Vegan/Vegetarian Mexican Enchilada Casserole with Sweet Potatoes and Kale | Gluten Free, Dairy-Free
This gluten-free, dairy-free, savory Mexican-inspired vegan enchilada casserole is binge-worthy! Use it as a main dish for friends and family or as meal prep for 3 nights (can easily serve 6).
Word of warning though, what should have lasted my husband and me at least 3 days, lasted for one 24 hour period. We ate some for dinner one night, then for lunch and ‘snacks’ the next day. This vegan Mexican enchilada bake with sweet potatoes will be a monthly meal to look forward to at our place from now on!
This cheesy creation packs in a healthy dose of baked kale and sweet potato though, so we didn’t feel that guilty about it...
Vegan/Vegetarian Mexican Enchilada Bake with Sweet Potato, Kale, and Bean Enchilada Bake (Gluten-free, Dairy-free)
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By: Cashew & Cheese | October 02, 2020
- Prep time: 30-35 minutes
- Cook time: 40-50 minutes
- Total time: 1 hr & 30 ish minutes
Servings: 6 (large slices)
Ingredients:
- 2 cans of English Breakfast Style Beans
- 2 tbsp Chili Powder
- 1 cup of defrosted corn (or from a can)
- A large pack of fresh corn tortillas (usually refrigerated)
- 1 large bundle of kale or chard (a bundle of dark leafy greens) chopped into small pieces
- 3-4 small sized sweet potatoes cut into small pieces
- ½ tsp Cumin
- ½ tsp Paprika
- Olive Oil
- Salt & Pepper
- 1 Enchilada Sauce Package (I just buy mine, let’s save time where we can).
- 1 Package of Vegan cheese shreds
- 1 Jalapeno (for garnish)
- Red onion and/or green onion, diced (for garnish)
- 1 Cilantro, chopped (for garnish)
- Vegan Sour Cream (optional for gluten-free)
- Water
Instructions:
- Chop the sweet potato into small chunks. Toss and cover them in olive oil, cumin, paprika, salt and pepper, and place them on a parchment lined baking sheet. Cook in the oven at 300 F for about 20-25 minutes.
- While the potato cooks, empty the 2 cans of english breakfast style vegan beans in a bowl, add the cup of defrosted corn and 2 Tbsp of chili powder and optionally 1 Tsp of cayenne. Mix well and set aside.
- Taking your large casserole dish (about 13 inches by 9 inches), coat the inside of it with cooking oil.
- Line the bottom of the pan with one layer of corn tortillas.
- Add in half of the chopped kale and half of your beans with a very light sprinkle of cheese.
- Add a layer of corn tortilla and repeat (it’s ok if it isn’t as hefty as your first layer).
- Top with one more layer of corn tortillas.
- Drizzle your enchilada sauce all over the top of your creation.
- Top with the rest of your vegan cheese shreds all across the top.
- Cover with tin foil wrap and bake at 400 F for 20-30 minutes. Check on it around 25 minutes in. You want that cheese to get as melty as possible!
- Take it out to cool and top with diced red onion, green onion, jalapeno, and chopped cilantro.
- Mix 1 cup of sourcream with about 2-3 Tbsp water, until you have a runny but not too water consistency of sour cream. Drizzle this all over your slice!
Cheesy Mexican Enchilada Casserole with Sweet Potato and Kale