Every Helping
Sign in

Dinner recipe · from the recipe book

Sweet Potato Black Bean Enchilada Casserole

Layers of soft corn tortillas, smoky roasted sweet potato and cumin-spiced black beans in a tangy red chile tomato sauce, finished with bubbling melted cheddar and fresh cilantro.

Sweet Potato Black Bean Enchilada Casserole

Ingredients

  • 4½ medium600 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 3 cups510 gBlack beans, canned, drained and rinsed
  • 12 tortillas288 gCorn tortillascut in half
  • 1½ medium160 gYellow oniondiced
  • 1 cup chopped150 gRed bell pepperdiced
  • 4 cloves12 gGarlicminced
  • 14 oz400 gDiced tomatoes, canned
  • 2 tbsp32 gTomato paste
  • ½ cup120 gWater
  • 1 tbsp8 gChili powder
  • 1 tbsp6 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried oregano
  • ¼ tsp0.5 gGround cinnamon
  • 2 tbsp27 gOlive oil
  • ½ tsp3 gSalt
  • 1⅓ cups shredded150 gCheddar cheeseshredded
  • 1 cup136 gCorn kernels, frozen
  • 1 cup chopped16 gFresh cilantrochopped
  • ½ lime, juiced22 gLime juice

Steps

  1. Heat the oven to 425°F (220°C). Toss the sweet potato with half the olive oil and a pinch of the salt on a rimmed baking sheet and roast 20–25 minutes, until tender and browned at the edges.
  2. Meanwhile, warm the remaining olive oil in a saucepan over medium heat. Cook the onion and bell pepper 6 minutes until soft, then add the garlic, chili powder, cumin, paprika, oregano and cinnamon and stir 1 minute.
  3. Stir in the tomato paste, canned tomatoes, water and the rest of the salt. Simmer 10 minutes, then blend smooth if you like.
  4. In a bowl, combine the roasted sweet potato, black beans, corn, half the cilantro and the lime juice.
  5. Lower the oven to 375°F (190°C). Spread a thin layer of sauce in a 9x13-inch baking dish. Layer a third of the tortillas, half the filling, a third of the sauce and a third of the cheddar; repeat, then finish with the last tortillas, sauce and cheddar.
  6. Cover with foil and bake 20 minutes, then uncover and bake 10 minutes more, until bubbling and the cheese is golden.
  7. Rest 10 minutes, scatter with the remaining cilantro, and cut into 6 portions.

Contains: Milk.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 19, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book