Sweet Potato Black Bean Casserole with Tortillas

Sweet Potato Black Bean Casserole

Sweet potato, black beans, and corn tortillas bake in red enchilada sauce beneath a layer of melted cheese. The tortillas soften into saucy layers, while whole beans remain visible on top. After a short rest, sour cream, salsa, avocado, red onion, and cilantro add a fresh finish.

Coarsely grating and precooking the sweet potato makes the relatively short oven bake work: the potato is nearly tender before the layers go into the oven.

Ingredients for Sweet Potato Black Bean Casserole

• 1 lb sweet potatoes, about 2 medium, peeled and coarsely grated (450g)
• 2 cans black beans (15 oz each), drained and rinsed; reserve about 1/2 cup for the top
• 1 small yellow onion, diced (about 120g)
• 1 tablespoon olive oil
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon kosher salt, or less if the enchilada sauce is salty
• 1 1/2 cups red enchilada sauce (about 360g)
• 8 small corn tortillas, torn into large pieces (about 200g)
• 1 1/2 cups shredded cheddar or cheddar-forward Mexican cheese blend (about 170g)
• 1/3 cup sour cream (about 80g)
• 1 medium avocado, diced
• 1/4 cup chunky red salsa
• 2 tablespoons finely diced red onion
• 2 tablespoons fresh cilantro leaves

Equipment: Use a deep-sided 10-inch oven-safe skillet, and check that its handle is oven-safe. If needed, cook the filling in a skillet and assemble the casserole in a lightly oiled, roughly 2-quart round baking dish.

How to Make Sweet Potato Black Bean Casserole

1. Preheat and prepare: Heat the oven to 375°F (190°C). Grate the sweet potatoes, dice the yellow onion, and drain and rinse the beans well. Reserve about 1/2 cup beans for the top.
2. Precook the sweet potato: Heat the olive oil in the skillet over medium heat. Cook the yellow onion until softened. Add the grated sweet potato, cumin, and salt, and cook, stirring, until the potato is nearly tender, about 10–12 minutes total for the skillet phase. If it sticks, add up to 2 tablespoons water and cook until the added moisture evaporates.
3. Add the beans: Remove the skillet from the heat. Gently fold in the remaining beans, keeping them mostly whole. Transfer the filling to a bowl.
4. Build the layers: Spread a thin layer of enchilada sauce across the bottom of the skillet. Add half the tortillas, half the filling, a thin layer of sauce, and about 1/2 cup cheese. Repeat with the remaining tortillas, filling, and sauce. Finish with the remaining cheese and reserved beans. Spread the sauce across the layers rather than pouring it in one spot.
5. Bake uncovered: Bake for about 23–28 minutes, beginning to check at 20 minutes. The sauce should bubble at the edges, the center should be hot, and the cheese should be melted with a few browned spots. Check a bit of sweet potato from the center; it should be fully tender. If the cheese has melted but the potato is still firm, loosely cover the skillet and continue baking until tender. A baking dish may take longer to heat through.
6. Rest and top: Let the casserole rest for 5–10 minutes. Add the sour cream, salsa, avocado, red onion, and cilantro near the center just before serving. Scoop or cut portions from the skillet; the tortilla layers will be soft and moist.

Why Grate and Precook the Sweet Potato?

Coarse shreds soften faster than large cubes. Cook the potato until nearly tender before layering so it finishes cooking as the casserole heats through and the cheese melts. If you add water to prevent sticking, let it cook off before assembling; the filling should be moist, not wet.

How to Keep the Layers from Getting Watery

Drain the beans thoroughly and measure the enchilada sauce. Spread it in thin layers to moisten the tortillas without leaving a pool of liquid. The tortillas are meant to soften rather than turn crisp, and the brief rest helps the casserole hold together when served.

Storing and Reheating Leftovers

Cool leftovers, cover, and refrigerate for 3–4 days. Keep fresh toppings separate. Microwave individual portions until hot, or reheat a larger amount at 325°F (165°C) until hot, loosely covering it if the edges begin to dry. Add the toppings after reheating.

For make-ahead preparation, cook and chill the filling separately, then assemble the layers before baking. If freezing baked portions, leave off the fresh toppings. The soft tortillas may change texture after thawing and reheating.

For a different sweet potato dinner, try this Southwestern ground beef sweet potato skillet.

Nutrition

Approximate per serving (1/6 of the casserole, including toppings): 500 calories, 19g protein, 20g fat, and 62g carbohydrates. Approximate per 100g: 150 calories, 6g protein, 6g fat, and 19g carbohydrates. Values vary with the brands used, the drained weight of the beans, and the final cooked weight.