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Sweet Potato & Black Bean Enchilada Bake

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A hearty, layered enchilada bake featuring creamy sweet potatoes, black beans, corn tortillas, melty cheese, and a bold homemade enchilada sauce. This vegetarian, gluten-free dish is comforting, nutritious, and perfect for weeknight meals or meal prep.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baked
  • Cuisine: Mexican-Inspired
  • Diet: Gluten Free

Ingredients

  • 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 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 preferred melting cheese)
  • Optional Toppings: Chopped green onions, chopped cilantro, sour cream or Greek yogurt, avocado slices

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Make the sauce: Blend fire-roasted tomatoes, chili powder, cumin, oregano, cinnamon, cayenne, and salt until smooth. Set aside.
  3. Heat oil in a large skillet over medium heat. Add onion and garlic; sauté for ~3 minutes until fragrant.
  4. Add chopped sweet potatoes, jalapeño, and salt. Cover and cook for 12–15 minutes until potatoes are tender.
  5. Add black beans and baby spinach to the skillet. Stir until spinach is wilted, then remove from heat.
  6. Lightly grease a 9×13 inch baking dish. Layer as follows:
    • 4 tortillas
    • ⅓ of enchilada sauce
    • ½ of sweet potato mixture
    • ½ of cheese
    • 4 tortillas
    • ⅓ of sauce
    • Remaining sweet potato mixture
    • Remaining cheese
    • Final 4 tortillas
    • Remaining sauce and cheese
  7. Bake uncovered for 20 minutes until hot and cheese is melted.
  8. Remove from oven, let rest a few minutes, then top with optional garnishes. Serve warm.

Notes

  • Use dairy-free cheese for a vegan version.
  • Adjust heat by modifying jalapeño and cayenne quantities.
  • Great for make-ahead meals—assemble, refrigerate, and bake when ready.
  • Add corn, bell peppers, or zucchini for extra vegetables.
  • Swap homemade enchilada sauce for store-bought in a pinch.

Nutrition

Find it online: https://savorymomskitchen.com/sweet-potato-black-bean-enchilada-bake/