Let’s get one thing straight — this ain’t your average vegan casserole pretending to be enchiladas. This is the kind of dish that’ll make your whole kitchen smell like a Tex-Mex dream and have you spooning “just one more bite” even after your belly’s full.
It’s hearty, smoky, a little spicy, and layered with roasted sweet potatoes, black beans, corn, caramelized onions, and a chipotle-spiked tomato sauce that soaks into the tortillas just right. Then it’s all baked under a gooey blanket of vegan cheese that melts like a charm.
I started making this one the first time I got tired of bland store-bought frozen “vegan meals.” I wanted something real — something that still had that bold kick like the old enchiladas I grew up with, but without all the grease or dairy. Sweet potatoes bring this creamy sweetness that balances the smoky heat, and those black beans give it that stick-to-your-ribs satisfaction you miss when you cut meat out.
This bake isn’t a side dish. It’s the main event. You layer it up like a lasagna — sauce, tortillas, filling, repeat. Then it goes in the oven until the top bubbles and you catch that smell that makes everyone wander into the kitchen asking, “What’s cooking?”
And don’t skip the lime-avocado drizzle. That’s the move that takes it from “really good” to “holy hell, that’s amazing.”
This is the kind of meal that feeds you in more ways than one — good food, good leftovers, good mood.
Smoky Sweet Potato Enchilada Bake
Equipment
- 1 large casserole baking pan
Ingredients
- 2 large sweet potatoes, peeled & cubed
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp chipotle chili powder
- Salt + pepper to taste
- 1 large onion, sliced
- 1 can black beans, drained & rinsed or 2 cups precooked fresh beans
- 1 cup corn (fresh, frozen, or canned)
- 2 cups chipotle tomato sauce (store-bought or homemade)
- 1 cup vegan shredded cheese
- 8–10 corn tortillas
For The Drizzle:
- 1 ripe avocado
- Juice of 1 lime
- Pinch of salt & garlic powder
Instructions
- Preheat oven to 400°F. Toss cubed sweet potatoes with olive oil, paprika, chipotle, salt, and pepper. Roast 25 minutes until soft and slightly crisp.
- While those roast, caramelize the onions in a skillet with a drizzle of olive oil until golden.
- Mix roasted sweet potatoes, onions, black beans, and corn in a bowl.
- Spread a thin layer of chipotle tomato sauce on the bottom of a baking dish.
- Add a layer of tortillas, spoon in the filling, then sauce and a sprinkle of vegan cheese. Repeat until the dish is full.
- Finish with sauce and cheese on top. Bake uncovered at 375°F for 20–25 minutes until bubbly.
- Blend the avocado, lime juice, salt, and garlic powder into a creamy drizzle.
- Let the bake cool a few minutes, then top with avocado drizzle and fresh cilantro if you’ve got it.
