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  • Writer's pictureLeslie

Game Changing Enchilada Casserole

Sweet Potato & Black Bean Enchilada Casserole

(adapted from and James McNulty, Vegetarian Times)

Serves 8 + (double this recipe for a crowd)


Enchilada Sauce

1 28-oz. can organic whole peeled tomatoes

1 cup mineral (vegetable) broth (or sub filtered water)

1 tsp ancho chili powder

1/2 tsp chipotle chili powder (omit if heat sensitive)

1 tsp garlic powder

1 tsp onion powder

1 tsp dried oregano, crumbled


1 ½ lbs. (approx. 3 cups) baked and cubed sweet potatoes

1 Tbsp coconut oil or ghee

1 small onion, diced (1 cup)

1 Tbsp minced garlic, about 3 large cloves

½ jalapeno, seeded and minced

1 small organic red bell pepper, seeded and diced

1 15 oz. can diced tomatoes, drained & minced

1 chipotle chili in adobo sauce, drained and minced

1 15 oz. can black beans rinsed and drained

1 small bunch organic spinach, rinsed and thick stems removed

Himalayan (pink) salt and freshly ground black pepper

Enchilada Casserole

16+ corn tortillas (with clean/limited ingredients), warmed and cut in strips

2 limes cut into wedges

1 avocado, sliced


Cilantro sprigs

Ancho chili cashew cheese (see recipe below)


1) To make sauce: Bring all ingredients to a simmer in a saucepan over medium heat for about 20 minutes, stirring occasionally. Remove from heat. Season with salt & pepper if desired. When cool enough, place in a blender and combine until smooth.

2) To make filling: Heat oil in separate saucepan over medium heat. Add onion and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, bell pepper, jalapeno pepper, tomatoes, garlic, chipotle chile, and water as needed to keep from sticking; bring to a boil. Reduce heat to medium low and simmer 20 minutes, or until flavors have combined and vegetables are tender. Add black beans and spinach and cook 5 more minutes, and remove from heat.

3) Preheat oven to 350. Brush 9x13 inch baking dish with oil. Spread ½ cup sauce in bottom of dish. Start layering with tortilla strips on the bottom, filling next, then alternating until the dish is full. Top with sauce, reserve 1 cup for serving. Bake 15 minutes.

4) Serve with garnishes, including lime wedges, avocado slices, cashew cheese, and cilantro.

Ancho Chili Cashew Cheese

(adapted from This Cheese is Nuts)


1 cup raw cashews, soaked in filtered water overnight

1 Tbsp white miso

1 Tbsp coconut oil

2 Tbsp nutritional yeast

1 Tbsp fresh lemon juice

2 garlic cloves

1 ½ tsp ancho chili powder

1 tsp turmeric

1/8 tsp cayenne pepper

½ tsp pink (Himalayan) salt

½ - 1 cup hot water


1) Drain and rinse the cashews. Add all ingredients, starting with ½ cup water to a Vitamix (or high-speed blender). Blend until creamy, adding more water as needed to achieve desired consistency. Adjust seasonings if necessary.

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