Vegan Sweet Potato Enchilada Bake {Oil-Free, Grain-Free}

5 from 6 votes

Vegan Sweet Potato Enchilada Bake {Oil-Free, Grain-Free}

An enchilada bake made with sweet potatoes, kale, enchilada sauce, and a mix of beans and corn. Packed with vegetables and plant protein, it is super-simple to make and incredibly delicious!

Prep Time10

Cook Time1 30

Total Time1 40

Course: Dinner

Cuisine: Tex-Mex

Keyword: dairy-free, egg-free, enchilada casserole made with sweet potatoes, gluten-free, grain-free, oil-free enchilada casserole, vegan, vegan grain-free sweet potato enchilada bake

Servings: servings

Author: Camilla

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

Instructions

Preheat oven to 400F.
In a medium bowl, combine the beans, corn and cilantro.
Pour 1/3 of the enchilada sauce in the bottom of a medium-large baking pan (e.g., 11x7 inches). Layer 1/3 of the sweet potatoes on top followed by half the kale, half the bean mixture, and 1/3 of the cheese.
Pour another third of the sauce over and repeat the layers. Pour the remaining sauce over and top with the remaining sweet potatoes.
Tightly cover the pan with foil and bake for 1 hour and 10 to 20 minutes until the sweet potatoes are fork tender.
Remove the foil and sprinkle with the remaining cheese. Bake for 10 minutes longer.
Let the casserole sit for about 10 minutes before sprinkling with the optional cilantro and serving.

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