This sweet potato black bean enchilada bake is a healthy no-oil vegan or vegetarian comfort foods recipe for a meatless monday!  It’s easy and made with corn tortillas so it’s gluten free.  Sometimes a simple casserole is what a whole food plant based dinner calls for! #meatlessmonday #blackbeanenchiladas #wfpb #wholefoodplantbased #healthyvegan #drfuhrman #sweetpotatoes #healthyweightloss #veganrecipes #whatsfordinner #eattolive #nutritarian #nutritarianlife

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

corn tortillas gluten free black bean enchilada sweet potato bake

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

Prep Time5 minutes
Cook Time55 minutes
Total Time1 hour
Course: Dinner
Cuisine: Mexican, No-Oil, Vegan, Whole Food Plant Based
Keyword: black bean enchiladas, Gluten Free, no oil recipe, Vegan, whole food plant based
Servings: 12
Calories: 250kcal
Author: Kim Murphy


  • 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 mixture
    2. 6 tortillas
    3. Chili mixture
    4. 6 tortillas
    5. remaining chili mixture
  • Sprinkle with pepitas and/or non-dairy cheese if desired.  Bake for 20-25 minutes.  Serve with guacamole &/or salsa.


Serving: 1square | Calories: 250kcal | Carbohydrates: 46g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 185mg | Potassium: 688mg | Fiber: 11g | Sugar: 4g | Vitamin A: 4316IU | Vitamin C: 20mg | Calcium: 85mg | Iron: 4mg