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serving of Mexican casserole on a blue plate with avocado slices and cilantro
3.94 from 280 votes
Nutrition Facts
Sweet Potato Black Bean Casserole
Amount Per Serving (1 serving)
Calories 185 Calories from Fat 21
% Daily Value*
Fat 2.3g4%
Saturated Fat 1g6%
Cholesterol 5mg2%
Sodium 867.2mg38%
Potassium 518.6mg15%
Carbohydrates 31.5g11%
Fiber 8.9g37%
Sugar 7.1g8%
Protein 9.6g19%
Vitamin A 8840IU177%
Vitamin C 22.5mg27%
Calcium 294mg29%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:6 servings
Sweet Potato Black Bean Casserole
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins

A family-friendly Mexican-inspired 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.

  • 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
  1. Preheat oven to 400ºF. Spray an 8 x 8 baking dish with cooking spray; set aside.

  2. 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.

  3. 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.
  4. 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.

  5. 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.
  6. Enjoy! I know you will!
Recipe Notes

*Precooked sweet potato should be soft and fork tender, but not overly mushy.

Nutritional information calculated for 6 evenly divided servings with the use of 3 corn tortillas and 1/2 cup of Trader Joe's lite 3 cheese blend.

Author: Kim
Course: Main
Cuisine: Mexican, Tex-Mex
Keyword: enchilada casserole, sweet potato black bean casserole, vegetarian enchilada casserole

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