I made this casserole last Sunday, and it fed us for nearly a week. Not every meal, of course, but we had it for dinner twice and for lunch three times. That’s the beauty of casseroles; besides being (generally) easy and economical to make, they provide multiple meals which can really free up some time for you during the week. I have a pretty crazy work-week schedule and there are plenty of nights when I absolutely do not want/have time to make dinner so I really appreciate recipes like this. As an added bonus, this heats up really well in the microwave, making it perfect for a packed lunch too!
The inspiration came from a casserole recipe over at Healthy Girl’s Kitchen. I saw it and thought it looked delicious, although in the end I changed it up a bit. I really didn’t have the energy to make cashew cheese, I’m sure you understand. I made a few other changes… overall I don’t think I made it any less healthy, really. I did make it a little more SPICY though… and of course added some Daiya!
If you’re a fan of the whole sweet potato/black bean/corn mexican combo, you should really give this casserole a try! It’s not the quickest recipe, but most of the time you’re able to multi-task… Boil the taters while prepping the other ingredients, bake the casserole while cleaning everything up… you know how it goes. While I was multi-tasking, Santa Jason came home from a trip to Albuquerque with the goods from Trader Joe’s!
We’re getting our very own TJ’s in Colorado next year, but until then I have to continue to stock up when I get the chance!
Layered Sweet Potato Enchilada Casserole
Ingredients
- 3 large sweet potatoes or about 3 cups smashed - but if you end up with more you can pad that a little
- 15 oz can black beans drained and rinsed
- 10 oz can Rotel w/ green chilies drained
- 15 oz can sweet corn kernels drained
- 1 bunch scallions sliced thin with white parts and top parts kept separate
- 1/2 cup taco sauce medium or hot, plus a couple tablespoons
- Juice and zest of 2 limes
- Sea salt and pepper to taste
- Chili powder to taste (I used about 1/2 tablespoon)
- 12-14 taco or fajita sized flour tortillas all sliced in half
- 1 1/2 cups salsa
- Daiya cheddar or vegan cheese of choice, to sprinkle on top
Instructions
- Preheat oven to 350.
- Peel and chop the sweet potatoes, then boil until tender (15-18 minutes).
- In a large bowl, combine the beans, Rotel, corn, scallions (white parts only) and taco sauce, mixing well.
- When the sweet potatoes are cooked, mash them then add the lime juice, sea salt, pepper, and chili powder, and set aside.
- Drizzle bottom of 9x13 casserole or baking dish with 2-3 tablespoons of taco sauce, making sure the entire bottom is covered. Arrange tortilla halves across bottom of pan.
- Cover tortillas with half of the sweet potato mixture, gently spreading to get maximum coverage. Next add a layer of the bean/corn mix (half of what you have), followed by a layer of tortillas.
- Repeat once, ending with a layer of tortillas on top (this makes 3 layers of tortillas, total). Cover with salsa, cheese and the rest of your sliced scallions.
- Cover with foil and bake for 20 minutes, remove foil and bake for another 5-8 until cheese is fully melted.
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This looks super fab!! What a lovely recipe. I am so bummed and have been bummed that we do not have a Trader Joes. The closest one is more than an hour away and I usually stock up too!
Thank you! I got so spoiled living in So Cal with no shortage of TJ’s within a short distance…
I love casseroles for that very fact – they feed you a good, long time! And usually get better. Looks like you’re set in the wine department for a little while ;-)!
Yah, it should last at least a week 😉
Looks fantastic! Thank you – and yes it is always good to stock up the wine cellar 🙂
Thanks!!
Thanks for the shout out Barbara!
You’re welcome… thanks for the inspiration, and all your healthy recipes!
Totally pinned this on Pinterest! Looks delicious!
Thanks!
This looks SO so good Barb – I LOVE sweet potatoes in just about anything, they are so good and tasty, I could probably live off of them if I had too….and I would probably end up glowing orange if I did that 🙂
Thanks Heather, and I’d be orange right along side of you 🙂
This sounds really delicious! I am also looking forward to TJ’s in Colorado. 🙂
That place will be insanely crowded when if opens- like IKEA was… but it’ll be worth it to brave the crowds.
holy enchiladas!!! I swear I’m not kidding when I tell you my heart rate just increased from the very prospect of getting this meal into my food trap. Gimme enchilada.
Haha, your “food trap”! Love it!
A wonderful & well-flavoured dinner! I can nearly smell it through my MAC!
I wish my computer did that neat trick 😉
Reblogged this on Emerging Vegan Sistah and commented:
This recipe is from the That Was Vegan? Blog & it looked so tasty that I couldn’t resist reblogging it…..and adding it to one of my upcoming personal meal plans.
Awesome, thanks!
I never thought of using sweet potatoes in enchiladas, but it looks delish. I’m excited for TJs coming to Boulder, too! It’ll be worth the 45 minute drive!
I wonder if people will be camping out the week before it opens, like they did at IKEA 😉
Think you can freeze single servings of this? I can’t think of a reason why not… Can’t wait to try it 🙂
I haven’t tried, and it would probably work, but freezing mashed potatoes can really change the consistency of them- they tend to get more liquidy. If you try it though, let me know how it turns out!
Made it last night. Even carnivore hubby liked it!
I can’t wait to make this! It looks so delicious!
I don’t always have high hopes for recipes I try from the net, they usually end up being bland or needing extra seasoning but this…this…was FABULOUS. Seriously delicious! Will a be a staple in my rotation. Yum!
Thank you so much for letting me know! It’s a favorite of mine as well!
Hello! The recipe looks very good. I was trying to find a good alternate to some sun-dried tomato and sweet potato enchiladas I had at a restaurant in San Antonio.
One comment on the recipe though… You suggest using Rotel. Unfortunately Rotel is owned by Conagra foods which is one of the biggest GMO food perpetrators in the world.
Hello 🙂 I made these the night before last (just had our first helping of leftovers last night) and they were delicious. As is true for most dishes, these enchiladas tasted better last night as leftovers (after they had a chance to sit and get all flavorful). The ONLY change I made is that I used corn tortillas as I am on a gluten-free diet (turned out great!). The ONLY change I would make to this recipe in the future is I would leave out the corn. The sweet potatoes are so sweet already – the corn adds too much sweetness. I would leave out the corn completely or maybe add something savory to balance out the sweetness of the potatoes. Overall, great recipe! Thanks!!!
I have made this recipe so many times over the past few years, I figured the least I could do was thank you! The ingredients list is forgiving, so it is easy when you are a student on a budget. Sometimes I get crazy and use pinto or refried beans, butternut squash, salsa verde, black olives, avocados, cumin, cilantro, etc. The two key things are: 1) lime juice and zest make this recipe! 2) Flour tortillas are yummy, but I use corn tortillas because they don’t get mushy over the week it takes me to polish this off. If you haven’t made dish yet, do it!
Thank you, you’re so sweet! And I agree about the corn tortillas. I used to not like them very much (hence the flour version) but since then have warmed up to them a bit, and use them when I make recipes like this.