Black Bean Sweet Potato Enchilada Casserole

I made [some version of] this for carnivores twice this year! Such a good potluck food.


The vague measurement terminology isn’t because I’m trying to be funny, I don’t really have to try. It’s because I don’t really measure like I used to. If you’re making this, I encourage you to not worry about how much chili powder you are using because it’s just not that serious.

Black Bean Sweet Potato Enchilada Casserole

1 large sweet potato
Half a red onion, diced
Olive Oil
2-3 cloves garlic, minced, pressed, or grated
About a teaspoon Cumin Seed
Dash paprika
Dash chili powder
1 can black beans
8-10 corn tortillas
8oz enchilada sauce (I used this stuff, ¡que rico!)
1/4 to half a cup of salsa
A sprinkling of Daiya cheddar

1. Preheat the oven to 350 degrees

2. Using a fork, poke some holes into the sweet potato. Throw it in the oven for about an hour, or until it’s nice and soft. Remove from the oven to let cool while you’re on step 3.

3. Wait until the sweet potatoes are done, then saute the onion in the olive oil. As it starts to brown, throw some water in there to deglaze the pan. Now add the spices (including the garlic) and stir.

4. Remove the skin from the sweet potato and cut it into chunks. Add the sweet potato and the black beans, drained, to the pan with the onion/spices. Stir/mash everything together until it’s malleable and somewhat homogeneous but still full of distinct parts.

5. I used to roll individual enchiladas, but I have a lot of vocabulary to learn for the GRE so this time I just layered, hence the “casserole” word. First pour in the salsa, then enough enchilada sauce to make sure everything spreads out and covers the whole pan. Then place down three tortillas. Next pour in some more sauce and spread half the filling. Place three more tortillas, trying to cover any space that didn’t have tortilla in it for the original three. Spread the rest of the filling and pour the rest of the sauce. On top either put more tortillas or just the daiya or neither or both. I’ve never done it with daiya before and the combination of thin lattice-y strips of tortilla plus fake cheese had kind of a nacho effect, if you want to go for that.

6. Bake for 30-45 minutes. The oven should be nice and hot from its experience with the sweet potato.

7. Enjoy! If you are really into fake dairy you can garnish with vegan sour cream. Alternatively, try fresh cilantro or more salsa or black olives. I guess you could make this with real dairy, too.

I think I’m going to bake something tonight. Don’t let step 5 fool you; I actually have basically nothing to do.

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