Vegetarian…
I’m not a vegetarian, but I am doing my best to squeeze in more vegetable-centered meals. It’s easier than it sounds– I promise! We started with one meal a week and now we can do an entire day without meat. At first, we approached it as a challenge but now it comes more naturally. If you are looking for somewhere to start– look no further, EVERYONE will love this easy take on Enchiladas; no rolling necessary.
This enchilada bake was one of those instances. I typically make the recipe with shredded chicken but we were headed out of town the next day and I didn’t have any chicken left. I rummaged through the pantry and found black beans and sweet potatoes (which I always keep stocked) and that became my filling.
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Vegetarian Enchilada Bake
Prep
Cook
Total
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.
Ingredients
- Filling
- 3 C Sweet Potatoes, peeled and chopped
- 1 can of black beans, drained and rinsed
- 1/2 red onion, diced
- 2 C spinach
- 1/2 C corn
- 3 cloves of garlic, minced
- 2 tbsp oil
- 1 tsp garlic powder
- salt + pepper to taste
- Enchilada Sauce
- 2 cans of fire roasted tomatoes
- 1/2 yellow onion, chopped
- 3 clove of garlic, minced
- 1tbsp oil
- 1 1/2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp salt + 1 tsp pepper to taste
- 2 tbsp chipotle peppers
- 2 tbsp brown sugar
- corn tortillas
- 2 C cheddar cheese, shredded
Instructions
- Preheat oven to 375
- 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.
- 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.
- 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.
- Season with salt, pepper, cumin, and garlic powder.
- 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)*
- Bake for 20- 25 minutes or until bubbly and slightly browning on top.
Notes
*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
If you like these flavors, make sure you try my Chicken Tortilla Soup!
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[…] know I am constantly RAVING about my homemade enchilada sauce but seriously, it’s a lifesaver. Everything is good smothered in it and it holds up well in the […]