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Vegetarian Enchilada Bake

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Vegetarian…

I’m not a vegetarian, but I am doing my best to squeeze in more vegetable-centered meals. It’s easier than it sounds– I promise! We started with one meal a week and now we can do an entire day without meat. At first, we approached it as a challenge but now it comes more naturally. If you are looking for somewhere to start– look no further, EVERYONE will love this easy take on Enchiladas; no rolling necessary.

This enchilada bake was one of those instances. I typically make the recipe with shredded chicken but we were headed out of town the next day and I didn’t have any chicken left. I rummaged through the pantry and found black beans and sweet potatoes (which I always keep stocked) and that became my filling.

Make sure you are following me on Instagram! At least three days a week, I cook dinner on my Instastory.

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Vegetarian Enchilada Bake

Prep

Cook

Total

Yield 6 servings

An easier to assemble enchilada dish. A savory filling made with sweet potatoes, black beans and spinach smothered in a delicious homemade enchilada sauce made from fire roasted tomatoes, and smoky chipotle peppers. All layered between corn tortillas and melty cheese.

Ingredients

  • Filling
  • 3 C Sweet Potatoes, peeled and chopped
  • 1 can of black beans, drained and rinsed
  • 1/2 red onion, diced
  • 2 C spinach
  • 1/2 C corn
  • 3 cloves of garlic, minced
  • 2 tbsp oil
  • 1 tsp garlic powder
  • salt + pepper to taste
  • Enchilada Sauce
  • 2 cans of fire roasted tomatoes
  • 1/2 yellow onion, chopped
  • 3 clove of garlic, minced
  • 1tbsp oil
  • 1 1/2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp salt + 1 tsp pepper to taste
  • 2 tbsp chipotle peppers
  • 2 tbsp brown sugar
  • corn tortillas
  • 2 C cheddar cheese, shredded

Instructions

  1. Preheat oven to 375
  2. Prepare Enchilada sauce: Add 1 tbsp of oil to a skillet on med-high. Saute yellow onion in oil till translucent. Add in minced garlic and the seasonings (chili powder, cumin, paprika, oregano, and salt+pepper). Stir continuously for 2 minutes.
  3. Incorporate both cans of roasted tomatoes, chipotle peppers, and brown sugar. Let simmer for 5-6 mins. CAREFULLY add contents to your blender and pulse till smooth. Set aside.
  4. Prepare filling: Heat up 2 tbsp of oil in a skillet. Add in sweet potatoes and cook for 6 mins, stirring occasionally. Next, add the diced red onions, followed by the minced garlic, and spinach. Stir the mixture till the spinach wilts down and toss in the corn last.
  5. Season with salt, pepper, cumin, and garlic powder.
  6. To assemble: Spray a large cast iron skillet or baking dish with nonstick cooking spray. in one even layer, add corn tortillas, followed by 1/2 C of sauce, 3/4 C filling, topped with cheese. Repeat, Finish with a layer of tortillas, sauce, and cheese (no filling mixture on this last layer)*
  7. Bake for 20- 25 minutes or until bubbly and slightly browning on top.

Notes

*the amount of sauce and filling on each layer depends on the type of dish you use and personal taste.If you still aren't sold on this meatless meal, add a pound of ground chicken or ground beef to the filling.

Courses Vegetarian, casserole, weeknight meal

Cuisine Mexican

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If you like these flavors, make sure you try my Chicken Tortilla Soup!

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