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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.

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

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).

Find it online: https://chocolatecoveredamy.com/vegan-enchilada-casserole/