Sweet Potato Enchilada Casserole (Vegan)

Prep Time

10 minutes

Cooking Time

20 minutes




3 large sweet potatoes (or about 3 cups smashed- but if you end up with more you can pad that a little) 

15 oz. can black beans, drained and rinsed 

10 oz can Rotel w/ green chilies, drained 

15 oz can sweet corn kernels, drained 

1 bunch scallions, sliced thin with white parts and top parts kept separate 

1/2 cup Taco sauce (medium or hot, depending on taste), plus a couple Tablespoons 

Juice and zest of 2 limes Sea salt Chili powder, to taste (I used 1/2 T) 

12-14 taco or fajita sized flour tortillas, all sliced in half 

1.5 cups salsa Vegan cheese (I used Daiya pepperjack), to sprinkle on top 


Peel and chop the sweet potatoes, then boil until tender. In a large bowl, combine beans, Rotel, corn, scallions (the white parts only) and taco sauce, mixing well. When the sweet potatoes are cooked, mash them, then add lime juice, sea salt and chili powder (if using), and set aside. Drizzle bottom of 9×13 casserole or baking dish with 2-3 T taco sauce, making sure the entire bottom is covered. Arrange tortilla halves across bottom of pan. Cover tortillas with half of the sweet potato mixture, gently spreading to get maximum coverage. Next add a layer of the bean/corn mix (half of what you have), followed by a layer of tortillas. Repeat once, ending with a layer of tortillas on top (this makes 3 layers of tortillas). Cover with salsa, cheese and the rest of your sliced scallions. Cover with foil and bake at 350 for 20 minutes, remove foil and bake for another 5-8 until cheese if fully melted. Enjoy! 


Great vegan main dish! 

You can use regular cheese if not vegan