Why You’ll Love This Recipe
I love how filling and flavorful this casserole is while still being a healthy option. It’s high in protein, completely vegetarian, and easy to adapt for vegan or gluten-free needs. The sweet potatoes add a lovely natural sweetness that pairs beautifully with the smoky spices and savory beans. Plus, the layered format makes it feel like a Southwestern lasagna—comforting, cheesy, and easy to slice and serve. I find it’s perfect for meal prep, dinner with friends, or just a cozy night in.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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sweet potato
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black beans (drained and rinsed)
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chopped tomatoes
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yellow onion
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red bell pepper
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chili powder
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paprika
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garlic powder
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ground cinnamon
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salsa
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tortillas (corn, flour, or gluten-free as needed)
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cheddar cheese (or dairy-free cheese for a vegan option)
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salt and black pepper
Garnish (optional):
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fresh cilantro
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sour cream
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mashed avocado
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extra salsa
Directions
Sweet Potatoes
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I microwave the sweet potato on a plate with a splash of water for 8–10 minutes until soft. Once cooled, I peel and cube it.
Casserole Assembly
2. I spray an 8×8″ baking dish with olive oil and preheat the oven to 400°F.
3. In a large bowl, I mix the diced sweet potato, black beans, chopped tomatoes, onion, red bell pepper, chili powder, paprika, garlic powder, cinnamon, salt, and pepper.
4. I spread ½ cup of salsa at the bottom of the dish, then cover with a torn layer of tortillas to fit the shape.
5. I spoon about ⅔ of the sweet potato mixture over the tortillas and spread it evenly.
6. I add the remaining ½ cup of salsa over that layer.
7. I add another layer of tortillas, the rest of the sweet potato mixture, and finish with a generous sprinkle of cheddar cheese.
8. I bake it for 20–25 minutes, until golden and bubbly.
9. Before serving, I top with fresh cilantro and offer mashed avocado, sour cream, and more salsa on the side.
Servings and timing
This recipe makes 4 hearty slices and takes about 50 minutes total: 15 minutes to prep and 35 minutes to cook. Each serving has approximately 492 calories, 23g of protein, 71g of carbs, and 14g of fat.
Variations
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I swap cheddar for dairy-free cheese to keep it vegan.
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I’ve used spinach tortillas or whole wheat ones for a twist in flavor.
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To add a spicy kick, I mix in a few chopped jalapeños or a spicier salsa.
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Sometimes I layer in baby spinach or kale for extra greens.
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For more protein, I add tofu crumbles or tempeh between layers.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop a slice in the microwave for about 1–2 minutes or warm it in a 350°F oven until heated through. The flavors actually get better the next day. If frozen, I thaw overnight in the fridge and reheat as usual.
FAQs
Can I make this ahead of time?
Yes, I assemble the casserole the day before and store it covered in the fridge. I bake it just before serving for the best texture.
Can I freeze it?
Definitely. I freeze individual slices or the whole dish (unbaked or baked). I reheat straight from frozen or let it thaw first for quicker baking.
Is this recipe vegan?
It can be! I just use dairy-free cheese and skip the sour cream or use a plant-based version. The rest of the ingredients are naturally vegan.
What tortillas work best?
I usually use soft corn or flour tortillas, but any type works. I just choose based on my dietary preferences—whole wheat or gluten-free tortillas are great too.
Can I add extra veggies?
Absolutely. I’ve added spinach, kale, mushrooms, or zucchini to bulk it up even more. It’s a great way to clear out the fridge.
Conclusion
This Sweet Potato Black Bean Casserole is one of those dishes I keep in my rotation for good reason. It’s hearty, wholesome, easy to prep, and endlessly customizable. Whether I’m serving it up for guests or meal prepping for the week, it always hits the spot. And with just a few fresh toppings, it feels like a complete meal every time.
Print
Sweet Potato Black Bean Casserole
- Total Time: 50 minutes
- Yield: 4 slices
- Diet: Gluten Free
Description
This high-protein vegetarian sweet potato black bean casserole is packed with flavor, easy to layer, and baked to cheesy perfection for a satisfying meal.
Ingredients
1 large sweet potato
1 (14 oz) can black beans, drained and rinsed
1 (14 oz) can chopped tomatoes
½ medium yellow onion, finely chopped
1 red bell pepper, chopped
1 tsp chili powder
1 tsp paprika
1 tsp garlic powder
1 tsp ground cinnamon
1 cup salsa, divided
2–4 tortillas (adjust depending on size and type – corn, flour, gluten-free, or whole wheat)
1 cup cheddar cheese, grated (use dairy-free cheese for vegan option)
Salt & black pepper, to taste
Optional Garnishes:
Fresh cilantro, chopped
Sour cream
Mashed avocado
Extra salsa
Instructions
Prepare Sweet Potato:
Place the sweet potato (with peel on) on a microwave-safe plate with a splash of water. Microwave on high for 8–10 minutes. Let it cool, then peel and cube.
Preheat Oven & Prep Dish:
Preheat oven to 400°F. Spray an 8″x8″ baking dish with olive oil.
Mix Filling:
In a large bowl, combine cubed sweet potato, black beans, chopped tomatoes, onion, bell pepper, chili powder, paprika, garlic powder, cinnamon, salt, and black pepper.
Assemble Casserole:
Spread ½ cup salsa on the bottom of the baking dish.
Layer with tortillas (tear to fit as needed).
Add ⅔ of the sweet potato mixture on top, spread evenly.
Spread remaining ½ cup salsa over the layer.
Add another tortilla layer, then top with remaining sweet potato mixture.
Sprinkle grated cheddar cheese over the top.
Bake:
Bake uncovered for 20–25 minutes, or until the top is slightly golden brown.
Serve:
Garnish with fresh cilantro. Serve warm with sour cream, mashed avocado, and extra salsa if desired.
Notes
Tortilla quantity will vary depending on their size and thickness.
Use dairy-free cheese to make this casserole vegan.
Store leftovers in an airtight container in the fridge for up to 3 days.
This recipe is naturally gluten-free if using gluten-free tortillas.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Vegetarian, Tex-Mex Inspired
