Sweet Potato Enchilada Casserole Recipe for Cozy Weeknight Meals

Sweet Potato Enchilada Casserole combines sweet, smoky, and savory flavors for an easy vegetarian Mexican-style meal. With nutrient-rich sweet potatoes, black beans, and a homemade enchilada sauce, this casserole is satisfying, family-friendly, and can be made gluten-free.

Prep and assembly take about 20 minutes and baking about 25 minutes, so you can have dinner on the table in under an hour.

This post is sponsored by the North Carolina Sweet Potato Commission.

Sweet potatoes are versatile and nutritious: they provide potassium, B vitamins, vitamin C, fiber, protein, and antioxidants. They can be used in both sweet and savory dishes—here they shine in enchiladas paired with black beans, cheese, and a lightly spiced tomato-based enchilada sauce.

How to make the best Sweet Potato Enchiladas:

STEP 1: Preheat the oven to 350°F (175°C). In a bowl, combine the enchilada sauce ingredients: tomato sauce, chili powder, ground cumin, garlic powder, and salt. If the sauce is too thick, thin it with a tablespoon of water.

STEP 2: Peel and dice 2 large sweet potatoes into ½-inch pieces. Heat 2 tablespoons of olive oil in a large skillet over medium heat and sauté the sweet potatoes for 5–7 minutes. Add one small diced red onion and continue cooking until the vegetables are softened, about 5 more minutes. Stir in a drained and rinsed 15 oz can of black beans, a 4 oz can of diced green chilies, and 1 cup of the enchilada sauce. Cook until heated through.

STEP 3: Spread 1 cup of enchilada sauce across the bottom of a 9″ x 13″ baking dish. Fill each burrito-sized tortilla with about ½ cup of the sweet potato and bean mixture plus a small handful of shredded cheese, roll them up, and place them seam-side down in the pan.

STEP 4: Repeat with the remaining tortillas. Pour the remaining enchilada sauce evenly over the filled tortillas and top with the reserved shredded cheese. Bake for 25–30 minutes, or until the cheese is melted and starting to turn golden brown.

Remove the casserole from the oven and let it rest for 10 minutes before serving. Garnish as desired.

How do you cook sweet potatoes for enchiladas?

This recipe uses diced sweet potatoes so each bite has a hearty texture. If you have leftover mashed sweet potatoes, they work well too. For a quicker option, microwave whole sweet potatoes: wash and pierce them with a fork, microwave on high for 4 minutes, flip, then microwave another 4 minutes; continue in 2-minute intervals until tender. Let cool, then dice or mash as needed.

What kind of tortillas should you use for enchiladas?

The recipe calls for 8 burrito-sized flour tortillas, but you can use 10 taco-sized flour tortillas or corn tortillas. To make the dish gluten-free, use corn tortillas. You can also experiment with spinach wraps or other specialty wraps if desired.

What kind of cheese should you use for enchiladas?

• Shredded cheddar
• Queso fresco
• Monterey Jack
• Feta
• Swiss
• Pepper Jack
• Mozzarella

Toppings and garnish ideas

These enchiladas are delicious topped with freshly squeezed lime juice, sliced avocado, chopped cilantro, sliced jalapeño, sour cream, or a drizzle of avocado crema.

Easy Avocado Crema: Mash one large avocado and mix with ½ cup sour cream. Thin with water, one tablespoon at a time, until you reach the desired consistency and drizzle over the enchiladas.

Tips for success

• Microwave whole sweet potatoes for a fast shortcut—cook until fork-tender, cool, then dice or mash.
• For convenience, use store-bought enchilada sauce; you’ll need about 3 cups total for the recipe.
• If using corn tortillas, warm them (stack, cover with a damp paper towel, microwave in 20-second intervals) so they remain pliable and don’t crack when folded.
• Substitute olive oil with avocado oil, coconut oil, or vegetable oil if preferred.
• Leave sweet potato skins on for extra fiber and nutrients—just scrub thoroughly before dicing.
• Assemble the casserole a day in advance, cover with foil, and refrigerate until ready to bake.
• This dish freezes well: assemble in a freezer-safe pan, wrap tightly, and freeze up to 3 months. Thaw before baking, or add extra baking time if baking from frozen.
• Reheat leftovers in the microwave or oven; they keep in the refrigerator up to 5 days.
• Great for meal prep—after baking, portion into containers for easy lunches or dinners during the week.

Other Mexican-inspired recipes to try:

• Fiesta Black Bean Bowls
• Creamy Chipotle Sauce
• Instant Pot Black Bean Soup

Recipe summary