This recipe takes the wonderful sauce from the King Ranch Casserole and adds it to a casserole with black beans, sweet potatoes, and kale. A delicious way to start off the New Year!

Black Bean and Sweet Potato Tortilla Casserole

Black Bean and Sweet Potato Tortilla Casserole


  • 2 large sweet potatoes
  • 1.5 cups black beans (or a 16 ounce can, drained)
  • ½ onion, chopped
  • 4 cloves garlic
  • ¼ C minced cilantro or parsley
  • 10-12 ounces kale or spinach, chopped (fresh or frozen will both work)
  • 10-12 corn tortillas


  • 2 T flour
  • 2 T EVOO
  • 1 C vegetable broth
  • 1 C grated cheese (I used Mexican crumbling cheese, but any Mexican cheese blend will do)
  • ½ C sour cream
  • 10 ounces salsa
  • 1.5 T lime juice
  • 2-3 tsp chili powder (unless your salsa is hot)
  • 2 tsp cumin
  • ½ tsp salt
  • ½ tsp ground pepper


  1. Cook sweet potatoes however you choose. Remove skin and cut into ½ inch cubes.
  2. In a large skillet, sauté onions in about a T EVOO until starting to soften, about 10 minutes. Add garlic and cook another five minutes. Add the beans, cilantro, and spinach and cook until warmed through. Remove from heat.
  3. In a heavy saucepan over medium heat, add 2 T EVOO and 2 T flour. Cook, stirring constantly, until thickened and beginning to form a roux. Slowly add the vegetable broth, stirring constantly.
  4. Once this mixture is good and thick, add you sour cream, salsa, and cheese and cook until cheese is melted. Add all of the other sauce ingredients.
  5. Combine filling mixture with the sauce mixture and stir to combine well. Spray two 8×8 pans (or one 9×13) with cooking spray. Pour 1/3 of the mixture (about 2 cups) into the pans. Add a layer of tortillas and another 1/3 of the mixture, then the rest of the tortillas. Finish off with the rest of the mixture on top.
  6. Cook at 350 for 30 minutes. Casserole should be bubbly around the edges and warm throughout.

If you’ve never made a roux before, don’t worry!  It’s really easy.  Here it is after I added the veggie broth:

Making a roux

Just be sure to stir a lot and you’ll be fine!  I cook mine in enameled cast iron – you need something that heats evenly. 

Cheese sauce

This is after the salsa, cheese, and sour cream are added.  I love this sauce!



Finally ready to dish into the casserole!  

I’m sharing this recipe with Healthy Child, Healthy World


18 thoughts on “Black Bean and Sweet Potato Tortilla Casserole

  1. HA I had to look up what EVOO was. This recipe looks great. Definitely something I would love to try out. Thanks for posting!

  2. This looks and sounds delicious! The layering instructions are confusing, and you mention at the very end about adding tomatoes, though tomatoes are not listed anywhere above.

  3. I have to tell you, this has become a favorite dinner at my house! My husband and I are not vegetarian, but we love black beans and sweet potatoes and all of the wonderful flavors in this casserole. It’s also become my go-to when cooking for friends who are vegetarian, and it always gets rave reviews. Thanks for a great recipe!!!

  4. Black Bean and Sweet Potato Tortilla Casserole sounds like an interesting and different dish for me to try. My daughter is vegan and loves to make black beans often, I don’t think she has ever tried this combo, but it seems delicious.

  5. Generally I do nott learn article on blogs, but I wish to ssay thuat this write-up very compelled me to take a look
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