Chickpea Sweet Potato Enchilada Casserole

Picture ruby-red enchilada sauce pooling around golden cubes of sweet potato, tortillas soft and steamy at the edges, and ribbons of melted Monterey Jack stretching as you lift the first slice.

Imagine the aroma of cumin and smoked paprika drifting through your kitchen, the gentle heat balanced by bright cilantro and a squeeze of lime—comforting, colorful, and deeply satisfying without feeling heavy.

This casserole matters to me because it delivers the cozy payoff of enchiladas with the ease of layering, no rolling required, and it’s hearty enough to feed friends with different diets.

It’s ideal for busy weeknights when you want real food fast, make-ahead meal prep that reheats like a dream, or laid-back Sunday suppers with a simple salad and avocado on the side.

When school pickups ran late and everyone was starving, this one-pan bake saved dinner—and my sanity.

Ready? Let’s cook!

Why You’ll Love It

• Delivers bold flavor with smoky spices and tangy enchilada sauce
• Packs plant-based protein from chickpeas and black beans
• Satisfies crowds with cheesy, layered, comforting casserole goodness
• Assembles ahead for easy weeknights and effortless entertaining
• Flexible for dairy-free, spicier, or milder preferences

Ingredients

• 2 tbsp olive oil — extra-virgin for best flavor
• 1 medium yellow onion, diced — sweet, not sharp
• 3 cups sweet potato, peeled and 1/2-inch diced — uniform cubes cook evenly
• 1 red bell pepper, diced — choose a firm, glossy pepper
• 2 cloves garlic, minced — fresh, not jarred
• 2 tsp ground cumin — warm, earthy base
• 1 tsp chili powder — use a blend you like
• 1/2 tsp smoked paprika — adds subtle smoke
• 1/2 tsp ground coriander — citrusy lift
• 1/2 tsp kosher salt — adjust to taste
• 1/4 tsp black pepper — freshly ground if possible
• 2 cans (15 oz each) chickpeas, drained and rinsed — no-salt-added preferred
• 1 can (15 oz) black beans, drained and rinsed — tender, not mushy
• 2 cups red enchilada sauce, divided — medium heat unless you prefer mild
• 1/4 cup vegetable broth — low-sodium if possible
• 8 corn tortillas (6-inch), cut into halves — warm briefly to prevent cracking
• 1 1/2 cups shredded Monterey Jack cheese — melts creamy
• 1/2 cup crumbled queso fresco (optional) — salty finish
• 1/4 cup fresh cilantro, chopped — stems fine to include
• 1 tbsp fresh lime juice — brightens the filling
• 1 small jalapeño, thinly sliced (optional) — seeds for extra heat
• 1 avocado, sliced (optional) — for serving, ripe but firm
• 1/2 cup sour cream (optional) — for serving, tangy cool-down

Step-by-Step Method

Preheat the Oven

Preheat the oven to 375°F. Lightly oil a 9×13-inch baking dish to prevent sticking. Gather all ingredients and equipment to streamline the process. Position an oven rack in the center for even baking. Keep foil nearby for later. This setup guarantees a smooth assembly and consistent bake with a bubbling, lightly browned top.

Soften the Veggies

Warm olive oil in a large skillet over medium heat. Add diced onion, sweet potato, and red bell pepper.

Sauté for 8 to 10 minutes, stirring occasionally. Cook until sweet potatoes begin to soften and onions turn translucent. Avoid high heat to prevent scorching. Aim for even, tender pieces to guarantee balanced texture in the casserole.

Bloom the Spices

Stir in minced garlic, cumin, chili powder, smoked paprika, coriander, salt, and black pepper.

Cook for 1 minute, stirring constantly. Bloom spices to deepen flavor and release aromatics. Prevent burning by keeping heat moderate. This step builds a robust base that will season the beans and vegetables throughout the casserole.

Simmer the Filling

Add drained chickpeas and black beans. Pour in 1 cup enchilada sauce and the vegetable broth.

Stir to combine and bring to a gentle simmer. Cook 5 to 7 minutes until sweet potatoes are fork-tender and liquids slightly thicken. Adjust seasoning if needed. Remove from heat and stir in chopped cilantro and fresh lime juice.

Sauce the Dish

Spread 1/3 cup enchilada sauce evenly over the bottom of the prepared baking dish. Coat the surface lightly to prevent sticking and hydrate the first tortilla layer.

Use a spoon or spatula to reach corners. This base layer helps the casserole set while keeping the bottom from drying out during baking.

Layer the Tortillas

Arrange corn tortilla halves to cover the sauced bottom, slightly overlapping. Create an even, snug layer to support the filling.

Warm tortillas briefly if they crack. Ensure full coverage to avoid gaps. This structural layer holds the casserole together and allows clean slices after resting.

Add Filling and Cheese

Spoon half of the chickpea–sweet potato mixture over the tortillas. Spread evenly from edge to edge.

Sprinkle with 1/2 cup shredded Monterey Jack cheese. Keep layers level for uniform baking. The cheese binds the filling and adds creaminess, enhancing texture without overwhelming the vegetables and beans.

Repeat the Layers

Add another layer of tortilla halves to cover the filling completely. Spoon on the remaining mixture and spread evenly.

Sprinkle another 1/2 cup Monterey Jack over the top. Maintain even distribution. Proper layering ensures each portion gets tender vegetables, hearty beans, and melty cheese in every bite.

Finish with Sauce and Cheese

Top with a final layer of tortilla halves. Pour over the remaining enchilada sauce, spreading to the edges.

Finish with the remaining Monterey Jack and optional queso fresco. Ensure full coverage to prevent dry spots. This final saucy, cheesy layer promotes browning and a cohesive, casserole-style finish.

Bake Covered, Then Uncovered

Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and bake 10 minutes more until bubbling and lightly browned.

Avoid overbaking to keep tortillas tender. If needed, broil briefly for extra color. The two-stage bake melts cheese evenly and sets the layers without drying.

Rest, Garnish, and Serve

Remove from the oven and rest for 10 minutes to set layers for clean slices. Garnish with additional cilantro and jalapeño slices.

Serve with avocado and sour cream if desired. Cut into portions using a sharp knife or spatula. Enjoy warm. Leftovers reheat well and maintain great flavor and texture.

Ingredient Swaps

• Beans: Use all black beans or pinto beans if chickpeas aren’t available; lentils (cooked) also work for a softer texture.
• Sweet potato: Substitute butternut squash, pumpkin, or regular potatoes (parboil 5–7 minutes for even baking).
• Tortillas: Flour tortillas or cassava/almond flour tortillas for gluten-free/grain-free options; tostadas can be layered and softened with sauce.
• Cheese: Swap Monterey Jack with cheddar or Oaxaca; for dairy-free, use plant-based shreds or omit and add 1/4 cup nutritional yeast to the filling.
• Enchilada sauce: Use salsa roja, canned tomato sauce seasoned with extra chili and cumin, or mole for a richer twist.
• Vegetables: Replace red bell pepper with poblanos or zucchini; add frozen corn or spinach for budget-friendly bulk.
• Seasonings: If smoked paprika isn’t on hand, use regular paprika plus a dash of liquid smoke or chipotle powder.

You Must Know

Doneness • If sweet potatoes still feel firm when pierced after combining with beans, cover the skillet and keep on heat 3–5 more minutes until a fork slides in with slight resistance; this prevents a crunchy bite after the 30-minute oven time.

Troubleshoot • When tortillas crack during assembly, warm them 20–30 seconds in a damp towel or steam 1 minute; pliable tortillas prevent gaps that cause dry corners and uneven layers.

Flavor Boost • For deeper savoriness, toast the dry spices in the empty skillet 45–60 seconds until aromatic before adding to the veg; blooming releases oils and boosts warmth without extra salt.

Scale • For 8–10 servings in a 9×13 plus an 8×8 pan, increase all filling ingredients by 50% and cheese by 25%; extend covered oven time by 5–10 minutes, checking for bubbling at edges and 165°F center.

Make-Ahead • To freeze, assemble and chill until cold (about 2 hours), wrap tightly, and freeze up to 2 months; bake from frozen covered 45–55 minutes, then uncovered 10–15 until lightly browned and center reads 165°F.

Serving Tips

• Serve with lime wedges, sliced avocado, and a dollop of sour cream.
• Pair with a crisp cabbage slaw tossed in lime-cilantro dressing.
• Add a side of Mexican rice or cilantro-lime quinoa for heartiness.
• Top slices with pickled red onions and extra chopped cilantro.
• Pour crema drizzle and sprinkle cotija for a restaurant-style finish.

Storage & Make-Ahead

Refrigerate leftovers up to 4 days in an airtight container.

Reheat covered at 350°F or microwave with a damp towel.

Assemble the casserole up to 24 hours ahead.

Add 5–10 minutes to covered bake time.

Freezes well: wrap tightly, freeze up to 3 months.

Thaw overnight before reheating.

Reheating

Reheat gently.

Microwave individual portions covered with a damp towel at 50–70% power.

Oven at 325°F covered with foil until warmed through.

Stovetop in a lidded skillet over low with a splash of water.

Lent-friendly Mexican Fridays

Once leftovers are warmed just right, I turn to Friday traditions and keep this casserole squarely Lent-friendly. The chickpeas and sweet potatoes make it hearty without a hint of meat, while smoky paprika and lime keep every bite bright.

I set the table with simple rituals—warm tortillas in a towel, a bowl of cilantro, and cooling avocado fans—so the meal feels celebratory yet mindful. You’ll taste comfort, not compromise, in every bubbling square.

• Swap Monterey Jack for a mild plant-based cheese, or go dairy-free and add a sprinkle of nutritional yeast on top.
• Serve with cabbage slaw and lime for crunch and lightness.
• Offer two sauces: classic red enchilada and a tangy tomatillo drizzle.
• Pair with cinnamon-dusted orange slices for a clean, sweet finish.

Final Thoughts

Ready to dig in? Give this cozy Chickpea Sweet Potato Enchilada Casserole a try, and feel free to tweak the spice level, cheeses, or toppings to make it your own!

Frequently Asked Questions

Can I Freeze the Unbaked Casserole and Bake From Frozen?

Yes—you can. I assemble, cool completely, wrap tightly, and freeze up to 3 months. Bake covered from frozen at 375°F for about 45–55 minutes, then uncover 10–15 minutes until bubbling, golden, and irresistibly cozy. Let it rest.

How Do I Prevent Corn Tortillas From Getting Soggy?

Lightly toast or steam tortillas, pat them dry, then brush with a thin slick of sauce. I layer quickly, keep fillings thick, bake hot, and rest the casserole; the tortillas stay tender, resilient, never soggy.

What Side Dishes Pair Well Besides Rice and Beans?

Roasted corn salad, citrusy jicama slaw, blistered peppers, charred street-style elotes, tangy pickled onions, and a crisp lime-dressed greens mix. I’d add warm tortillas, sliced avocado, and a zippy cilantro-lime crema—bright, crunchy counterpoints that make everything sing.

Is This Recipe Suitable for Pressure Cooker Adaptation?

Yes, but I’d tweak it. I’d sauté aromatics, pressure-cook filling 3–4 minutes, quick-release, then layer with tortillas and cheese to broil or air-fry until bubbly. You’ll keep tender potatoes and achieve that cozy, melty finish.

Can I Make It Gluten-Free if Using Flour Tortillas?

Yes—you can, but swap flour tortillas for certified gluten-free corn or GF flour tortillas. I’ll check labels on enchilada sauce and broth, then assemble as written. Warm tortillas first; everything bakes into cozy, bubbling comfort.