Abigail Joy Dougherty: Registered Dietitian, Nutrition Expert & Lover of Life
Gluten Free, Meatless Monday, Mexican Food, Vegetarian

Vegetarian Black Bean and Sweet Potato Enchilada Casserole

Happy Meatless Monday my friends!!

Ohhhh how I love enchiladas but ohhhh how I do not like all the prep work that goes into them. There is the dipping and the rolling and the stuffing of the pan… Noooo worries, enchilada casserole to the rescue!!

I was inspired to make this recipe after some time with good friends on vacation this past winter in Vail, CO << AMAZE by the way!! Dreaming of the snow or even cooler weather right now…. 😮

Pat and I enjoying a quick break in our snowball fight!! 🙂

View from our house!!

Back to the recipe. The husband of the couple we were in Vail with is gluten free due to dermatitis herpetiformis and also does not like chicken. Tacos end up being our homemade meal of choice but we had already made tacos and wanted something different.

Our friend suggested enchiladas and at the grocery store mentioned she made hers with black beans and sweet potato.  Huh? I had never heard of that combo but I am ALWAYS up for something new, especially involving sweet potatoes! So we went forward with the black bean and sweet potato filling.

It was divine!

The sweet potatoes added this creaminess that was totally unexpected while the black beans added some extra texture and of course, protein and fiber. So delicious.

Back at my home, I’m always trying to think of the easiest way that I can make a recipe, seriously.  Enter casseroles. My FAVE! I used my friends fab idea of adding the sweet potatoes but just making it slightly less time intensive, by making it into a casserole!!

I hope you enjoy as much as we have this week aaaand two weeks ago…. if it’s not broken! 🙂

Vegetarian Black Bean and Sweet Potato Enchilada Casserole
Recipe type: Dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Delicious vegetarian casserole that can be thrown together in less than 30 minutes from start to finish and is a definite crowd pleaser! Top with your favorite Mexican toppings like salsa, avocado or just plain. It's an easy make ahead meal also. Enjoy!!
  • 12 Corn Tortillas
  • 1 bottle of Red Chile Enchilada Sauce (I used Frontera)
  • ½ cup cheddar cheese
  • 1 sweet potato, cooked and skins removed
  • 1 can black beans, rinsed and drained
  • 1 can diced green Chiles
  • 1 teaspoon Chile Powder
  • 1 teaspoon cumin
  • 2 Tablespoons Braggs Nutritional Yeast
  1. Preheat oven to 375 degrees.
  2. In a medium bowl, mash sweet potato. To the bowl, add black beans, green Chiles, Chili powder, cumin and Nutritional Yeast and mix until well combined.
  3. Pour about 2 tablespoons of enchilada sauce into the bottom of an 8x8 glass baking dish and spread over the bottom.
  4. Add 4 corn torn tortillas to the bottom the dish (they will overlap) turn them over so they are coated on both sides with some enchilada sauce.
  5. Next, spread about half of the black bean and sweet potato mixture so it covers the tortillas.
  6. Add the next four tortillas and top with ¼ cup enchilada sauce and top with the other half of the black bean and sweet potato mixture.
  7. Cover with the last four tortillas and pour the rest of the enchilada sauce over the top and spread until it covers the tortillas.
  8. Top with ½ cup of grated cheese.
  9. Bake at 375 for 15 to 20 minutes or until the cheese is melted and you can see the enchilada sauce bubbling. Top with plain Greek yogurt, avocado slices and/or salsa and ENJOY!

I hope you enjoy these enchiladas as much as my family does!! Happy Meatless Monday!!

~Abigail Joy 


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