Sweet Potato Enchilada Bake {Vegan, GF}
Prep time
Cook time
Total time
An enchilada bake made with sweet potatoes, kale, enchilada sauce, and a mix of beans and corn. Packed with vegetables and plant protein, it is super-simple to make and incredibly delicious!
Recipe by::
Recipe type: Entree
Serves: 8 servings
  • 2 15-ounce cans black beans or kidney beans, rinsed and drained (I used one of each)
  • 1 cup canned or frozen (thawed) corn
  • ½ cup fresh cilantro leaves, chopped
  • 2 cups red enchilada sauce
  • 1 large sweet potato (1 pound), peeled and very thinly sliced
  • 6 cups chopped lacinato or curly kale (tough stems removed)
  • 2 cups shredded Cheddar cheese (I used nondairy, but use dairy cheese if you like)
  • Optional garnish: additional chopped cilantro leaves
  1. Preheat oven to 400F.
  2. In a medium bowl, combine the beans, corn and cilantro.
  3. Pour ⅓ of the enchilada sauce in the bottom of a medium-large baking pan (e.g., 11x7 inches). Layer ⅓ of the sweet potatoes on top followed by half the kale, half the bean mixture, and ⅓ of the cheese.
  4. Pour another third of the sauce over and repeat the layers. Pour the remaining sauce over and top with the remaining sweet potatoes.
  5. Tightly cover the pan with foil and bake for 1 hour and 10 to 20 minutes until the sweet potatoes are fork tender.
  6. Remove the foil and sprinkle with the remaining cheese. Bake for 10 minutes longer.
  7. Let the casserole sit for about 10 minutes before sprinkling with the optional cilantro and serving.
Nutrition Information
Serving size: ⅛ of recipe Calories: 207 Fat: 3.5 g Saturated fat: 1.1 g Carbohydrates: 37.9 g Sugar: 3 g Sodium: 578 mg Fiber: 7.3 g Protein: 8 g Cholesterol: 0 mg
Recipe by power hungry at https://powerhungry.com/2018/12/sweet-potato-enchilada-bake-vegan-grain-free-super-easy/