Sweet Potato Enchilada Casserole is a delicious way to enjoy Mexican-inspired flavors with a wholesome twist. Sweet and smoky notes combine with creamy cheese and tender sweet potatoes to create a satisfying vegetarian entree that’s easy to make and can be prepared gluten-free.
With a total time under an hour, this dish is perfect for a weeknight dinner that the whole family will enjoy.
This post is sponsored by the North Carolina Sweet Potato Commission.
I’m excited to partner with the North Carolina Sweet Potato Commission to share this flavorful, nutrient-packed recipe. North Carolina grows nearly 60% of U.S. sweet potatoes, and they’re a powerful addition to meals—rich in potassium, B vitamins, vitamin C, fiber and antioxidants. They help support stable blood sugar levels and eye health, and they work equally well in both sweet and savory recipes.
Sweet potatoes are versatile: use them in baked goods like muffins or in savory dishes like these enchiladas. Adding sweet potatoes to your routine is an easy way to boost the nutrition of everyday meals.
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 and whisk until smooth. If the sauce seems too thick, thin with a tablespoon of water.
STEP 2: Peel and dice the sweet potatoes into ½-inch pieces. Heat 2 tablespoons olive oil in a skillet over medium heat and sauté the sweet potatoes for 5–7 minutes. Add the diced red onion and cook another 5 minutes, until vegetables are tender. Stir in the drained and rinsed black beans, 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. Spoon about ½ cup of the sweet potato mixture into each tortilla, add a small handful of shredded cheese, roll up and place seam-side down in the dish.
STEP 4: Repeat with the remaining tortillas. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the reserved shredded cheese. Bake 25–30 minutes, or until the cheese is bubbly and lightly golden.
Remove the casserole from the oven and allow it to rest for 10 minutes before adding desired toppings and serving.
How do you cook sweet potatoes for enchiladas?
This recipe uses diced sweet potatoes to give a hearty texture in every bite. If you prefer, leftover mashed sweet potatoes or microwaved whole sweet potatoes (peeled and diced or mashed) can be used as a convenient swap.
What kind of tortillas should you use for enchiladas?
The recipe calls for 8 burrito-sized flour tortillas for easier rolling, but you can use 10 taco-sized flour tortillas or corn tortillas instead. Use corn tortillas to make the recipe gluten-free. Other alternatives like spinach or grain-based wraps can also work depending on preference.
What kind of cheese should you use for enchiladas?
- Shredded cheddar
- Queso fresco
- Monterey Jack
- Feta
- Swiss
- Pepper Jack
- Mozzarella
What kind of toppings should you use for enchiladas?
These enchiladas are great topped with:
- Freshly squeezed lime juice
- Sliced avocado
- Chopped fresh cilantro
- Sliced jalapeño
- Sour cream
- Avocado crema
Easy Avocado Crema: Mash one large avocado and mix with ½ cup sour cream. Add water, 1 tablespoon at a time, until you reach a drizzleable consistency, then drizzle over the finished enchiladas.
Tips for success
- To cook whole sweet potatoes in the microwave: scrub and poke holes with a fork. Place on a microwave-safe plate with a cup of water and microwave on high 4 minutes, flip and microwave another 4 minutes. Continue in 2-minute intervals until tender. Let cool, then dice or mash.
- For convenience, use store-bought enchilada sauce—make sure you have about 3 cups total.
- If using corn tortillas, warm them before rolling to prevent cracking: stack on a plate, cover with a damp paper towel, and microwave in 20-second intervals until pliable.
- Substitute olive oil with avocado, coconut or vegetable oil if preferred.
- Leave skins on sweet potatoes for extra nutrition—scrub thoroughly before dicing.
- Assemble the casserole a day ahead and refrigerate (covered with foil) until ready to bake.
- To freeze: assemble in a freezer-safe pan, wrap tightly with plastic wrap and two layers of foil, label with the date, and freeze up to 3 months.
- Reheat leftovers in the microwave or oven. Stored in airtight containers, leftovers keep up to 5 days in the fridge—this casserole also works well for meal prep.
Other Mexican-inspired recipes you may enjoy:
- Fiesta Black Bean Bowls
- Creamy Chipotle Sauce
- Instant Pot Black Bean Soup
Did you make these Sweet Potato Enchiladas? Rate the recipe and leave a comment to share how it turned out!
Sweet Potato Enchilada Casserole
Amy Duska
Pin Recipe
Ingredients
Sweet Potato Filling
- 2 tablespoons olive oil
- 2 large sweet potatoes, peeled and diced
- 1 small red onion, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (4 oz) can diced green chilies
- 2 cups reduced-fat shredded cheddar cheese (reserve 1 cup for topping)
- 8 burrito-sized tortillas
Enchilada Sauce
- 2 (15 oz) cans tomato sauce
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon salt
Garnish (optional)
- Fresh limes, chopped cilantro, sour cream, sliced avocado, jalapeño slices
Instructions
- Preheat your oven to 350°F. Combine the enchilada sauce ingredients in a bowl. If the sauce is thick, thin with a tablespoon of water.
- Peel and dice the sweet potatoes into ½-inch pieces. Heat olive oil in a skillet over medium heat and sauté the sweet potatoes 5–7 minutes. Add the diced red onion and cook until softened, about 5 more minutes. Stir in the black beans, green chilies and 1 cup enchilada sauce and heat through.
- Spread 1 cup enchilada sauce in the bottom of a 9″ x 13″ baking dish. Fill each tortilla with ½ cup of the filling and a small handful of shredded cheese; roll and place seam-side down in the dish. Repeat for remaining tortillas. Pour remaining sauce over the top and sprinkle with reserved cheese.
- Bake 25–30 minutes, until cheese is golden and bubbly. Remove from oven and let cool 10 minutes before serving.
- Serve garnished with lime, sliced avocado, cilantro and sour cream.
Notes
- To Store: Refrigerate leftovers in an airtight container for up to 5 days.
- To Freeze: Assemble in a freezer-safe pan, wrap tightly with plastic wrap and two layers of foil, label with the date, and freeze up to 3 months.
- Gluten-Free option: Use corn tortillas to make this entree gluten-free.