Why You’ll Love This Recipe

Nutrient-Rich: Packed with plant-based protein from black beans, vitamins from fresh vegetables, and fiber from sweet potatoes and corn tortillas.
Diet-Friendly: Free from gluten, oil, and soy, making it suitable for various dietary preferences.
Meal Prep Friendly: Easily prepare in advance and reheat for quick, delicious meals throughout the week.
Flavorful and Satisfying: A harmonious blend of spices and textures that will leave you craving more.

Ingredients

2 ½ cups red enchilada sauce
2 cups chopped sweet potato
1 (15-ounce) can black beans, drained and rinsed
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon black pepper
4 cups fresh baby spinach
8 corn tortillas, quartered
Juice of 1 lime
¼ cup fresh cilantro, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Sweet Potatoes: Peel and dice sweet potatoes into ½-inch cubes. Place them in a medium pot with water, bring to a boil, then reduce heat and cook for 5 minutes until tender but firm. Drain and set aside.
Sauté Vegetables: In a large sauté pan over medium-high heat, dry sauté chopped onion for 4 minutes until it starts to brown. Add red bell pepper, minced garlic, chili powder, ground cumin, and black pepper. Stir and cook for another 1-2 minutes.
Combine Ingredients: Add cooked black beans, sweet potatoes, and ¼ cup of red enchilada sauce to the pan. Stir to combine. Add fresh spinach, cover the pan, and cook for 2-3 minutes until spinach wilts. Remove lid, stir to incorporate, and set aside.
Assemble the Casserole: Preheat oven to 350°F (180°C). In an 8×8-inch casserole dish, spread a few tablespoons of enchilada sauce on the bottom. Layer with quartered corn tortillas, then half of the bean and vegetable mixture. Repeat layers, ending with a layer of tortillas topped with remaining enchilada sauce.
Bake: Cover the casserole with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes until bubbly and heated through.
Garnish and Serve: Remove from oven and let cool for a few minutes. Squeeze fresh lime juice over the top and sprinkle with chopped cilantro before serving.

Servings and Timing

Servings: 4 generous portions
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

Add Heat: Incorporate diced jalapeños or a dash of cayenne pepper for a spicier kick.
Cheesy Delight: Sprinkle dairy-free cheese on top before baking for a creamy texture.
Protein Boost: Substitute or add cooked lentils or chickpeas for variety.
Different Greens: Replace spinach with kale or Swiss chard for a different flavor profile.

Storage/Reheating

Storage: Allow the casserole to cool completely, then cover and refrigerate for up to 5 days.
Freezing: Portion into airtight containers and freeze for up to 3 months.
Reheating: Thaw in the refrigerator overnight if frozen. Reheat individual portions in the microwave for 2-3 minutes or until heated through. Alternatively, reheat in a preheated oven at 350°F (180°C) for 15-20 minutes.

FAQs

What can I use instead of sweet potatoes?

You can substitute butternut squash or regular potatoes for a similar texture and taste.

Can I make this casserole ahead of time?

Yes, assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

Is it possible to use flour tortillas instead of corn?

Certainly, but keep in mind that using flour tortillas will make the dish non-gluten-free.

How can I make my own red enchilada sauce?

You can prepare a homemade version using chili powder, tomato paste, vegetable broth, and spices. A quick recipe is available here.

What toppings go well with this casserole?

Avocado slices, vegan sour cream, diced tomatoes, or pickled jalapeños make excellent toppings.

Can I add meat substitutes to this recipe?

Yes, plant-based meat crumbles can be added for extra protein.

How do I prevent the tortillas from becoming soggy?

Lightly toasting the tortillas before assembling can help maintain their texture.

Is this casserole spicy?

The recipe has a mild spice level. Adjust the chili powder or add hot sauce to increase spiciness.

Can I use frozen spinach instead of fresh?

Yes, thaw and drain the spinach thoroughly before adding it to the mixture.

What side dishes pair well with this casserole?

A fresh green salad, cilantro lime rice, or guacamole and chips complement this dish nicely.

Conclusion

This vegan enchilada casserole is a versatile and delicious addition to your meal rotation. Its combination of wholesome ingredients and robust flavors makes it a satisfying choice for both weeknight dinners and special occasions. Enjoy the rich taste and comforting warmth of this plant-based delight!

Vegan Enchilada Casserole

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This vegan enchilada casserole is a wholesome, gluten-free, and oil-free dish made with black beans, sweet potatoes, and spinach, layered between corn tortillas and smothered in a rich enchilada sauce. It’s perfect for meal prep and packed with flavor.

Author: Amy
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Dinner, Main Course
Method: Baking
Cuisine: Mexican-Inspired, Vegan
Diet: Vegan

Instructions

Prepare the Sweet Potatoes – Dice sweet potatoes into ½-inch cubes, boil for 5 minutes until tender, drain, and set aside.
Sauté Vegetables – In a pan, dry sauté the onion for 4 minutes. Add red bell pepper, garlic, chili powder, cumin, and black pepper. Cook for 1-2 minutes.
Combine Ingredients – Add black beans, sweet potatoes, and ¼ cup enchilada sauce. Stir. Add spinach, cover, and cook until wilted. Set aside.
Assemble Casserole – Preheat oven to 350°F (180°C). Spread enchilada sauce in an 8×8-inch dish. Layer tortillas, half of the veggie mixture, and repeat, ending with tortillas and sauce.
Bake – Cover with foil and bake for 20 minutes. Uncover and bake for 10 more minutes.
Garnish & Serve – Let cool for a few minutes. Squeeze lime juice and top with cilantro.

Notes

Spicier Version – Add diced jalapeños or cayenne pepper.
Cheesy Variation – Sprinkle dairy-free cheese before baking.
Storage – Refrigerate for up to 5 days or freeze for 3 months.
Reheating – Warm in the microwave (2-3 minutes) or oven (15-20 minutes at 350°F).