This is a fabulous weeknight dinner AND it’s vegetarian. The mixture of pasta and sweet potatoes may seem odd, but trust me!

It is rich, hearty and DELICIOUS!

Start by sautéing sweet potatoes, red onion and red bell pepper until veggies are softened.

Stir in tomatoes, black beans, salsa and seasonings.

Add in the cheese and mix well.

Pour into casserole dish and top with more cheese.

                          Bake it up and serve with sour cream, cilantro and tortilla chips.


Mexican Sweet Potato Pasta Bake

Rich and hearty, a vegetarian dish that feels like a party food! Serve with tortilla chips.
Course Entree, Lunch, Main Course, Party Food
Cuisine Mexican
Servings 8


  • 8 ounces Penne pasta; cooked, drained and rinsed **or pasta of choice
  • 1 Tbsp olive oil
  • 4 cups sweet potatoes cut into ½-1 inch cubes
  • 1 medium red onion, finely chopped
  • 1 red bell pepper, chopped
  • 1 15 ounce canned diced tomatoes
  • 1 15 ounce canned black beans, drained and rinsed
  • 1 cup salsa
  • 3 Tbsp Taco seasoning **or one packet
  • 1 tsp cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups cheddar cheese, grated
  • 1 cup pepper jack cheese, grated
  • fresh cilantro
  • sour cream
  • tortilla chips


  • Preheat oven to 400°.
  • Heat oil in a large skillet.
    Add sweet potatoes, red onions and red pepper.
  • Turn heat to medium-high. Cook stirring occasionally 7-8 minutes until potatoes begin to soften.
  • Add tomatoes, black beans, salsa and seasonings. Mix well and heat through.
  • Stir in pasta and cheddar cheese. Pour into a 9x13 casserole dish.
  • Top with pepperjack cheese. Bake 25-30 minutes.
  • Serve with sour cream, cilantro.= and tortilla chips.
Keyword breakfast casserole, burreta pasta, hot dish, mexican, vegetarian