Vegetarian Enchilada Bake




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.



  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.


*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

Recipe by First and Full at