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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Spiralized Sweet Potato Enchilada Casserole loaded with veggies, black beans and doused in a simple homemade enchilada sauce | Gluten Free + Vegetarian
- 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
- 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
- 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.
- 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.
- 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.
- Place in the middle of the oven and bake for 25 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.
- Top with any additional toppings: cilantro, chopped scallions, avocado slices, sour cream, etc and serve warm
In a small sauce pot warm the olive oil. Add the flour 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.
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)
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Sarah
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I added a potato since I didn’t think I had enough sweet potato. I don’t have a spiralizer so just sliced them thin. I cooked it about double the time also. Quite yummy. Easy enchilada sauce to make.
Glad you liked it! Thanks Jenny!
Made this the other night and it is heavenly! My husband and I ate half the pan. Delicious.
That’s so great! Really glad you guys liked it – thanks so much for coming back to let me know what you thought!
Think it’s better to freeze before or after you cook it?
I would probably freeze then bake, but I think you could get away with doing it either way here
Brilliant, already love sweet potatoes, love enchiladas too, so what a perfect combination, thank you for this recipe! Like that you make the sauce from scratch too since a lot of the commercial sauces can have a lot of sugar.
Thanks Sabrina!
This just became a new staple at my house. SO GOOD!! I ended up keeping mine in the oven for about 40 minutes, and the sweet potatoes had the perfect texture. Also, this was my first time making homemade enchilada source and omg this recipe was so amazing- I’m never buying store bought again. 🙂
Aww yay that’s so great – thanks Becca! Very glad you liked it! Thanks so much for coming back to leave a comment/review letting me know how it went 🙂
Just made this for dinner and it is DELICIOUS!!! My husband loved it too! Very flavourful and hearty! Major win with this recipe!! Thank you!
That’s awesome! SO glad you guys enjoyed it! Thanks for coming back to leave a comment/review letting me know how it went!
Hi this recipe looks great! Do you think it work to freeze it before baking?
Thanks Lauren! I haven’t tried it myself (but now I really want to because it sounds brilliant) but I’m pretty sure you’d be able to freeze these and cook from frozen. You might need to add an extra few minutes to the cook time, but that should work! If you do try it please let me know!
I had my husband make this tonight, and it tasted great! My two year old loved it too.
That being said, we had to cook it in the oven for double the time because the spiralized sweet potato was still raw after 35 minutes. We used a metal casserole dish. Could that have been the problem?
I still rated it five stars, because we will definitely have it again.
Yay! So glad you guys enjoyed it! Strange about the time though – I was just looking at other recipes of spiralized sweet potato casseroles to see if my time was off, but it looks like most recipes do vary in cooking time anywhere from 35 minutes to an hour. Maybe it’s an oven/casserole dish thing? I’ll go back and retest this recipe regardless to double check!
Thanks for coming back to leave a comment/review!
I am all about loading up those veggies! This looks delish, Sarah 🙂
Thanks, Kim!
This looks and sounds absolutely divine! I don’t use my spiralizer nearly as often as I should. This recipe is going to change that!
Thanks Carol! I looove my spiralizer – so many fun ways to get more veggies into my food!
I’ve been loving making enchiladas lately but I’ve never done it with spiralized sweet potatoes! This looks great!
Thanks Liz!