Sweet Potato Enchilada Bake

This Sweet Potato Enchilada Bake is a delicious, hearty, and nutritious twist on traditional enchiladas. It’s packed with flavor and perfect for a satisfying plant-based meal.

sweet potato enchilada feature

Why I Love This Recipe

Hello, fabulous foodies! It’s Chef AJ, your Queen of Quick and Easy, here to share a new favorite: Sweet Potato Enchilada Bake. This recipe is a game-changer for anyone looking to enjoy a comforting, plant-based meal that’s easy to prepare and bursting with flavor. When I’m not busy creating oil-free, refined sugar-free, and salt-free dishes or interviewing plant-based experts for my YouTube show, I love finding recipes that are both nutritious and simple to make. This enchilada bake checks all the boxes.

What makes this recipe truly special is its combination of sweet potatoes, fire-roasted corn, and a homemade enchilada sauce that’s both smoky and savory. The layers of corn tortillas add a satisfying texture, while the optional garnishes like black olives, guacamole, and plant-based sour cream take it to the next level. It’s a dish that’s sure to please everyone at the table, whether they’re plant-based eaters or not.

Key Ingredients

  • Red Onion: Adds a sweet and savory base flavor. Onions are high in vitamin C, B vitamins, and antioxidants like quercetin, which may help reduce inflammation.
  • Garlic: Enhances the overall flavor with its robust, savory taste. Garlic is known for its immune-boosting properties and contains compounds like allicin, which have anti-inflammatory effects.
  • Sweet Potatoes: Provide a sweet, creamy base for the filling. They’re rich in vitamins A and C, potassium, and fiber.
  • Pico de Gallo or Salsa: Adds a fresh, tangy flavor to the filling. Both options are low in calories and packed with vitamins and antioxidants.
  • Fire-Roasted Corn: Adds a smoky, sweet flavor and a bit of crunch. Corn is a good source of fiber, vitamins, and minerals.
  • Corn Tortillas: Provide a gluten-free layer that holds the bake together. Corn tortillas are a good source of fiber and essential nutrients.
  • Chili Powder and Chipotle Chili Powder: Add a smoky, spicy flavor to the sauce. These spices are rich in antioxidants and can help boost metabolism.
  • Cumin: Adds a warm, earthy flavor. Cumin is known for its digestive health benefits.
  • Tamari: Adds a savory, umami flavor. Tamari is a gluten-free soy sauce that’s lower in sodium.
  • Arrowroot Powder: Helps thicken the enchilada sauce. It’s a gluten-free alternative to cornstarch.
sweet potato ingredients

The Process

Roast the sweet potatoes according to your preferred method. I find that oven roasting brings out their natural sweetness the best.

To prepare the enchilada sauce, place the chopped onion, crushed garlic, and water in a pot and cook for 8-10 minutes until soft. Stir in the salt-free tomatoes, chili powder, chipotle chili powder, and cumin, and cook on low heat for 15 minutes. Add the tamari and arrowroot powder, stirring until thickened.

Prepare the filling by combining the cooked and mashed sweet potatoes, salsa, and defrosted fire-roasted corn. Preheat your oven to 375°F.

Spread half of the enchilada sauce on the bottom of a 9×13 baking pan. Next, place a layer of corn tortillas on top of the sauce, tearing them as needed to cover the entire surface. Spread all of the filling over the tortilla layer. Add another layer of tortillas on top of the filling, then cover with the remaining enchilada sauce. Top with sliced black olives if desired.

Bake for 40-45 minutes. Let the casserole sit for at least 5 minutes before slicing and serving.

Chef’s Tips

  • Another name for orange sweet potatoes is garnet yams. Roasting them in the oven brings out their natural sweetness better than microwaving or air frying.
  • Boost the nutrition by adding frozen spinach or kale to the filling. Be sure to squeeze out all the water after defrosting.
  • When mixing the filling ingredients, I like to use food service gloves and mix by hand to ensure everything is well incorporated.
  • Squeeze fresh lime juice over the top for an extra burst of flavor.
  • Serve with a variety of garnishes like guacamole, vegan sour cream, scallions, jalapeno, cilantro, pico de gallo, hot sauce, or salsa.
  • Add a pound of frozen spinach or kale, defrosted and with the water squeezed out, to the filling.
  • Incorporate black beans for extra protein and texture.
  • Change up the garnishes to suit your taste. Fresh lime juice, guacamole, vegan sour cream, scallions, jalapeno, cilantro, pico de gallo, and hot sauce all make excellent additions.

How to Store Sweet Potato Enchilada Bake

Store any leftovers in an airtight container in the refrigerator for up to a week. This dish also freezes well, making it perfect for meal prep.

Frequently Asked Questions

How long does the enchilada bake last in the fridge?

Stored in an airtight container, this enchilada bake will stay fresh for up to a week.

Can I freeze the enchilada bake?

Yes, this dish freezes very well. Store it in airtight containers or freezer bags for up to three months.

Can I use a different type of tortilla?

Corn tortillas work best for this recipe, but you can use whole wheat or gluten-free flour tortillas if you prefer.

What other fillings can I add?

Feel free to get creative with the fillings! Black beans, spinach, kale, or any other vegetables you like can be added.

sweet potato enchilada bake serving dish

Serving Suggestions

Enjoy Sweet Potato Enchilada Bake with fresh lime squeezed over the top and your favorite garnishes. It pairs wonderfully with a side of rice or a fresh green salad, like my Hail to the Kale Salad.

Summary

Sweet Potato Enchilada Bake is a flavorful, nutritious, and hearty dish that’s perfect for any meal. Made with sweet potatoes, fire-roasted corn, and a homemade enchilada sauce, it’s a delicious and easy-to-make recipe that will become a family favorite.

If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!

sweet potato enchilada bake feature

Sweet Potato Enchilada Bake

This Sweet Potato Enchilada Bake is a delicious, hearty, and nutritious twist on traditional enchiladas. It’s packed with flavor and perfect for a satisfying plant-based meal.

Equipment

  • 9×13 Baking pan

Ingredients 

Enchilada Sauce

  • 1 Red onion, chopped
  • 2 cloves Garlic, crushed
  • cups water
  • 1 28 oz can Salt-free tomatoes
  • 3 Tbsp Chili powder
  • ½ tsp Chipotle chili powder, or to taste
  • 1 tsp Ground cumin
  • 1 Tbsp Low-sodium tamari
  • 3 Tbsp Arrowroot powder

Filling

  • 3 cups Orange sweet potatoes, cooked and mashed
  • 2 cups Pico de gallo or salt-free salsa
  • 1 pound Frozen fire-roasted corn, defrosted
  • 12 Oil-free corn tortillas

Toppings (Optional)

  • Sliced black olives
  • Additional salsa or pico de gallo
  • Shredded cabbage or lettuce
  • Chopped scallions
  • Plant-based sour cream
  • Guacamole
  • Cilantro
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Instructions 

  • Roast the sweet potatoes according to your desired preparation method.
  • To prepare the sauce, place the onion, garlic and water in a pot and cook for 8-10 minutes until soft. Stir in the tomatoes, chili powder, and cumin and cook on low heat for 15 minutes. Add the tamari and arrowroot powder and stir until thickened.
  • Prepare the filling by combining the sweet potatoes, salsa and roasted corn. Preheat the oven to 375°F.
  • To the bottom of a 9×13 baking pan, spread half of the enchilada sauce. Next place a layer of tortillas on top of the sauce. Tear the tortillas to fill all the gaps and completely cover the sauce. Spread all of the filling on top of the tortillas. On top of the filling, add another layer of tortillas. Cover the tortilla layer with the rest of the sauce. Top the casserole with black olives, if desired.
  • Bake for 40-45 minutes. Let the casserole sit for at least 5 minutes before slicing and serving.
Like this recipe? Rate and comment below!

About Chef AJ

Hey there, I’m Chef AJ, the Queen of Quick and Easy plant-based recipes. I’m the culinary wizard behind delicious dishes that are oil-free, refined sugar-free, and salt-free. As a chef, author, and host, I’m passionate about creating convenient and easy recipes that make healthy eating fun and incredibly tasty!

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