Spiralized Sweet Potato Enchilada Casserole loaded with veggies, black beans and doused in a simple homemade enchilada sauce | Gluten Free + Vegetarian 

This sweet potato enchilada casserole is my compromise between really wanting to eat healthy while simultaneously wanting to eat ALL. THE. CHEESE.

It’s a real problem for me…the cheese thing that is. This casserole one the other hand is the exact opposite of a problem.

It’s

Delicious
Uncomplicated
Meat Free
Healthy
& Perfectly Cheesy

Let’s just say I’m into it and I think you will be too!

About this Recipe: Sweet Potato Enchilada Casserole

I bought my spiralizer about a year ago now and to this day it is still my favorite kitchen tool. I held out on making that purchase for quite a while because I was reluctant about losing the counter/storage space but it’s been well worth the investment. If you’re also concerned about another kitchen gadget taking up space there are also easier to store hand held versions that you could look into. It makes eating vegetables so much easier because most the time it doesn’t even feel like you’re eating vegetables. Also, the spirals look cool and I would be lying if I didn’t admit that the way food looks has a huge impact on my perception of its taste.

At the base of this recipe you’ll find a couple of spiralized sweet potatoes, making up the bulk of this dish. The potatoes are topped off with sautéed peppers, onion, sweet corn, and black beans doused in enchilada sauce.

I’ve included a recipe for enchilada sauce in the recipe because I’m not impressed with the limited gluten free options we have at our local grocery store, but feel free to use store bought if you want to cut down on time and ingredients needed.

If you do choose to make your sauce from scratch it’s an easy enough process and only adds another 10 minutes to your cooking time while also allowing you to choose your preferred level of spice. Super easy with a few basic ingredients & spices.

Perfect for your next Meatless Monday and also any other day of the week because veggies + cheese = love.

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Recipe

Spiralized Sweet Potato Enchilada Casserole

Yield: 8 servings Prep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour 5 minutes

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Spiralized Sweet Potato Enchilada Casserole loaded with veggies, black beans and doused in a simple homemade enchilada sauce | Gluten Free + Vegetarian

Ingredients

Casserole

• 2-3 | 12 oz medium sized sweet potatoes, spiralized
• 1 tablespoon olive oil
• 1 medium yellow onions, diced
• 2 sweet peppers, deseeded and cut into chunks, any color will do
• 2 large cloves garlic, crushed or minced
• 1 teaspoon sea salt
• 1 cup sweet corn
• 1 15 once can of black beans, drained and rinsed
• 1 1/2 cup enchilada sauce, recipe below or use store bought
• 1 cup | 3.5 oz grated cheese, cheddar, pepper jack, Mexican blend, etc

Homemade Enchilada Sauce

• 1 tablespoons olive oil
• 1 tablespoon gluten free all purpose flour, can sub with arrowroot or tapioca starch for grain free version
• 2 tablespoons chili powder, mild, medium, or hot
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1/4 teaspoon oregano
• 1 teaspoon tomato paste
• 1 cup chicken or vegetable stock
• salt to taste

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

Casserole

1. Preheat the oven to 400°F/200°Lightly grease or oil a 9inch x 13 inch casserole dish. Place the spiralized sweet potatoes in the casserole dish and set aside.
2. In a large skillet warm the 1 tablespoon of olive oil on a medium heat. Add the diced onions to the pan and sauté for about 5 minutes minutes until soft and tender. Add the diced peppers, garlic, and salt and continue sautéing another 4-5 minutes until the peppers are soft. Stir frequently to keep the garlic from burning. Turn off the heat and stir in corn and black beans.
3. Once mixed in transfer the veggies in the skillet to the casserole dish and spread over the top of the sweet potatoes. Pour the enchilada sauce over the top and use a spoon to gently mix everything together.
4. Place in the middle of the oven and bake for 35 minutes. Briefly remove the casserole from the oven to cover the top with the grated cheese and return to the oven for another 10 minutes. Once the cheese is fully melted remove the casserole from the oven and set aside to let cool for at least 10 minutes before cutting into and serving.
5. Top with any additional toppings: cilantro, chopped scallions, avocado slices, sour cream, etc and serve warm

Homemade enchilada sauce

1. In a small sauce pot warm the olive oil. Add the flour, tomato paste and seasonings to the oil and stir together to form a roux. Add the stock and whisk it all together to remove any lumps in the sauce. Let the sauce simmer on the stove for 7-10 minutes. Remove from the heat until you're ready to add it to your casserole or store it in an air tight container in the fridge. Use it within 3 days.

Notes

 

The spiciness of this dish will depend on the spiciness of your enchilada sauce. If you're making the enchilada sauce from scratch with this recipe you can customize the spice by the type of chili powder you use (mild, medium, or hot)

Nutrition Information

Yield: 8

Serving Size:

g Calories: 243Saturated Fat: 3gCholesterol: 13mgSodium: 462mgCarbohydrates: 32gFiber: 8gSugar: 5gProtein: 11g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Mains Cuisine: Mexican American

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