Vegetarian Enchilada Bake

A healthy make-ahead dish the whole family will love, this sweet potato black bean enchilada bake is layered with tortillas, cheese and a homemade enchilada sauce. Vegetarian, gluten-free and absolutely delicious! 

I know a few of you are going to think I’m crazy, but for whatever reason I’ve never been that big on Mexican food. I like it and definitely have cravings for chips and guac from time to time, but it’s not something that I’m obsessed with. That said, things have changed as of late because I’ve totally been hooked on this Mexican-inspired enchilada bake.

And it’s a good thing that I’m coming around to Mexican food because I’m headed to Mexico next month!! I’ll be in Tulum with one of my best friends doing a ton of yoga, hanging on the beach, exploring and enjoying authentic Mexican food. Just a few more weeks and we’ll be on our way. I literally can not wait.

A healthy make-ahead dish the whole family will love, this sweet potato black bean enchilada bake is layered with tortillas, sweet potatoes, black beans, cheese and a homemade enchilada sauce. Vegetarian, gluten-free and absolutely delicious!

Okay so back to the sweet potato black bean enchilada bake… we’ve already made it three times because it’s SO good. The combo of creamy sweet potatoes and black beans with a spicy homemade enchilada sauce, tortillas and cheese works so well. Gah! Just writing this makes me want to make the bake again this weekend.

Cooked Sweet Potato and Black Bean Mixture for the Enchilada Bake

And it’s pretty easy too. All the layers come together quickly and it bakes up in about 20 minutes. I’ve been making it over the weekend so that we can have it for dinner one night and eat the leftovers for weeknight meals over the next couple days.

A healthy make-ahead dish the whole family will love, this sweet potato black bean enchilada bake is layered with tortillas, sweet potatoes, black beans, cheese and a homemade enchilada sauce. Vegetarian, gluten-free and absolutely delicious!

The spiced-up enchilada sauce is made by quickly whirling together all the ingredients in a blender and this can be done while the black bean and sweet potato mixture is sautéing on the stove-top. Once both of these components are done, you simply layer everything in a casserole dish and bake.

Once cooked, the sweet potato enchilada bake is ready to be served with your favorite garnishes. We like loading ours down with cilantro, green onion, jalapeño, avocado and sour cream for the ultimate Mexican dinner.

Slice of sweet potato black bean enchilada bake layered with tortillas, sweet potatoes, black beans, cheese and a homemade enchilada sauce with slices of avocado on the side. Remaining enchilada bake in baking dish behind.

Sweet Potato Black Bean Enchilada Bake

Brittany Mullins
Layered with tortillas, sweet potatoes, black beans, cheese and a homemade enchilada sauce. Vegetarian, gluten-free and absolutely delicious!
4.79 from 14 votes
Prep Time 20 mins
Cook Time 20 mins
Course Lunch/Dinner
Cuisine Mexican
Servings 8
Calories 394 kcal

Ingredients
  

Enchilada Sauce

  • 28 ounce can diced fire roasted tomatoes
  • 1 1/2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt

Enchilada Bake

  • 1 Tablespoon avocado oil or coconut oil
  • 1 large onion
  • 4 cloves garlic
  • 2 medium sweet potatoes peeled and chopped into small bite-size chunks
  • 2-3 Tablespoons finely chopped jalapeño
  • 1 cup baby spinach
  • 1 15 oz can black beans rinsed and drained
  • 1 teaspoon sea salt
  • 12 corn tortillas
  • 2 cups shredded Mexican cheese
  • toppings: chopped green onions chopped cilantro, sour cream, avocado

Instructions
 

  • Preheat oven to 425°.
  • Make sauce by combining all ingredients in a blender. Blend until smooth and set aside.
  • Add oil to a large skillet over medium heat. Once hot add onion and garlic and sauté until fragrant, about 3 minutes. Add jalapeño, sweet potatoes and salt. Cover and cook for 12-15 minutes or until sweet potatoes are tender. The cook time will vary based on how big your sweet potato chunks are. Just be sure they are fully cooked and tender. Add black beans and baby spinach. Toss to combine and remove from heat.
  • Grab a 9X13 baking dish, lightly grease and start layering ingredients for the bake. Place four tortillas over the bottom of the dish, add 1/3 of the enchilada sauce, 1/2 of black bean and sweet potato mixture and 1/2 of the cheese. Add 4 tortillas, 1/3 of sauce and 1/2 black bean and sweet potato mixture. Add 4 tortillas, 1/3 of the enchilada sauce and top with the remaining cheese.
  • Bake uncovered at 425° for about 20 minutes or until the top layer of cheese has melted and the bake is hot throughout.
  • Serve with toppings of your choice -- green onions, chopped cilantro, sour cream or Greek yogurt and avocado.

Video

Notes

  • This bake is a tad on the spicy side, if you don't like spicy food you'll want to cut back on the jalapeño and cayenne pepper.
  • To make this a freezer meal I recommend prepping the bake (following the recipe through step 4), then covering tightly with wrap or foil. Freeze until ready to serve (up to three months). On the day you want to serve the bake, take it out of the freezer, allow to thaw then bake according to step 5.

Nutrition

Serving: 1/8 of recipeCalories: 394kcalCarbohydrates: 64gProtein: 15gFat: 11gFiber: 13gSugar: 8g
Keyword enchilada bake, healthy enchilada bake, sweet potato enchilada bake
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Recipe Rating




    59 comments
    1. Denise Brick
      May 10, 2021 AT 7:56 pm

      Ran across your recipe while looking for a fun meal train meal for new parents. I took out all the spicy elements for them, left some of them in for us, and both of the options are delicious! Thank you!!

      1. Brittany Mullins
        May 11, 2021 AT 11:49 am

        Yay!! I’m so glad this recipe was a hit, Denise! Thanks so much for the review 🙂

    2. Ali Filicko
      February 9, 2021 AT 7:11 pm

      5 stars
      I’ve been cooking with all of your recipes for over a month! My husband and I have loved every single recipe… I made this last night and substituted spinach with Beet Greens and butternut squash for sweet potato. It was so amazing. Keep the recipe ideas coming!

      1. Brittany Mullins
        February 9, 2021 AT 9:20 pm

        Woo!! That makes me so happy to hear. So glad you loved this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it!

    3. Melinda Muyargas
      January 23, 2021 AT 11:34 pm

      4 stars
      My family really enjoyed this! I don’t know if I would make it again because I found that the prep took a long time (much more than 20 minutes for me!!), but we enjoyed it for the one time 🙂

      1. Brittany Mullins
        January 24, 2021 AT 8:18 pm

        You can always prep the sauce and the veggies the day before to save time when making this for dinner. 🙂 I’m glad your family enjoyed this bake though!

    4. Alimae
      October 22, 2020 AT 4:11 pm

      Thanks for this recipe. I’m always looking for ways to extend my garden, living in the northern climate, so finding recipes to freeze is a bonus. I had a haul of sweet potatoes this fall so this recipe was great. I was also able to use my tomatoes, peppers, and onions from the garden as well! Thanks you for posting this recipe!

      1. Brittany Mullins
        October 24, 2020 AT 4:16 pm

        You’re so welcome, Alimae. I’m so glad this recipe was a hit! Thanks for trying it, I appreciate it. 🙂

    5. Laurel
      October 3, 2020 AT 3:30 pm

      5 stars
      This recipe is so delicious! The first time I made it was years ago but I keep coming back. It’s easy to pull together for company and satisfying for meat eaters and vegetarians alike!

      1. Brittany Mullins
        October 4, 2020 AT 7:52 pm

        Yay!! So glad you’ve been loving this recipe, Laurel. Thanks for taking the time to leave a comment + star rating. I so appreciate it. 🙂

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