I love big casseroles that are warm and inviting and last for a few days with leftovers. They seem to taste even better after a day as the flavors meld together. This sweet potato black bean bake is not spicy and has a great sweet flavor from the sweet potatoes and tomatillos. This is healthy vegan dish is really easy to make!
Make sure you use a large pot! I started using a large skillet I had, but soon realized I was running out of room quickly and had to transfer it over!
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You don’t have to top with the pepitas (a type of pumpkin seed without a shell), but it adds a nice nutty crunch!
No need to use oil to saute – a small amount of water or broth works just fine. Not using oil makes this dish even healthier and truly whole food plant based.
The fresh cilantro really adds a nice flavor so don’t use dried. It won’t turn out as flavorful. Also, you can sub any color sweet pepper instead of the bell pepper or a mix!
Related Reading – 3 Bean Vegan Chili & No-Oil Sweet Cornbread
The layers are super easy. I started with a small amount of sauce (no sweet potato chunks) and then the 6 corn tortillas and then most of the sauce including all sweet potato chunks, the other 6 corn tortillas and then the rest of the sauce. Top with non-dairy cheese & pepitas if desired.
This recipe is easy to make and like that I can basically throw all the ingredients in a pot and let simmer while I make something else. Then layer & bake!
Sweet Potato Black Bean Enchilada Bake
- 1 large onion, chopped
- 1 teaspoon minced garlic
- 1 jalapeno pepper, chopped, seeds removed
- 1 green bell pepper, chopped
- 1 large sweet potato, chopped into 1 inch chunks
- 3 tomatillos, unwrapped & chopped omit if not available
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 2 15 ounce cans black beans, drained low sodium
- 2 15 ounce cans diced tomatos low sodium
- 1 1/2 cups frozen corn kernels
- 1/2 cup fresh cilantro, chopped
- 12 whole grain corn tortillas
- 1/2 cup pepitas (shelled pumpkin seeds) optional
- 1/2 cup non-dairy cheese optional
- 1/2 cup guacamole or salsa optional
- Preheat oven to 350º.
- In a large pot, water or broth saute peppers, garlic, and onions for 2 minutes until soft. Add sweet potatoes, beans, tomatoes, tomatillos, spices, cilantro, and corn.
- Cover and simmer for about 30-40 minutes, stirring occasionally or until potatoes are soft. Add water or broth if mixture gets dry.
- Spray a 9X13 baking dish lightly with olive oil cooking spray. Layer chili mixture & tortillas from bottom up – 1. small amount chili mixture2. 6 tortillas3. Chili mixture4. 6 tortillas5. remaining chili mixture
- Sprinkle with pepitas and/or non-dairy cheese if desired. Bake for 20-25 minutes. Serve with guacamole &/or salsa.