I love meatless meals that you don’t even notice are meatless. This Easy Black Bean and Sweet Potato Enchilada Bake is one of those meals. It has tons of flavor, color, texture, and cheese, so you won’t even miss the meat, and neither will your family. I think that sweet potatoes and black beans are one of my favorite savory pairs, and they go so very well together in this fun dish. I think the sweet creaminess of the sweet potatoes is perfect in a Tex-Mex kind of dish because it compliments all the heat and smokiness so well. You’ll love how easy this is to make, too. Instead of rolling a bunch of individual enchiladas, I just made this dish layered like a lasagna. Some people call this kind of thing “enchilada stack” or “layered enchiladas,” but no matter what you call it, it tastes greats and is easy, one of my favorite combinations.
Roasting the sweet potatoes, onion, and bell peppers with spices and olive oil makes them soft, brings out more of their natural sweetness, and gives them a bit of smokiness, all of which is great in this enchilada bake. I love my homemade red enchilada sauce for a million reasons and I’d highly recommend trying it! One of the reasons I make enchiladas pretty seldom is because I never have the sauce! I started making homemade red enchilada sauce and homemade green enchilada sauce a few years ago, and I’ve never gone back. Both recipes are super simple to make and they freeze great, so make a double batch to have on hand for later. This easy Black Bean and Sweet Potato Enchilada Bake is easy to make gluten-free too. Just be sure to use a gluten-free flour blend in my amazing homemade red enchilada sauce and check the other ingredients to make sure they comply.
This dish is great with some fresh sliced avocado, tomatoes, cilantro, and even a little sour cream on top. You can serve it with just about anything, but I’d highly recommend some fresh vegetables, lettuce, pico, or something along those lines on the side. You are going to love it!
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Easy Black Bean and Sweet Potato Enchilada Bake (meatless, GF)
- Prep Time: 40 mins
- Cook Time: 25 mins
- Total Time: 1 hour 5 minutes
- Yield: 6-9
- 1 large sweet potato, peeled and cut into 1/2 inch pieces
- 1 red bell pepper cut into 1/2 inch pieces
- 1/2 of a large red onion, cut into 1/2 inch pieces (about 1/2 cup)
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can black beans (15 ounces) drained and rinsed
- Juice of one lime
- 2 cups red enchilada sauce (try my homemade red enchilada sauce)
- 8-10 corn tortillas, cut in half
- 8-12 ounces sharp cheddar cheese, shredded
- Chopped tomato, cilantro, avocado, and/or hot sauce for serving
- Preheat the oven to 425 degrees.
- In a small bowl combined the sweet potato, bell pepper, onion and olive oil. Stir to coat the vegetables lightly with the oil. Add the spices (chili powder through pepper). Stir to combine and coat the vegetables with the spices. Pour the prepared vegetables on a large rimmed baking sheet and spread them out so they are in one even layer. Roast until the sweet potatoes are tender 20-25 minutes. Remove from the oven. Reduce oven heat to 350 degree.
- Place the roasted vegetables back in the bowl and add the rinsed and drained black beans and the juice of one lime, stir to combine.
- In the bottom of the 9×9 inch baking dish add 1/2 cup of the red enchilada sauce. Add a single layer of corn tortillas (use about 2 tortillas) add 1/3 of the the sweet potato and bean mixture, then 1/4 of the cheese (about a 1/2 cup), and another 1/2 cups of red enchilada sauce. Repeat with more tortillas, sweet potato mixture, cheese, sauce. Repeat with more tortillas, sweet potato mixture, cheese, sauce. Add a final layer or corn tortilla, enchilada sauce, and then top the whole things off with a heavy hand of cheese.
- Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes. Let the dish cool for 5 minutes before serving with some chopped tomato, avocado, cilantro, and/or hot sauce on top.
Be careful to kind of “tent” the foil when you put it on so that it isn’t touching the cheese. This will help the cheese to not stick to it and then get pulled of when you remove the foil. Few things are sadder than wasted cheese.
That’s how I stack them up. With a little tortilla tearing, you can cover the pan really well!
I’ve been working on a list of my favorite meatless meals, and I have quite a bit to make and share with you. What are YOUR favorite meatless meals? I was hoping to get some more inspiration from you! I’d love to hear what you feed your family on Meatless Monday.