Sweet Potato Black Bean Enchilada Casserole is a hearty and delicious vegetarian casserole that is filled with a sweet potato and black bean filling, a homemade green chile sauce, and lots of cheese!
Lately we've been trying to cut back on meat in our daily diets. We will never be fully vegetarian, but I recognize the environmental impacts that meat consumption has, and am trying to be more conscientious about it. Luckily, when I have recipes like Sweet Potato Black Bean Enchilada Casserole to serve my family, they don't miss the meat one bit!
My kids can be quite picky sometimes, but they absolutely love this enchilada casserole recipe (just as much as they love my Turkey Enchilada Casserole!). This recipe is actually almost 10 years old, and I've been making it ever since.
To start making this vegetarian enchilada casserole, you'll want to cook the sweet potatoes. You can certainly bake them like a baked potato, but I prefer to microwave them whole, with a bunch of fork holes all over them. Microwaving the sweet potato is super fast and easy! The amount of time will obviously depend on how large your sweet potato is, but I usually start at 5 minutes and do 1-2 additional minute increments as needed.
Once the sweet potato is cooked and the flesh is mashed, you combine it with black beans, diced green chiles, cumin, chili powder, garlic, and salt. This will be the filling of the casserole.
Next, make the green chile sauce. In a small saucepan, combine the diced green chiles, vegetable broth, chili powder, and garlic over medium heat. Once it is simmering, add a little bit of cornstarch that has been mixed in 1 tablespoon of water. This will thicken the sauce.
Now it's time to assemble. Each tortilla gets spread with about a tablespoon of cream cheese and then layered with the sweet potato mixture and green chile sauce. After 3 layers, top the entire thing with cheese and then bake! The sweet potato black bean enchilada casserole is baked for 25-30 minutes. It is best served topped with some chopped chopped cilantro and green onions.
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You've combined two of my favorite foods in one place -- sweet potatoes and black beans.
I'm glad to hear that you are feeling better too.
this looks fantastic! as soon as i'm off this low oxalate diet, i will be making and devouring this.
Glad your feeling better, trust me, I know how horrible it is to have GI issues. I'm just glad your's aren't chronic.
hope your able to enjoy some sun and sand.
What a awesome thing you are doing, I do hope you can share more! So glad you can help pass on your knowledge to help these children!
You must have made their days.
I would love to see some of the local food you get to eat in the DR. I hope you are enjoying your experience there! I'm a new follower and look forward to future posts!
glad your feeling better...i cannot beleive those conditions, but am so happy you are there to help..the pics are too cute!! a great recipe...have a great weekend!!
sweetlife
glad you are feeling better. I love your photos and this recipe!
I can't wait to see all of your pictures!!!! Thanks for posting these....such an amazing, unforgettable experience!!
Hello, getting ready to make this for the first time. I’m very much looking forward to trying this recipe. However, I can’t find how much veg broth to use. And what size baking dish. All I’ve seen is 9”. Is that 9” square??
Hi Jan! I added the vegetable broth amount - thank you for bringing that to my attention! I use a 9" square baking dish. A round one would work, too - this is a really forgiving recipe 🙂