Name: Vegan Sweet Potato Enchilada Bake {Oil-Free, Grain-Free}
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Ingredients: 2 15- ounce cans black beans or kidney beans (rinsed and drained (I used one of each)); 1 cup canned or frozen (thawed corn); 1/2 cup fresh cilantro leaves (chopped); 2 cups red enchilada sauce; 1 large sweet potato (1 pound, peeled and very thinly sliced); 6 cups chopped lacinato or curly kale (tough stems removed); 2 cups shredded Cheddar cheese (I used nondairy, but use dairy cheese if you like); Optional garnish: additional chopped cilantro leaves

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So easy, and so good: my vegan sweet potato enchilada bake! Layered with kale, beans, corn and enchilada sauce, it is grain-free, oil-free, and high in plant protein!

Healthy Enchilada Casserole made with Sweet Potatoes
Ingredients
Step by Step Instructions
Taste and Texture
Storage
Related Posts:
Vegan Sweet Potato Enchilada Bake {Oil-Free, Grain-Free} Recipe

Healthy Enchilada Casserole made with Sweet Potatoes

Tomorrow is New Year’s Day–time for new pursuits and a long list of resolutions!

But we all need to fuel up and feel good, too. How else to tackle all of those lists (let alone recover from a late night of merry-making).

I’ve got you covered, friends. My Vegan Sweet Potato Enchilada Bake is everything you want to start the 365 days ahead, and then some!

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

This delectable entrée is packed with vegetables, specifically kale and sweet potatoes, but also lots of cilantro (feel free to skip the cilantro, or replace it with parsley, if you are not a cilantro person).

Canned beans (I use one can red kidney beans and one can black beans) deliver plenty of heartiness and plant protein.

Here is all that you need:

Sweet potatoes
Black beans and/or kidney beans (canned, or cooked from scratch)
Corn (Ise canned, or frozen)
Kale (any variety, such as curly kale, laminate kale, or dinosaur kale)
Enchilada sauce (certified gluten-free, as needed)
Non-dairy Cheddar cheese
Fresh cilantro

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Step 1: Thinly Slice the Sweet Potatoes

The only part of the recipe requiring much effort is thinly slicing the sweet potato. But I’ve eliminated that effort in one fell swoop with my handy, inexpensive standing grater. Other devices work, too: a mandoline, a food processor (fitted with the slicer attachment), or a really sharp knife.

However, the standing grater makes the work fast and easy. I like fast and easy. Oh, and don’t worry about getting perfect slices. They get covered up anyway :).

Step 2: Let the Layering Begin!

Ok, you’re ready to layer! Use a medium-size baking dish (e.g., about 11×7 inches, or 9×9 inches).

Combine the drained beans, corn and cilantro in a medium bowl.

Pour some of the enchilada sauce in the bottom of the pan and begin layering about 1/3 of the sweet potatoes. Top with half of the bean mixture, half of the kale and cilantro, 1/3 of the cheese, and half of the remaining enchilada sauce. Repeat the same layering and then finish with the last third of the sweet potatoes (you’ll add the remaining cheese later).

Step 3: Cover & Bake

Tightly cover the pan with foil and bake in a 400F (200C) oven for 1 hour and 10 to 20 minutes until the sweet potatoes are fork tender.

Uncover the pan and sprinkle with the remaining cheese. Bake for 10 minutes longer. The bake will be very bubbly when it emerges from the oven, so let it sit for about 10 minutes before serving. If you like, sprinkle with some additional chopped cilantro.

Ta-da!

Taste and Texture

The flavors of this enchilada bake are complex and scrumptious, belying the simplicity of the preparation. The sweet potatoes turn into fork-tender layers, with lots of texture contrast from the beans, corn and kale.

Happy cooking!

Happy New Year everybody!

Storage

Store any leftovers in an airtight container in the refrigerator for 2 days, or the freezer for up to 6 months.

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5 from 6 votes