Sweet Potato Enchilada Casserole is a meatless meal, combining sweet potatoes and black beans with tortillas, cheese, and a homemade enchilada sauce that is key to great flavor. You are going to want this in your arsenal for healthy eating!
Meatless Monday is a thing. It’s an opportunity for us all to take a break from eating meat, and for focusing on more plant based foods. We don’t always eat meatless on Mondays, but we try to at least one or two days per week. There are always eggs, and there is really nothing better than eating avocado toast with poached eggs, and a side of roasted vegetables.
This Sweet Potato Enchilada Casserole is pretty great, because it not only tastes amazing, it’s a large recipe that will allow you to have several meatless meals during the week. Since it’s lean and mean, I cut this casserole into eight large pieces, which is more than enough for even a large appetite.
Ingredients needed for Sweet Potato Enchilada Casserole:
These ingredients are staples in my kitchen. You can also make the enchilada sauce several days in advance and store it in the refrigerator or the freezer.
- Potatoes – You’ll need about 2.5 pounds of sweet potatoes, peeled and cubed
- Beans – Black Beans were used, but you could use another type of bean if desired.
- Olive Oil – For the sautéed veggies.
- Veggies – Onion, Jalapeno, and Garlic.
- S & P – I normally use kosher salt and freshly ground black pepper.
- Enchilada Sauce – This is the key ingredient. Make up a batch of my homemade enchilada sauce for maximum flavor, and freeze whatever you don’t use. It’s good in so many other recipes!
- Tortillas – I used a lower carb, 70 calorie tortilla version, and it was perfect.
- Cheese – Mexican cheese highly recommended, but other kinds work too.
- To serve – Use some chopped up cilantro for the top of the casserole, some cilantro lime rice, and avocado slices. So good!
How to make Sweet Potato Enchilada Casserole:
- Make sauce. If possible, make the enchilada sauce in advance and store it in the refrigerator. You’ll need about two cups of sauce for this recipe. See the homemade recipe on the blog.
- Cook potatoes. Place cubed potatoes in a medium stock pot, covered with water and plenty of salt. Bring to a boil, and then reduce to a simmer. Cook until the potatoes are fork tender. Strain the water off, and place back in pan and return to stove to get additional moisture off. Remove to a large mixing bowl.
- Sauté the veggies. In a medium sauté pan, add olive oil and chopped onions, jalapeños, and salt & pepper. Cook for several minutes, or until softened. Add garlic and stir for 30 seconds. Spoon veggies into the mixing bowel with the potatoes.
- Add beans and mash. Rinse and strain the canned beans. Add them to the mixing bowl, and mash the entire mixture with a potato masher until well combined. It’s ok for the potatoes to have some chunks remaining.
- Assemble casserole. In a 9×13 casserole dish, add a few spoonfuls of enchilada sauce to the bottom of the dish, and spread evenly. Then slice tortillas in half, and layer three (or six halves) tortillas on top of the sauce. Then add 1/2 of the sweet potato bean mixture, followed by about 3/4 cup sauce, and then one cup of cheese. Follow by another layer of tortillas, the remaining sweet potato bean mixture, 3/4 cup sauce, the remaining tortillas, and then the remaining sauce. Top with another cup of cheese.
- Bake. Bake casserole, uncovered, for approximately 30 minutes, or until it’s slightly browned on top, and hot and bubbly. Remove casserole from the oven and let it sit for about 15 minutes before serving.
- Serve. Serve large servings of enchilada casserole with a sprinkle of cilantro, some cilantro lime rice, and a few avocado slices. Enjoy!
Can I use store-bought enchilada sauce for these enchiladas?
Yes, you can use store-bought sauce, but the homemade version is SO worth it. If you follow my directions, the sauce cooks fairly quickly. I often double it and freeze a bunch for other recipes. I highly recommend! 😀
Can I freeze these enchiladas?
I don’t recommend freezing this dish, because the sweet potatoes will produce extra moisture. Soggy enchiladas are no bueno!
Other enchiladas on the blog that you’ll enjoy:
- Green Chili Chicken Enchiladas – These use salsa verde instead of enchilada sauce. A great alternative.
- Shredded Beef Chipotle Enchiladas – This is a nice, beefy recipe that I happen to love.
- Chicken Tortilla Soup – Not enchiladas, but it includes the homemade enchilada sauce, and has such a great flavor. Healthy too!
Kitchen Tools used for this recipe:
- Peeler – Used to peel the sweet potatoes.
- Potato Masher – For mashing the potatoes.
- Global 7-inch Knife – My fav kitchen knife.
Try these enchiladas next! Green Chili Chicken Enchiladas
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Sweet Potato Enchilada Casserole
- 1 Tablespoon olive oil
- 1 large yellow onion – chopped
- 1 medium jalapeno – diced
- 3 cloves garlic – minced
- kosher salt and freshly ground black pepper – to taste
- 2.5 pounds sweet potatoes – peeled and cubed
- 30 oz. black beans – rinsed and strained
- 2 cups homemade enchilada sauce
- 9 medium flour tortillas
- 8 oz. Mexican cheese
- cilantro – to serve
- cilantro lime rice – to serve
- avocado slices – to serve
- Place cubed potatoes in mediun stock pot, and cover with water. Bring to a boil, add plenty of kosher salt, and reduce to a simmer. Cook until the potatoes are cooked through, approximately 25 minutes. Strain potatoes, add back to hot pan, and place back on stove briefly to cook out any remaining liquid.
- Pour potatoes into a mixing bowl. Use a potato masher to mash. Add black beans to mixture.
- Wipe out pan and place back on stove. Heat olive oil over medium-high heat, and add onion and jalapeno. Saute until softened, approximately 5-6 minutes. Add cooked onions and jalapenos to mixing bowl with sweet potatoes, and stir well.
- In a 9×13 baking dish, add a few tablespoons of enchilada sauce, and spread evenly throughout. Place three tortillas on top, then add about 1/2 of sweet potato mixture, and spread to all edges of pan. Spoon one cup of enchilada sauce on top, and then one cup of cheese. Repeat with three tortillas, 1/2 of the sweet potato mixture, one cup of enchilada sauce, and three tortillas. Then spread another 1/2 cup of sauce, followed by the remaining one cup of cheese.
- Bake casserole on 350 degrees for about 30 minutes, or until it's hot and bubbly.
- Remove from oven and let the casserole sit for about 15 minutes before serving.
- Serve with a sprinkle of cilantro, cilantro lime rice, and avocado slices.