cheese and it still came out fabulous!
Made without the tortillas and was still delicious
So glad to hear that! Thanks for your comment!
Am I microwaving the whole sweet potato first or the diced pieces? Excited to make this!
I do this before microwaving it and it will make dicing it so much easier. Enjoy!
THIS. RECIPE IS. AMAZING.
Awesome!! I’m so glad you love the recipe, Erin!
Would love to try adding brown rice or quinoa to the filling for bit more protein. Would any one like to help me decide what to use? Thanks in advance for any help!
This is a very filling dish due to the black beans and sweet potato, but either a bit of brown rice or quinoa would probably work just fine added in.
I made this today. The flavour is amazing. It was quick and easy to make. I did use the cheese and topped it with fresh cilantro and diced avocado. It has a lot of flavour and would still be great without the garnish. I’m excited to have leftovers for my lunch at work this week. Thanks for sharing!
Yay! So glad you enjoyed and thanks so much for taking time to leave feedback!
Absolutely delicious every time! I use butternut squash instead of sweet potato only because I misread the recipe the first time I made it. What a hit with everyone!
That is so awesome to hear! I love the idea of using butternut squash. I’ll have to try that next time I make it.
Definitely a keeper recipe! My family loved it!
Yay! So glad that your family loved this!
This recipe looks yummy. I still intend on making it, but I was wondering if you could make it in a Crock-Pot.
I’m not quite sure. Let us know if you give it a try!
Thanks for the recipe – it looks fantastic! I was just wondering if you could let me know how many grams (roughly) the sweet potato you used was? I’ve tried a few recipes from the US (I’m in Australia) with sweet potatoes and the ones here seem to be a lot small than the ones in the US! Thanks heaps.
I’m so sorry, I’m not sure in grams, but the measurements don’t have to be exact. If you’re using smaller sweet potatoes, I would use two. Hope you get a chance to give it a try. 🙂
Excellent. I have made this several times and it is amazing with or without cheese. I use butternut squash instead of sweet potato (a diet thing) and a lot of fresh cilantro. Next I am going to try it with the tortillas on the side as they get soggy. The cinnamon in this is alluring. Making a double batch for company works really well! Thanks for a great and very easy recipe.
That’s awesome! I’m so glad that you enjoyed this dish. It’s been quite some time since I’ve made… thanks for reminding me about it. I may try butternut squash next time too. Love that idea!
We modified this slightly – added 1/2 lb ground beef (per my husband’s insistence), took out the tortillas/mixed in the salsa and served it as a dip with chips. It was FANTASTIC! Definitely a new family favorite. Thanks!!
That’s a fabulous idea! Thanks so much for sharing and I’m so glad your family loved it!
I put this in an oven safe dish, cover, place on a trivet and add a some water under the trivet and cook in my pressure cooker for 4 minutes, release the pressure and its done without heating up the house. Yummy. You can do casseroles in a pressure cooker in a fraction of the time without heating up your home. Saves time and energy.
Awesome! I’ll have to try this!
i made this tonight for dinner. So easy! So yummy! Thanks for having the nutritional data posted. I froze the leftovers, so I’ll report back to let folks know if it freezes well. I plan to add your site to my reading list. Peace!
Thanks so much for your comment! I’m so glad that you enjoyed it and do let us know about your freezing results. 🙂
Has anyone tried freezing this? Did it defrost OK?
I haven’t tried freezing this, but I have made it ahead of time and stored it in the fridge for the day and then cooked it the next night. I really think it would work just fine to freeze it. Good luck! Let me know how it works out, if you give it a try. 🙂
Kim, this looks fabulous–Love the flavors and colors!
This casserole was divine! The whole family enjoyed and I’ll definitely be adding this to our monthly menu rotation!
Tasty recipe but my sweet potato was way undercooked, even though I microwaved it. Next time I’ll dice and sautee it a few minutes before adding to the mix. Otherwise great!
Sorry about that… I’ve heard different results. I think it may have to do with the sweet potato- some just seem to cook better than others. Glad it at least tasted great, though!
Is it necessary to microwave the sweet potato? Is this done before or after dicing it?
Hi Angie, I microwave the sweet potato before dicing it and I only do it to ensure that it is fully cooked and soft in the casserole. It might work just fine without microwaving it, but I’ve never tried it. Let me know, if you do give it a try. 🙂
I definitely think you need to microwave the potato before baking the casserole. I microwaved it 3 minutes and it was fairly soft but I still ended up baking the casserole an hour so all the veggies were softer. It was tasty!
Thanks, Angie, for your comment. Good to know and glad that it came out tasty!
This turned out fabulous! Great flavor and super filling!
I love the sweet potato black bean combo and serve it open face on a tortilla of choice with a fried egg on top and a few shakes of hot sauce for a delish any time of day meal
This was so good! My friends and I made it this weekend, and it was a bit hit. Love the cinnamon, too.
Thanks so much for your comment… glad it was a hit!
this was delicious! I’m definitely making this again! thanks for sharing!
A healthier option for a family favorite.
So glad you enjoyed!
I can’t stop making this, so delicious!!! Just as well it feeds six people, that’s a portion each for my husband and daughter and 4 portions for me!
Haha… I’m so glad you guys love it! Thanks so much for your comment!
Stopping by to let you know I featured your fabulous post on Foodie Fridays this week. This recipe was so tasty! I’ll be making this one on a regular basis.
Thanks so much for the feature!!
This was amazing! Love Sweet Potato recipes and this one was especially delicious!
This was so delicious!! I love sweet potato anything and this recipe hit the spot!
Oh, me too, girl!
Loved this recipe so much! Such a tasty dinner my whole family enjoyed!
Thanks, Tina! A simple, but tasty dinner is always a favorite in my household. 😉
Thanks for the yummy recipe! it’s a new family favorite!
Yay! So glad that you enjoyed!
So good! This was easy to make and the whole family enjoyed. I’ll definitely be making this again!
This was fabulous and the perfect filling dinner! I looovee the flavor combinations!
Thanks, Christine and me too! I’m always up for a meal that includes sweet potatoes!
I loved the black bean sweet potato combo! I am also a fan of casseroles because it is an easy way to sneak in vegetables. Haha! Plus, since it’s just me and the Hubs it usually makes lots of leftovers, which is nice since we both like leftovers. Will be making this recipe again!
Exactly! We love leftovers over here too; which is a very good thing!
I baked this COVERED for 30 min and then uncovered for the last 10 or so minutes and that was perfect. It had great flavor and was really delicious!
Made this type of recipe lots! I’ve added spinach too and we love it. I don’t like left overs but this keep beautifully and reheats perfectly! It’s very versatile for different ingredients!
Used to roll them like enchiladas but this is way more practical! A definite recipe to keep!!
Thanks so much for your comment, Nancy! So happy to hear that you enjoyed this recipe!