Meatless Enchilada Casserole Recipe

5 from 1 vote

Meatless Enchilada Casserole Recipe

Meatless Enchilada Casserole is a vegetarian meal, combining sweet potatoes and black beans with tortillas, cheese, and a homemade enchilada sauce that is key to great flavor. You are going to want this in your arsenal for healthy eating!

Course Main Dish

Cuisine American, Mexican

Keyword meatless enchilada casserole, sweet potato enchilada casserole

Prep Time 45

Cook Time 30

Total Time 1 15

Servings servings

Calories 540kcal

Author Sue Ringsdorf

Ingredients

1 Tablespoon olive oil
1 large yellow onion - chopped
1 medium jalapeno - diced
3 cloves garlic - minced
kosher salt and freshly ground black pepper - to taste
2.5 pounds sweet potatoes - peeled and cubed
30 oz. black beans - rinsed and strained
3 cups homemade enchilada sauce
10 medium flour tortillas
8 oz. Mexican cheese
cilantro - to serve
cilantro lime rice - to serve
avocado slices - to serve

Instructions

Make enchilada sauce. If possible, make the enchilada sauce in advance and store it in the refrigerator. You'll need about three cups of sauce for this recipe. See the homemade recipe on the blog.
3 cups homemade enchilada sauce
Cook potatoes. Place peeled and cubed potatoes in a medium stock pot, and cover with water and plenty of salt. Bring mixture to a boil and then reduce to a simmer. Cook until the potatoes are fork-tender. Strain the water off the potatoes and return to the stove to get additional moisture off. Add cooked sweet potatoes to a large mixing bowl.
2.5 pounds sweet potatoes
Sauté the veggies. In a medium sauté pan over medium heat, add olive oil and chopped onions, jalapeños, and salt & pepper. Cook for several minutes, or until softened. Add garlic and stir for 30 seconds. Spoon veggies into the mixing bowl with the potatoes.
1 Tablespoon olive oil, 1 large yellow onion, 1 medium jalapeno, 3 cloves garlic, kosher salt and freshly ground black pepper
Mash veggie filling. Rinse and strain the canned beans. Add them to the mixing bowl, and mash the potato/veggie mixture with a potato masher until well combined. It's ok for the potatoes to have some chunks remaining.
30 oz. black beans
Assemble casserole. In a 9x13 casserole dish, assemble the casserole as follows.
Add 1/2 cup of enchilada sauce to the bottom of the dish and spread evenly. Slice the tortillas in half and arrange them on top of the sauce. Add 1/2 of the sweet potato bean mixture. Add about one cup of sauce. Top with one cup of cheese.
Then add another layer of tortillas, the remaining sweet potato bean mixture, one cup of sauce, the remaining tortillas, and then the remaining sauce. Top with another cup of cheese.
10 medium flour tortillas, 8 oz. Mexican cheese
Bake. Bake casserole, uncovered, for approximately 35 minutes, or until slightly browned on top, and hot and bubbly. Remove the casserole from the oven and let it sit for about 10-15 minutes before serving.
Serve. Serve large servings of enchilada casserole with some chopped cilantro and avocado slices. Cilantro lime rice is a favorite side as well.
cilantro , avocado slices, cilantro lime rice

Notes

You can assemble the casserole ahead of time and refrigerate it until ready to bake. Simply add a few extra minutes to the baking time if cooking from chilled.
The spice level can be adjusted by adding extra spice to the enchilada sauce. Additionally, you can control the heat by adding more or less jalapeno peppers or adding chili powder/cayenne pepper.
Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days.

Nutrition