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.

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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


  • Author: Brittany Mullins
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8

Description

Layered with tortillas, sweet potatoes, black beans, cheese and a homemade enchilada sauce. Vegetarian, gluten-free and absolutely delicious!


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
  • 23 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

  1. Preheat oven to 425°.
  2. Make sauce by combining all ingredients in a blender. Blend until smooth and set aside.
  3. 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.
  4. 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.
  5. Bake uncovered at 425° for about 20 minutes or until the top layer of cheese has melted and the bake is hot throughout.
  6. Serve with toppings of your choice — green onions, chopped cilantro, sour cream or Greek yogurt and avocado.

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.
  • Category: Lunch/Dinner
  • Method: Bake
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 394
  • Sugar: 8g
  • Fat: 11g
  • Carbohydrates: 64g
  • Fiber: 13g
  • Protein: 15g

Keywords: enchilada bake, sweet potato enchilada bake, healthy enchilada bake

Want more healthy Mexican recipes? Try these:

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    53 comments
    1. 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. 🙂

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

      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. 🙂

    3. Reagan Valeyev
      October 1, 2020 AT 6:27 pm

      I doubled the recipe, then froze both casseroles. (One is for a meal train, and the other was for my family to try before giving the other away.) We left the jalapeno out, but everything else was the same. I thought it was fantastic. Healthy, tasty, hearty, and easy to make after freezing. My 3 and 4 year old both ate it as well. A great recipe, and one I will make again.

      1. Brittany Mullins
        October 1, 2020 AT 11:24 pm

        Oh yay!! So glad this recipe was a hit and good to know it froze well. Thanks for making this and for coming back to leave a comment + star rating, Reagan. I so appreciate it. 🙂

    4. sam
      September 17, 2020 AT 5:16 pm

      Super easy to make. i prepped the veggies ahead of time and it came together quickly. I will definitely make this again!
      I may do slightly less spice if I think my 5 year old will try it, and more spice if I can’t get her to try it next time!

      1. Brittany Mullins
        September 18, 2020 AT 6:43 pm

        So glad this recipe was a hit, Sam!! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    5. Lisa
      May 17, 2020 AT 11:28 am

      Half of my family is vegetarian and half is not. I make a mean chicken enchilada casserole that was my son’s favorite before choosing to eat vegetarian. I found this recipe while looking for something that might satisfy his enchilada cravings and this was certainly it. The entire family actually loves it (a first for the meat eaters in my house). I used flour tortillas and added a bit of cumin to the recipe. I used canned red enchilada sauce for ease and it is delicious!

      1. Brittany Mullins
        May 17, 2020 AT 10:48 pm

        Ahh that makes me so happy to hear, Lisa!! I’m so glad this dish was a hit with your entire family. Thanks so much for trying it and for coming back to leave a comment + star rating. It means the world to me. <3

    6. Megan
      January 26, 2020 AT 11:35 pm

      I LOVE this recipe. Very flavorful and easy to make. I made 1.5x the sauce for one recipe – afraid it would t be enough. And it was MORE than enough!

      So good! Highly recommend.

      1. Brittany Mullins
        January 27, 2020 AT 12:17 pm

        Ahh I love hearing that, Megan! I’m so glad you enjoyed this recipe. Thanks for taking the time to leave a comment + star rating. I so appreciate it!

    7. Tammy
      December 1, 2019 AT 6:31 pm

      This may be my favorites dish of all time! Followed the recipe exactly and it is absolutely delicious and so easy! We loved the spicy flavor, it’s not overbearing at all. You must make this recipe! I’ll be making it for a dinner party soon!

      1. Brittany Mullins
        December 2, 2019 AT 3:44 pm

        Woot woot!! This makes me so happy reading. I’m glad you enjoyed this dish and thank you so much for coming back to leave a comment and star rating. It means the world to me, Tammy. 🙂

    8. Grace
      June 26, 2018 AT 1:57 pm

      Hi Brittany! I’m late to the party on this recipe, but I came here after seeing that you made it for Lex from Restoring Radiance! I’m wondering, what steps did you take to do this as a “make ahead/bake later” meal? Did you bake it and just have her bake it to heat it? Thanks!

    9. Maddie
      May 9, 2018 AT 11:56 pm

      Thank you so much for this recipe. I scoured the internet trying to find a healthier, vegetarian version of enchilada casserole and was so happy to have stumbled across your site. I added aome leftover roasted corn and used canned enchilada sauce for convenience, and it came out delicious. Will definitely make again!

    10. Alice
      February 19, 2018 AT 3:42 pm

      Really good and simple. I’ve made this with enchilada sauce out of a can to save a little time and effort – just as good. I also made it recently with diced butternut squash instead of sweet potato because I had some that needed to be used. Equally delicious. I usually leave out the jalepeno for my spicy sensitive kiddo but can include a can of mild green chilies instead.

    11. kate
      November 23, 2017 AT 3:57 am

      I’m from Australia and trying to figure this out.. is it 115 oz can of black beans or a 15 oz can?

      1. Brittany Mullins
        November 24, 2017 AT 1:05 pm

        So sorry for the confusion. It’s a 15 oz can.

    12. John Gray
      October 14, 2017 AT 8:27 am

      I can’t say enough about this casserole. Super easy to put together and has nothing but great flavor. Great weeknight meal for leftovers for the following day lunch/dinner. I give this recipe an A+

    13. Justine
      August 19, 2017 AT 2:15 pm

      I am so looking forward to making this tomorrow! Do you think it would be ok if I substituted kale for the baby spinach?

      1. Brittany Mullins
        August 19, 2017 AT 8:47 pm

        Totally! You’ll have to come back and let me know how it turns out for you.

        1. Justine
          August 24, 2018 AT 10:53 am

          I’ve made this recipe several times now, using both kale and spinach, and both are delicious! Using kale adds a slightly heartier texture to the filling, but that’s about it. Love this recipe and will be making again for dinner tonight!

          1. Brittany Mullins
            August 25, 2018 AT 1:38 pm

            Ahh!! This makes me so happy, Justine. Thanks for coming back to let me know. 🙂

    14. Tara Dales
      May 14, 2017 AT 9:42 am

      Awesome-thanks for the advice Brittany!

    15. Tara Dales
      May 9, 2017 AT 2:35 pm

      My boyfriend and I loved this recipe and I am planning on making it again for a big family gathering- how long do you think I can make it in advance? Many thanks for a great blog!

      1. Brittany Mullins
        May 9, 2017 AT 3:57 pm

        So glad you liked it, Tara. I would recommend prepping it no more than 1-2 days in advance. And then put it in the fridge (covered) until you’re ready to cook it. You could also fully prep and cook it ahead of time (1-2 days), store it in the fridge and then just pop it back in the oven to warm it up before serving. Let me know how it goes!

    16. Jill
      February 27, 2017 AT 3:29 pm

      Can I freeze this amazing looking recipe? Want one for now, one for later.

      1. Brittany Mullins
        March 1, 2017 AT 7:56 am

        I think it would great as a freezer meal, but I haven’t tried it yet. I’d probably cook it, let cool, freeze it and then reheat it in the oven.

    17. Emily
      February 7, 2017 AT 10:46 am

      We’re making this tonight and cannot wait!

    18. Carla DeMarco
      January 25, 2017 AT 5:10 pm

      Just made this recipe tonight and loved it. I only had flour tortillas on hand, but had everything otherwise to whip this up. So I guess my version wasn’t gluten free. Still delish. And I did the opposite from what Brittany does – made this during the week, and looking forward to leftovers on the weekend. I’m thinking that a Saturday morning huevos rancheros-type brunch would be amazing, with a couple of runny eggs on top. YUM!!

      1. Kori
        January 29, 2017 AT 6:41 pm

        This sounds so awesome! When in doubt, put an egg on it. ????

        1. Brittany Mullins
          January 30, 2017 AT 8:12 am

          Agreed!! I hope you’re eating the leftovers for breakfast right now! 🙂

          1. Kori
            January 30, 2017 AT 1:57 pm

            We didn’t this morning because we’re having some for lunch tomorrow, but then this weekend it’s on our brunch menu! =D

      2. Brittany Mullins
        January 25, 2017 AT 7:09 pm

        Hi Carla. I’m so glad that the recipe turned out with the flour tortillas! And I totally agree about using the leftovers for a huevos rancheros brunch dish… that sounds AMAZING!!

    19. nicole @ I am a Honey Bee
      January 24, 2017 AT 6:30 am

      perfect for meatless monday.
      my daughter loves black beans. I bet she will love this!

      1. Brittany Mullins
        January 24, 2017 AT 1:34 pm

        Thank you Nicole. If your daughter likes black beans she will really enjoy this bake. The sweet potato and black bean combo is delish!

    20. cynthia |what a girl eats
      January 23, 2017 AT 4:51 pm

      Mmmm! I love sweet potatoes! This is perfect for meatless Mondays….or any day for that matter!

      1. Brittany Mullins
        January 24, 2017 AT 1:35 pm

        For sure!! Meatless Monday, Taco Tuesday, Wine Wednesday. This bake works for all the days. 🙂

    21. Frances Bolte
      January 23, 2017 AT 3:55 pm

      Do you peel the sweet potatoes?
      Thanks. I look forward to making this tomorrow!

      1. Brittany Mullins
        January 23, 2017 AT 4:47 pm

        Good question! It’s totally up to you. I’ve done it both ways, but I think I prefer having them peeled.

    22. Hope
      January 23, 2017 AT 9:32 am

      I have a question for you and was wondering if I could email you? Thank you

    23. Kristen Chidsey
      January 23, 2017 AT 8:57 am

      Brittany–black beans and sweet potato are MAGIC in my book. Love this!

    24. chelsea
      January 23, 2017 AT 12:57 am

      this looks delicious, can’t wait to try it!

    25. Kori
      January 22, 2017 AT 10:35 pm

      I just have to buy corn tortillas, sweet potatoes, & jalapenos, & we’d be set to make this! I’ll plan to soon!

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