Sweet Potato & Black Bean Enchilada Bake

A layered, hearty enchilada bake featuring creamy sweet potatoes, black beans, vibrant enchilada sauce, tortillas and melty cheese—perfect for a satisfying vegetarian (and gluten-free) meal.

Why You’ll Love This Recipe

• The sweet potatoes bring natural sweetness and comforting texture; combined with black beans they make a filling, protein-rich vegetarian dish.
• It’s mostly assembled in layers and baked, so the effort is lower than individually rolling dozens of tortillas.
• The homemade enchilada sauce gives bold flavour and ties it all together.
• Leftovers reheat beautifully—great for a make-ahead or weeknight dinner.

Ingredients

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

Enchilada Sauce

• 1 (28 oz) can diced fire-roasted tomatoes
• 1½ Tbsp chili powder
• 1 Tbsp ground cumin
• 2 tsp dried oregano
• 1 tsp cinnamon
• ½ tsp cayenne pepper
• 1 tsp salt

Enchilada Bake

• 1 Tbsp avocado oil (or coconut oil)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 medium sweet potatoes, peeled and chopped into small bite-size chunks
• 2-3 Tbsp finely chopped jalapeño (adjust to heat preference)
• 1 cup baby spinach
• 1 (15 oz) can black beans, rinsed and drained
• 1 tsp sea salt
• 12 corn tortillas
• 2 cups shredded Mexican-style cheese (or your preferred melting cheese)
• Optional toppings: chopped green onions, chopped cilantro, sour cream (or Greek yogurt alternative), avocado slices

Directions

1. Preheat the oven to 425 °F (≈ 220 °C).
2. Make the sauce: Combine all sauce ingredients in a blender, blend until smooth and set aside.
3. In a large skillet over medium heat add the oil. Once hot, add the chopped onion and minced garlic; sauté until fragrant (~3 minutes).
4. Add the chopped sweet potatoes, chopped jalapeño and sea salt. Cover and cook for about 12-15 minutes (or until the sweet potatoes are tender) – time may vary based on chunk size.
5. Add the rinsed black beans and baby spinach to the skillet; toss to combine, then remove from heat.
6. Lightly grease a 9 × 13 inch (≈ 23 × 33 cm) baking dish. Begin layering:
   • Place four tortillas over the bottom of the dish.
   • Pour one third of the enchilada sauce over the tortillas.
   • Spread half of the sweet potato-black bean mixture over that.
   • Sprinkle half of the shredded cheese.
   • Repeat: next layer of 4 tortillas, another third of sauce, remaining sweet potato-bean mixture, remaining half of cheese.
   • Top with final 4 tortillas, remaining third of sauce, and the remaining cheese on top.
7. Bake uncovered at 425 °F for about 20 minutes, or until the top layer of cheese has melted and the bake is hot throughout.
8. Remove from oven and allow to rest a few minutes. Serve with optional toppings: chopped green onions, cilantro, sour cream (or Greek yogurt), and avocado slices.

Servings and timing

• Serves: 8
• Prep time: ~20 minutes
• Cook/bake time: ~20 minutes
• Total: ~40 minutes

Variations

• Heat level: Reduce or omit the jalapeño and cayenne pepper for a milder dish; for more heat add extra jalapeño or a pinch of smoked chipotle.
• Cheese-free / vegan option: Use dairy-free cheese or omit cheese entirely and top with avocado and fresh cilantro.
• Add protein: For more protein, stir in cooked shredded chicken or ground turkey to the bean-potato mixture before layering.
• Different sauces: Swap the homemade sauce for a store-bought mild or spicy enchilada sauce if short on time.
• Tortilla swap: If you prefer flour tortillas or larger tortillas, adjust quantity to fit your dish size.
• Veggie additions: Add roasted bell peppers, corn kernels or zucchini into the sweet potato mix for more vegetable variety.

Storage/Reheating

• Storage: Cover leftover bake and store in the refrigerator for up to 3 days.
• Freezer: You can assemble the bake through step 6, then cover tightly with foil or plastic wrap and freeze for up to 3 months. When ready, thaw in the fridge overnight then bake as per step 8.
• Reheating: Reheat individual portions in the microwave for 2-3 minutes until hot. For best texture, reheat in a preheated oven at ~350 °F (175 °C) for about 10 minutes until warmed through and cheese is melty again.

FAQs

What kind of sweet potatoes should I use?

Look for orange-fleshed sweet potatoes (sometimes labelled “sweet potato” rather than yam) as they tend to soften and caramelize nicely. You can peel them if you prefer, but leaving the skin on is fine if cleaned and chopped small.

Can I make this dish gluten-free?

Yes — use certified gluten-free corn tortillas and ensure any store-bought sauce or seasoning you use is labelled gluten-free. The recipe as given (with corn tortillas) is already gluten-free.

How spicy is this dish?

It has a moderate spice level due to the jalapeño and cayenne pepper in the sauce. If you prefer mild, reduce or omit those ingredients. Feel free to adjust to your taste.

Can I prepare it ahead of time?

Yes — you can cook the sweet potato-bean mixture and prepare the sauce ahead, assemble the dish, cover, and refrigerate until ready to bake. You may need to add a few extra minutes to baking time if everything is cold.

What toppings work best?

Toppings that add freshness and texture work beautifully: chopped cilantro, sliced green onions, avocado slices, sour cream or Greek yogurt, even a squeeze of lime.

Can I use tortillas other than corn?

Yes — you may use flour tortillas if you prefer. Note: flour tortillas might change the texture slightly and you may need to adjust layering or quantity to fit your dish.

How do I know when the sweet potatoes are done before baking?

They should be tender when pierced with a fork and lightly cooked through before layering. If they’re still hard, the dish may take longer to bake.

Can I make it dairy-free or vegan?

Absolutely. Use dairy-free shredded cheese or omit cheese, and top with avocado and fresh herbs for flavor instead of traditional cheese garnish.

What size baking dish should I use?

A 9 × 13 inch (≈ 23 × 33 cm) baking dish works well for the given quantities and layers evenly. If you use a smaller or larger dish, adjust layering or quantities accordingly.

Can I halve or double the recipe?

Yes — you can adjust the quantities to serve fewer or more people. If you double the recipe, ensure you have a larger dish (or two dishes) so everything layers properly and bakes evenly.

Conclusion

This sweet potato and black bean enchilada bake offers a comforting, flavour-rich vegetarian meal that’s easy to assemble and bake. With its satisfying layers of sweet potatoes, beans, sauce, tortillas and cheese, it hits all the right notes for a hearty dinner. With make-ahead potential, versatile toppings and easy storage, it’s a recipe you’ll want in your regular rotation. Enjoy preparing and sharing it!

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