Sweet Potato Enchilada Casserole Recipe

Sweet Potato Enchilada Casserole is a flavorful, satisfying take on classic enchiladas that keeps the meal meat-free and full of wholesome ingredients. Roasted-sweet-potato sweetness pairs with smoky enchilada sauce, black beans, and melty cheese for a vegetarian main that’s easy to assemble—and simple to make gluten-free when you swap in corn tortillas.

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

Sweet potatoes are a nutritious, versatile staple—rich in fiber, vitamins, and antioxidants. North Carolina is the country’s top producer of sweet potatoes, and adding them to weeknight meals is an easy way to boost both flavor and nutrition. This casserole comes together in under an hour and reheats well, making it a great option for family dinners and meal prep.

How to make the best Sweet Potato Enchiladas

Follow these clear steps for a reliably delicious enchilada casserole. The filling combines tender diced sweet potatoes, black beans and green chiles, while a simple homemade enchilada sauce ties everything together. If you’re short on time, use store-bought enchilada sauce—just buy about 3 cups.

STEP 1: Preheat your oven to 350°F (175°C). In a bowl, whisk together the enchilada sauce ingredients: two 15-oz cans of tomato sauce, 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon garlic powder, and 1/2 teaspoon salt. If the sauce is very thick, thin with a tablespoon or two of water until it reaches a pourable consistency.

STEP 2: Peel and dice 2 large sweet potatoes into roughly 1/2-inch pieces. Heat 2 tablespoons olive oil in a skillet over medium heat. Sauté the sweet potatoes for 5–7 minutes, then add 1 small diced red onion and cook 4–5 more minutes until vegetables are tender. Stir in a drained 15-oz can of black beans and a 4-oz can of diced green chiles, then add 1 cup of the enchilada sauce and heat through.

STEP 3: Spread 1 cup of enchilada sauce across the bottom of a 9″ x 13″ baking dish. Fill each tortilla with about 1/2 cup of the sweet potato mixture and a small handful of shredded cheese. Roll the tortillas and place them seam-side down in the dish.

STEP 4: Repeat for the remaining tortillas, pour the remaining enchilada sauce over the rolled enchiladas, and top with the rest of the shredded cheese (about 1 cup reserved for topping). Bake for 25–30 minutes until the cheese is bubbly and starting to turn golden. Let rest 10 minutes before serving to set.

Serving suggestions and toppings

Garnish your enchiladas with freshly squeezed lime juice, sliced avocado, chopped cilantro, thinly sliced jalapeño, and a dollop of sour cream or an avocado crema (recipe below). These bright toppings balance the richness of the casserole and add fresh texture.

Easy Avocado Crema

Mash one large avocado and mix with 1/2 cup sour cream. Add water, one tablespoon at a time, until the crema reaches a drizzling consistency. Season to taste with a pinch of salt and a squeeze of lime.

Common questions

How should I cook the sweet potatoes?

This recipe uses diced sweet potatoes so each bite has a pleasant texture and visible potato pieces. If you have leftover mashed sweet potatoes, they can be used in place of diced potatoes, or you can microwave whole sweet potatoes until soft, cool them, then dice or mash and add to the filling.

Which tortillas work best?

The recipe calls for 8 burrito-sized flour tortillas, but you can use 10 taco-sized flour or corn tortillas instead. To make the dish gluten-free, choose corn tortillas. Warm corn tortillas for a few seconds under a damp paper towel in the microwave so they’re pliable and won’t crack when rolled.

What cheese is recommended?

• Shredded cheddar
• Monterey Jack
• Pepper Jack for spice
• Queso fresco or crumbled feta as alternatives
• Mozzarella for a milder, stretchy melt

Tips for success

• Microwave whole sweet potatoes by poking holes with a fork and microwaving 4 minutes per side, checking doneness, then dicing or mashing once cool enough to handle.
• Store-bought enchilada sauce is a convenient shortcut—buy about 3 cups if using store-bought.
• Olive oil can be swapped for avocado, coconut, or vegetable oil.
• Leave sweet potato skins on for extra nutrients—just scrub them well before dicing.
• Assemble a day ahead and refrigerate covered; remove foil before baking. You can also freeze the assembled dish for up to 3 months—freeze in a proper freezer-safe pan, wrapped in plastic and two layers of foil, and label with date.
• Reheat leftovers in the oven or microwave. This casserole makes excellent meal-prep portions for busy weeks.

Recipe at a glance

Ingredients

Instructions

1. Preheat oven to 350°F. Combine enchilada sauce ingredients in a bowl and thin with a tablespoon of water if needed.
2. Peel and dice sweet potatoes. Heat oil in a skillet over medium heat and sauté sweet potatoes 5–7 minutes. Add diced red onion and cook until softened, about 4–5 minutes more.
3. Add black beans, green chiles and 1 cup of the enchilada sauce to the skillet; cook until heated through.
4. Spread 1 cup of sauce on the bottom of a 9″ x 13″ baking dish. Fill each tortilla with about 1/2 cup filling and a handful of cheese, roll and place seam-side down in the dish. Repeat with remaining tortillas.
5. Pour remaining sauce over the assembled enchiladas and top with reserved cheese. Bake 25–30 minutes until cheese is bubbly and golden. Let cool 10 minutes before serving.
6. Garnish with lime, avocado, cilantro and sour cream or avocado crema.

Notes

• To store: Refrigerate leftovers in an airtight container for up to 5 days.
• To freeze: Assemble in a freezer-safe pan, wrap tightly in plastic and two layers of foil, label with date, and freeze up to 3 months.
• Gluten-free option: Use warmed corn tortillas to prevent cracking.