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
- 9x13 Baking pan
Ingredients
Enchilada Sauce
- 1 red onion chopped
- 2 cloves garlic crushed
- 1½ 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
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 9x13 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.