Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb sweet potatoes, peeled and cut into 3/4-inch cubes
- 2 tbsp olive oil, divided
- 1 1/2 tsp kosher salt, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp black pepper
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 (15 oz) cans black beans, rinsed and drained
- 1 (20 oz) can red enchilada sauce
- 12 (6-inch) corn tortillas
- 8 oz Monterey Jack, shredded (about 2 cups)
- 4 oz sharp cheddar, shredded (about 1 cup)
- Optional: 1 tbsp minced chipotle in adobo (for smoky heat)
- To finish: 1/3 cup chopped cilantro, 2 limes cut into wedges
Do This
- 1) Roast sweet potatoes at 425°F for 20–25 minutes with oil, salt, cumin, and smoked paprika.
- 2) Sauté onion and peppers in oil 6–8 minutes; add garlic 30 seconds.
- 3) Stir in black beans (and chipotle if using); warm 2 minutes.
- 4) Lower oven to 375°F. Lightly oil a 9×13-inch baking dish.
- 5) Layer: enchilada sauce, tortillas, sweet potatoes + bean mixture, cheese; repeat; finish with sauce + cheese.
- 6) Bake covered 20 minutes, then uncovered 10–15 minutes until bubbly and melty.
- 7) Rest 10 minutes; top with cilantro and a squeeze of lime.
Why You’ll Love This Recipe
- Big, balanced flavor: smoky enchilada sauce, sweet roasted potatoes, and savory beans in every bite.
- Weeknight-friendly: straightforward layers, simple ingredients, and hands-off baking time.
- Great for feeding a crowd: hearty, sliceable, and easy to serve.
- Flexible: easy to make spicier, cheesier, or add extra veggies.
Grocery List
- Produce: sweet potatoes (2 lb), yellow onion (1), red bell pepper (1), green bell pepper (1), garlic (1 head), cilantro (1 small bunch), limes (2)
- Dairy: Monterey Jack cheese (8 oz), sharp cheddar cheese (4 oz)
- Pantry: olive oil, kosher salt, black pepper, ground cumin, smoked paprika, canned black beans (2 x 15 oz), red enchilada sauce (20 oz), corn tortillas (12 small)
Full Ingredients
Roasted Sweet Potatoes
- 2 lb sweet potatoes, peeled and cut into 3/4-inch cubes (about 6 cups)
- 1 1/2 tbsp olive oil
- 3/4 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp black pepper
Bean & Pepper Filling
- 1/2 tbsp olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 (15 oz) cans black beans, rinsed and drained
- 1/2 tsp kosher salt
- Optional for smoky heat: 1 tbsp minced chipotle in adobo sauce
For Assembling
- 1 (20 oz) can red enchilada sauce
- 12 (6-inch) corn tortillas
- 8 oz Monterey Jack cheese, shredded (about 2 cups), divided
- 4 oz sharp cheddar cheese, shredded (about 1 cup), divided
- 1 tbsp olive oil or neutral oil, for greasing the baking dish
To Finish (Recommended)
- 1/3 cup chopped fresh cilantro
- 2 limes, cut into wedges
- Optional toppings: sliced scallions, sour cream or plain Greek yogurt, diced avocado, pickled jalapeños
Step-by-Step Instructions
Step 1: Roast the sweet potatoes
Arrange a rack in the middle of the oven and preheat to 425°F. Line a large rimmed baking sheet with parchment paper (optional, for easy cleanup).
Add the sweet potato cubes to the baking sheet. Drizzle with 1 1/2 tbsp olive oil, then sprinkle on 3/4 tsp kosher salt, cumin, smoked paprika, and black pepper. Toss well and spread into an even layer.
Roast for 20–25 minutes, stirring once halfway through, until the edges are browned and the centers are tender when pierced with a fork.
Step 2: Cook the onion and peppers
While the sweet potatoes roast, warm 1/2 tbsp olive oil in a large skillet over medium heat. Add the diced onion, red bell pepper, and green bell pepper.
Cook for 6–8 minutes, stirring occasionally, until softened and glossy. Add the minced garlic and cook for 30 seconds, just until fragrant.
Step 3: Add the beans and bring the filling together
Add the rinsed and drained black beans to the skillet along with 1/2 tsp kosher salt. If you want extra smoky heat, stir in 1 tbsp chipotle in adobo.
Cook for 2 minutes to warm the beans through. Turn off the heat, then gently fold in the roasted sweet potatoes. Taste and adjust salt if needed (this will vary depending on your enchilada sauce and cheese).
Step 4: Prep the dish and lower the oven temperature
Reduce the oven temperature to 375°F. Lightly grease a 9×13-inch baking dish with 1 tbsp oil.
Pour about 1/2 cup enchilada sauce into the bottom of the dish and spread it around. This helps the first tortilla layer soften and prevents sticking.
Step 5: Layer the casserole
Layer 6 corn tortillas over the sauce (overlap slightly; tear tortillas as needed to fit and cover gaps).
Spoon half of the sweet potato–black bean filling evenly over the tortillas. Drizzle with about 2/3 cup enchilada sauce (just enough to lightly coat). Sprinkle with 1 cup Monterey Jack and 1/2 cup cheddar.
Repeat with the remaining 6 tortillas, the rest of the filling, another 2/3 cup enchilada sauce, and the remaining 1 cup Monterey Jack and 1/2 cup cheddar.
Finish by pouring the remaining enchilada sauce evenly over the top, focusing on any dry tortilla corners so everything bakes up tender and saucy.
Step 6: Bake until bubbly and melty
Cover the dish tightly with foil and bake at 375°F for 20 minutes.
Remove the foil and bake for an additional 10–15 minutes, until the sauce is bubbling around the edges and the cheese is fully melted with a few browned spots.
Step 7: Rest, slice, and serve
Let the casserole rest for 10 minutes before slicing. This helps the layers set so you get cleaner pieces.
Top with chopped cilantro and serve with lime wedges for squeezing. If you like, add sour cream/Greek yogurt, avocado, or pickled jalapeños at the table.
Pro Tips
- Roast = flavor: Don’t rush the sweet potatoes. Those browned edges add a caramelized sweetness that balances the smoky sauce.
- Watch tortilla coverage: If you have gaps, tear tortillas to patch them. Exposed edges can dry out.
- Sauce control: If your enchilada sauce is very thick, stir in 2–4 tbsp water to help it spread and soak into the layers.
- Clean slices: Resting for 10 minutes really helps. For extra neat pieces, rest 15 minutes.
- Cheese browning: If you want a deeper golden top, broil on High for 1–2 minutes at the end (watch closely).
Variations
- Add greens: Stir 3 packed cups baby spinach into the bean-pepper mixture off heat until wilted.
- Extra protein: Add 1 1/2 cups shredded cooked chicken (or cooked crumbled turkey) to the filling; keep the sweet potatoes for balance.
- Make it spicier: Use a hot enchilada sauce and add 1 minced jalapeño to the onion-and-pepper sauté.
Storage & Make-Ahead
Refrigerate: Cool completely, cover, and refrigerate for up to 4 days.
Reheat: Warm individual portions in the microwave until hot. For best texture, reheat in a 350°F oven for 15–20 minutes (cover with foil if the top is browning too quickly).
Make-ahead: You can roast the sweet potatoes and cook the pepper-bean mixture up to 2 days ahead. Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. Bake straight from the fridge, adding 5–10 minutes to the covered bake time.
Freeze: Wrap the unbaked or baked (fully cooled) casserole tightly and freeze up to 2 months. Thaw overnight in the refrigerator, then bake at 375°F until hot throughout (typically 30–40 minutes covered, then 10 minutes uncovered for a baked-from-cold casserole).
Nutrition (per serving)
Approximate, based on 8 servings: Calories: 430; Protein: 18 g; Carbohydrates: 55 g; Fiber: 13 g; Total Fat: 16 g; Saturated Fat: 7 g; Sodium: 880 mg.
