Stacked Sweet Potato and Black Bean Enchiladas-this easy enchilada casserole is layered with sweet potatoes, black beans, enchilada sauce, and cheese.
My days have been extra busy lately. I am having a hard time keeping up with work and life. There aren’t enough hours in the day to get everything done. I wake up early with good intentions to complete my to do list, but by the end of the day, the list is still there.
I have been struggling with making dinner for our family because by the time dinner rolls around I am just too tired. We have been eating avocado toast with eggs almost every night. Last week, Caleb asked if we could have something different, he even said he would make dinner. His sweet words made me realize that I needed to get out of my funk and make something extra delicious for my family. I made one of our favorite meals, Stacked Sweet Potato and Black Bean Enchiladas.
I love making stacked enchiladas because they are much easier than individually rolled enchiladas. Instead of rolling, you layer the tortillas, filling, enchilada sauce, and cheese. It’s easy peasy!
I love using my homemade enchilada sauce because it easy to make and tastes SO much better than store bought. You can keep it in the freezer so you always have some on hand.
The sweet potato and black bean filling is amazing! I like to top the enchiladas with fresh avocado and cilantro! Mmmmmm! These layered enchiladas are vegetarian and gluten-free, but don’t worry, meat lovers will enjoy them too! They are full of flavor and super filling! Caleb and Maxwell love these enchiladas too, so if you are looking for a kid-friendly recipe, try these enchiladas. Our boys give them two thumbs up!
I am so glad I made these Stacked Sweet Potato and Black Bean Enchiladas. I always feel better when I take the time to make dinner for my family. I love being in the kitchen and I love sitting down and enjoying a delicious meal with Josh and my boys. It always makes my day better, especially when Stacked Sweet Potato and Black Bean Enchiladas are on the menu.
Make time for Stacked Sweet Potato and Black Bean Enchiladas, they are sooooo worth it!
More Enchilada Recipes
- Corn & Zucchini Enchiladas
- Butternut Squash Enchiladas
- Black Bean Quinoa Enchilada Bake
- Stacked Sweet Potato Black Bean Enchiladas
- Creamy Spinach & Cheese Green Chile Enchiladas
- Enchilada Stuffed Mushrooms
- Stacked Roasted Vegetable Enchiladas
- Skillet Vegetarian Enchiladas
Stacked Sweet Potato and Black Bean Enchiladas
- 2 small sweet potatoes, washed and diced
- 2 tablespoons olive oil, divided
- 1 yellow onion, diced
- 1 red bell pepper, seeds removed and diced
- 2 cloves garlic, minced
- 3 cups packed spinach leaves
- 15 oz black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon fresh lime juice
- 1/3 cup chopped cilantro
- Salt and pepper, to taste
- 20 oz enchilada sauce
- 10 small corn tortillas
- 2 cups shredded Mexican blend cheese or cheddar cheese
- 1 avocado pitted and diced, for garnish
- Preheat the oven to 400 degrees F. Place sweet potatoes on a large baking sheet. Drizzle with 1 tablespoon of the olive oil and toss until sweet potatoes are coated. Season with salt and pepper, to taste. Roast sweet potatoes for 30-35 minutes, or until tender, stirring occasionally. Remove sweet potatoes from oven and set aside. Reduce oven temperature to 350 degrees F.
- While the sweet potatoes are roasting, work on the rest of the filling. Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Add the onion and red pepper. Cook until tender, about 3 minutes. Stir in the garlic and spinach leaves and cook until spinach leaves are wilted, about 3 minutes. Add the black beans, cumin, chile powder, lime juice, and cilantro. Season with salt and pepper, to taste. Remove from heat and stir in the roasted sweet potatoes.
- Grease an 8×8 square baking pan with nonstick cooking spray. Spread ¼ cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with a little more enchilada sauce, ⅓ of the sweet potato bean mixture, and ⅓ of the cheese. Make a second layer of tortilla, enchilada sauce, sweet potato bean mixture, and cheese. Top with with a layer of tortillas, enchilada sauce, sweet potato bean mixture, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.
- Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Top with diced avocado. Cut into squares and serve warm.
Have you tried this recipe?
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Wow delicious! I’ve decided to prolong my lent till Orthodox Easter, so that’s a very refreshing meal for the final pushes!
These stacked enchiladas look great! Awesome weeknight dinner idea!!
Such a wonderful family recipe!!
I love the stack!
Oooh! These look great — black beans and sweet potatoes are so good together. Do you dice the potatoes before roasting?
I want to eat that whole pan for breakfast right now
This looks SO awesome!
hey girl this looks so yummy!
This is just my kind of meal, it checks all the right boxes – easy, carbs, veggies, flavourful sauce and most importantly, CHEESE!
These look amazing!!! Could you add meat to this if you wanted that? If so how would you go about doing it? Thanks!!
How about adding shredded rotisserie chicken?
I sometimes add ground beef – shredded chicken would be good too. And I roast ALL the vegetables – peppers, onions, sweet potatoes. Put the cooked meat in when you assemble the casserole – just add it to the veg mix.
I never thought to stack enchiladas but I love this!!
Now this is a meal that I could really dig into! Yum!
I am so with you on being overwhelmed by life! There never seems to be enough time, does there?
This recipe looks amazing! I LOVE the addition of sweet potatoes. Hoping for a magical few extra hours in your day! 🙂
This looks Yum yum !!! Yes, I am very happy with this !!!
Love your recipes. I wish you would have a “button” (pardon my computer ignorance) that would link you directly to the recipe. I don’t print so I often have to go back and check amounts and directions and would prefer not scrolling.
Make homemade enchilada sauce: 100% better and easy. Made it vegan with non-dairy cheese. Now we’re talking 100% healthy!
Tried this recipe last weekend. It was such success in my home!
I used a pan with Loose Base and clasp, so it was easy to remove the entire thing after baked, and serve it as a cake. It looked so delicious. Too bad I was not fast enough to take a picture!
Thank you so much for such a great recipe.
Kind regards from sunny Lisbon, Portugal.
Yay! Glad you liked the enchiladas!
I need to try this ASAP! Stacked enchiladas is a great idea (Well stacking anything is a great idea in my book!)
I’ve been looking for sweet potato recipes and found this great looking recipe, thanks! One tweak I might make is a little ground beef or even use some leftover carne asada
– thank you
Mouth watering I could eat a plate right now !
I don’t print so I often have to go back and check amounts and directions and would prefer not scrolling.
Wow, delicious and loved by all. If you have time, make homemade enchilada sauce, adds a depth of richness. Does this freeze well?
Thanks so much
Yes, these enchiladas freeze well.
Made these last night (and threw in some seasoned shredded chicken) and they were WONDERFUL. This will definitely be added to our go-to queue!
Wow! This was fantastic! The only change was that I used 1/2 a white onion and Rosarita enchilada sauce instead of Old El Paso (I think it has way more depth of flavor). I seriously could have eaten this entire pan myself! Looking forward to leftovers for lunch! Thank you.
Do you peel the sweet potatoes?
You can if the peels bother you.
Making this again while visiting family over summer. Good flavor and if I chop the night before, it’s even faster the day I cook it. Always double…there is never enough! Even the kids loved it.
Yay! So happy your family likes this recipe!
This looks delicious going to make it this weekend thanks for posting!
I am making this for our family Christmas Celebration next weekend, and I have to prepare the food ahead of time and transport through a 7 hour drive before we arrive. When you say you can freeze it – is that before or after it has been cooked?
Thank you so much for your stacked enchilada recipes – they are always a huge hit with everyone.
I’m also interested in this answer. I’ve made this recipe several times but would love to freeze. Before or after cooking is the 10 million dollar question
I always freeze after cooking so I can put individual servings in containers for easy heat up lunches! You can freeze a whole cooked pan too and reheat.
Amazing! I’m so bummed I haven’t made this sooner!! Everyone in our house loved it- EVEN my PICKY 6 yr old! True to time it takes to prepare, great for a week night! Doubled the recipe so we can have leftovers for lunches!! This was DELICIOUS! Putting it into the rotation!
Love this recipe— it’s become a family favorite! I do use salsa verde instead of the red salsa. I also add carrots and corn in the filling, otherwise it’s wonderful and easy to make.
Glad you like the enchiladas!
Yum! I was a little skeptical about making this recipe but it was delicious. I make it once a month now. Perfect for meatless Mondays!
Yes, a great meatless meal!
Amazing! Every one in the fam loved it!
I have made this so many times now, this is an amazing recipe!!! I do make my own enchilada sauce but other than that I follow the recipe. My guy loves it and I’ve made it for friends and they rave about it. It does have a few steps but don’t let that stop you. Thank you for this recipe!
Awesome! So glad the enchiladas are a favorite!
It appears you only post stellar reviews. This was a fairly bland, boring vegetarian enchilada recipe. Not worth the effort and time. Under spiced and nothing noteworthy.
I post all reviews. Sorry you didn’t like the recipe. We love this one.