Spicy Black Bean and Sweet Potato Enchilada Casserole

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
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This Spicy Black Bean and Sweet Potato Enchilada Casserole is a delightful blend of hearty, nourishing ingredients with a kick of spice. Perfect for a cozy dinner, it’s an easy dish that brings comfort and flavor all in one baking dish.

Ingredients for Spicy Black Bean and Sweet Potato Enchilada Casserole

Olive oil is used to sauté the veggies, adding a smooth richness. Onion and garlic form the aromatic base, infusing the dish with savory depth. The spices — cumin, chili powder, and cayenne pepper — bring warmth and a hint of heat. Black beans provide protein and a hearty texture, while sweet potatoes add a touch of natural sweetness and color. Fire-roasted diced tomatoes introduce a smoky, tangy element. Corn tortillas add structure to the casserole, and Monterey Jack cheese offers a creamy, melty finish. Finally, cilantro adds a fresh, herbaceous note to brighten the dish.

Tips & Tricks

  • Use a fork to test the doneness of the sweet potatoes — they should be tender but not mushy.
  • For a spicier kick, add more cayenne pepper or a dash of hot sauce.
  • Letting the casserole rest for a few minutes before serving helps it hold its shape better when cut.

Serving Suggestions

This casserole pairs wonderfully with a crisp green salad tossed in a lime vinaigrette. You could also serve it alongside a bowl of guacamole and tortilla chips for added texture and flavor contrast.

Frequently Asked Questions

Can I use flour tortillas instead of corn?
Yes, but corn tortillas hold up better without getting too soggy.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

Spicy Black Bean and Sweet Potato Enchilada Casserole Recipe Walkthrough

First, preheat your oven to 375°F (190°C) to get it ready for baking. While the oven is warming up, grab a large skillet and heat up some olive oil over medium heat. Toss in your diced onion and minced garlic, letting them cook until translucent and fragrant — this usually takes about 5 minutes.

Next, stir in the cumin, chili powder, and cayenne pepper. Give it a minute to let the spices bloom, releasing their wonderful aromas. Then, add in the cooked black beans, cubed sweet potatoes, and canned fire-roasted diced tomatoes. Let everything cook together for about 10 minutes, stirring occasionally, until the sweet potatoes are tender to a fork.

Now, grab a baking dish and lightly grease it to prevent sticking. Arrange half of your corn tortilla strips on the bottom, forming a base layer. Spread half of the bean and sweet potato mixture over the tortillas, then sprinkle half of the Monterey Jack cheese on top. Repeat these layers one more time, finishing with a generous sprinkle of cheese on top.

Cover the dish with foil and pop it into the oven. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes. This final bake will make the cheese bubbly and golden. Once out of the oven, let it cool slightly before garnishing with freshly chopped cilantro.

Why You'll Love This Recipe

  • Easy to prepare and perfect for weeknight dinners.
  • A delicious way to enjoy vegetarian cuisine.
  • The combination of sweet and spicy flavors is irresistible.
  • It’s a budget-friendly meal using pantry staples.

Ingredients

1 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1/4 tsp cayenne pepper
2 cups cooked black beans
2 cups sweet potatoes, peeled and cubed
1 can (14 oz) fire-roasted diced tomatoes
8 small corn tortillas, cut into strips
1 cup shredded Monterey Jack cheese
1/4 cup chopped cilantro
Salt and pepper to taste

Step-by-step Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
3. Stir in cumin, chili powder, and cayenne pepper, cooking for another minute.
4. Add black beans, sweet potatoes, and diced tomatoes. Cook for 10 minutes or until sweet potatoes are tender.
5. Lightly grease a baking dish. Layer half of the tortilla strips on the bottom.
6. Spread half of the bean and sweet potato mixture over the tortillas.
7. Sprinkle half of the Monterey Jack cheese over the mixture.
8. Repeat layers, ending with cheese on top.
9. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes or until cheese is bubbly and golden.
10. Garnish with chopped cilantro before serving.

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