Smoky Sweet Potato Enchilada Bake
Layers of roasted sweet potatoes, black beans, caramelized onions, corn, and smoky chipotle tomato sauce baked under vegan cheese and finished with a creamy lime-avocado drizzle.
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.