Vegan Sweet Potato Enchilada Casserole | Healthy Recipes for Busy Weeknights
Looking for a flavorful, hearty meal that’s perfect for busy weeknights, meal prepping, or sharing with friends? This quick and easy Vegan Sweet Potato Enchilada Casserole is the answer! It’s easy to make, filled with healthy ingredients, and packed with flavor. Plus, it’s perfect for sharing with loved ones—like friends with new babies or anyone who could use a homemade meal delivered with love.
Why You’ll Love This Recipe:
Crowd-Pleaser: Perfect for family dinners or potlucks.
Simple Ingredients: Uses pantry staples and fresh veggies.
Meal Prep-Friendly: Make ahead and freeze or enjoy leftovers throughout the week.
Versatile: Add your favorite toppings or customize with extra veggies.
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Sweet Potato Enchilada Casserole
Equipment
Ingredients
- 3 cups medium sweet potatoes about 2-3, peeled and cubed
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin seeds, freshly ground
- Salt and pepper to taste
- 15 oz can of black beans or pinto beans drained and rinsed
- 28 oz can of hominy drained and rinsed
- 2 cups frozen corn
- 28 oz can green (or red) enchilada sauce divided
- 3 cups grated cheddar cheese, divided (substitute vegan cheese or leave out to make vegan)
- 12-15 corn tortillas
Optional Toppings
- tomato diced
- cilantro chopped
- onion diced
- avocado
- avocado crema
- lime wedges
Instructions
Step 1: Roast the Sweet Potatoes
- Preheat your oven to 425°F (220°C).
- Toss the cubed sweet potatoes with olive oil, chili powder, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast for 15-20 minutes, stirring halfway through, until tender and slightly caramelized. Set aside to cool.
Step 2: Prepare the Filling
- In a large bowl, combine the beans, hominy, frozen corn, 1 cup of cheddar cheese (if using), and ½ cup of the green enchilada sauce.
- Gently fold in the roasted sweet potatoes, being careful not to mash them.
Step 3: Assemble the Enchilada Casserole
- Preheat your oven to 400°F (200°C).
- Pour ½ cup of enchilada sauce into the bottom of a 9×13-inch baking dish.
- Pour the remaining enchilada sauce into a shallow bowl. Dip each tortilla in the sauce before layering.
- Arrange a layer of dipped tortillas in the baking dish. Spread half of the filling over the tortillas.
- Add another layer of dipped tortillas, followed by the remaining filling.
- Top with a final layer of dipped tortillas. Pour any leftover enchilada sauce over the top and sprinkle with the remaining cheese (if using).
Step 4: Bake
- Bake for 20 minutes uncovered until the cheese is melted and golden. Let cool slightly before serving.
Step 5: Serve and Enjoy
- Garnish with your favorite toppings like fresh tomatoes, onions, cilantro, and a squeeze of lime for extra freshness.
Video
Notes on Making These Vegan or Vegetarian
Canned green enchilada sauce is often vegan, but it depends on the brand and ingredients. Many store-bought versions are made with a base of tomatillos, green chilies, onions, garlic, and spices, which are all plant-based. However, some recipes may include chicken broth, whey, or other animal-derived ingredients, so don’t forget to check your labels.
Some vegan-friendly brands include Hatch, Trader Joe’s, and Old El Paso (check specific varieties). If you want a guaranteed vegan option, you could also make your own green enchilada sauce using tomatillos, green chilies, vegetable broth, and spices!
Vegan Cheese Options
For a vegan twist, use shreds from brands like Violife or Daiya, or try making a homemade cashew-based cheese sauce for an extra creamy finish. If you prefer, you can also omit the cheese entirely and boost the flavor with a drizzle of cashew cream or avocado crema after baking.
Storage and Meal Prep Tips:
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Assemble the enchiladas in a freezer-safe dish (skip the baking step) and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed.
- Pro Tip: Roast extra sweet potatoes to use in other meals during the week. They are great in salads, as a side dish, or for breakfast scrambles or burritos.
- Beans: Cook up a batch of pinto or black beans in advance to use in the enchiladas. Make a little extra to serve on the side and add to other meals during the week.
Make Ahead Steps
Save time by prepping parts of this recipe in advance! Roast the sweet potatoes a day or two ahead and store them in an airtight container in the fridge. You can also mix the filling a day in advance and keep it refrigerated until you’re ready to assemble. For ultimate convenience, assemble the entire dish in the baking pan, cover, and store in the fridge for up to 24 hours before baking. These steps make it even easier to enjoy a homemade meal, even on the busiest days.
Why These Enchiladas are Perfect for Sharing
These enchiladas are not only comforting but also travel well, making them ideal for gifting to friends or family. Whether it’s a new parent needing an easy dinner or a friend recovering from illness, this dish is a thoughtful way to show you care.
FAQ:
Can I use flour tortillas instead of corn?
Absolutely! Flour tortillas will work, though corn tortillas offer a more traditional flavor and better texture in my opinion.
What can I substitute for hominy?
You can use an additional can of black beans, pinto beans, or extra corn.
Can I make these vegan enchiladas?
Yes! Swap the cheddar cheese for your favorite vegan cheese or leave this out.
Final Thoughts:
This Black Bean Sweet Potato Enchilada casserole is healthy, delicious, and so easy—a recipe you’ll turn to again and again. Whether you’re feeding your family or prepping meals for the week, these enchiladas are sure to satisfy. Don’t forget to share your creations and tag us on social media!