Easy Enchilada Casserole with Sweet Potato, Corn and Black beans – and optional 5 minute Enchilada Sauce. A fast and healthy version of enchiladas made with layered tortillas instead of rolled- time saving! Keep it vegetarian or add chicken!
It is the soul itself that has brought us to this difficult place in order to enlarge us,
to ask more of us than we planned on giving.~James Hollis~
Here’s a quick and easy dinner recipe, perfect for busy weeknights – Enchilada Casserole with Sweet Potatoes, Corn and Black beans and my 5 Minute Enchilada Sauce.
It can be kept vegetarian like I have it here, or for heartier appetites, add rotisserie chicken, or ground turkey or beef. The flavorful enchilada sauce is simple, yet delicious, and whips up in a blender. No cooking involved! When pressed for time, this is a hearty meal that can be assembled in 20-25 minutes, with the oven doing the rest of the work. Top it with cilantro, avocado and sour cream and dinner is ready!
It has become my go-to meal when Brian has the guys over for band-night, because I can pre-assemble it and when he’s ready he just plops it in the hot oven for 30 minutes. And did I mention how tasty it is? It’s SUPER tasty.
I just got back from a dreamy little getaway to a town in Mexico, called Sayulita, just South of Puerto Vallarta. It’s amazing what a little sunshine and salt water does for the soul. Not to mention the food. Somehow the warm vibrant flavors revive the palate, and I always come home feeling refreshed and inspired.
I traveled with my friend Mikki who I met 20 years ago in the Counseling Psychology Program at Gonzaga – and though she lives far, whenever we connect, it’s just like old times. She gave me a book, which, when I first read the title, made me want to throw across the room, because well, it’s called Finding Meaning in the Second Half of Life by James Hollis and it’s hard for me to get my head around the fact, that yes, I’m in the second half of life, because… when did that happen?!
But title aside, the book is a treasure – and it has been a while since I’ve been this moved. It just reaches right in and speaks the truth, about what we probably already know, but don’t normally have the courage to face. The writing is incredible, the author so candid and eloquent. If you are over 40 and are seeking depth, meaning … give yourself a gift. You will love it. There is a section on relationships which is particularly poignant.
The recipe starts with making the 5 minute Enchilada Sauce- which of course you can buy, as well (I like Trader Joe’s brand ) But this literally takes 5 minutes, so why not make it? Blend up the ingredients in a blender until smooth, and that’s it, no cooking required. In winter I use canned tomatoes, but in summer, when fresh ripe tomatoes are available, I prefer those. This would also be something really great to can or freeze for winter if you are one of those lucky ones who can grow multitudes of tomatoes.
The recipe makes about 2 cups of Enchilada sauce.
Then make the filling and assemble!
Then begin layering the ingredients, first with a little sauce to coat the bottom, then 4 corn tortillas.
Lather with filling, cheese, sauce, more tortillas, and repeat, finishing with the remaining enchilada sauce. Cover and bake.
When its warmed through, uncover and bake for 10 more minutes. At this point you could add more cheese to the top to melt, but to keep it healthy and light, leave it off and garnish it well with fresh diced avocado, cilantro and sour cream. 
And there you have it …. fast and easy Enchilada Casserole! This could easily be made ahead, and refrigerated. Or bake it ahead for mid week meals.
Vegetarian Enchilada Casserole
A fast and easy recipe for Enchilada Casserole, with black beans, corn, sweet potatoes and a quick 5 Minute Enchilada Sauce. Comforting and healthy! Keep it vegetarian or add cooked chicken or ground turkey!
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 8 1x
- Category: Main
- Method: Baked
- Cuisine: Vegetarian -with Meat Options
Ingredients
- 12 ounce bottle of enchilada sauce (or make my 5 minute, no-cook enchilada sauce)
- 8 x 6 inch corn or flour tortillas
- 2–3 cups grated mexican style cheese
- 4 ounce can green chilies, (optional)
Garnish: chopped cilantro, diced avocado, sour cream, hot sauce
5 minute Enchilada Sauce:
- 14.5 ounce can diced tomatoes (or tomato puree or tomato sauce)
- ¼ cup water
- 2 Tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- ¼–½ teaspoon chipotle powder – optional (plus more to taste, or add a canned chipotle pepper, or smoked paprika and cayenne for heat)
- 1 ½ teaspoon kosher salt
- 2 garlic cloves (or 2 teaspoons granulated garlic)
- 1 teaspoon oregano- optional (dry or fresh)
Casserole Filling:
- 2 tablespoons olive oil
- ½ an onion, diced
- 4 cloves garlic, rough chopped
- 1 large yam or sweet potato, diced into ½ inch cubes (optional, or sub 1 large bell pepper, or zucchini)
- 12– 16 ounce bag frozen corn (regular or fire roasted ) – or sub fresh corn.
- 15 ounce can black beans ( like Trader Joe’s Cuban Style Black Beans) Or substitute with 2 cups cooked chicken, browned seasoned ground turkey, or beef.
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 400 F
- Make the Quick Enchilada Sauce: Place all ingredients in a blender and blend until smooth, set aside.
- Make the filling: Saute onion, garlic and sweet potatoes in the olive oil over medium heat, until tender, about 10-12 minutes, covering ½ way through, allowing potatoes to steam and get tender. Add corn and black beans, cumin, chili powder and salt and saute until warmed through.
- In a greased 9 x13 inch baking dish, spread out ½ cup of enchilada sauce, to lightly coat the bottom. Spread out 4 tortillas on top of the sauce. Spread out ½ of the filling over the tortillas. Scatter half of the canned green chilies (if using), and 1 cup of the grated cheese. Drizzle with a ½ cup enchilada sauce. Top with 4 more tortillas, add the remaining filling, green chilies, 1 cup cheese and top with 4 more tortillas. Lather the top with the remaining enchilada sauce and any additional cheese if you like a cheesy top.
- Cover with foil and bake for 30 minutes. Uncover, and bake 10 more minutes. Garnish with diced avocado, cilantro and sour cream. The sour cream really adds a nice creaminess.
Notes
In winter, I love adding the diced sweet potato for extra richness, but in the warmer months I’ll opt for zucchini and/or bell pepper. Feel free to load the filling up with seasonal veggies- tasting and adjusting salt and seasoning accordingly. Or add a protein like cooked ground meat or chicken.
Keywords: enchilada casserole, enchilada pie, mexican casserole, enchilada casserole recipe, tortilla pie,
Synnøve says
January 17, 2016 at 5:57 amYum!! I want this right away, it looks so delicious!
Sylvia Fountaine says
January 17, 2016 at 9:03 amThanks, it’s so easy and delicious!
janete says
January 17, 2016 at 9:58 amso amazing easy … I will make this next weekend!
Heather says
January 17, 2016 at 10:56 amHi again Sylvia,
I am so glad I came across your website. Aside from your meals looking so delicious and nutritious 😉 (I did make your Tumeric broth – yum), I simply love your posts. The book you mentioned sounds like the kind I have been wanting to come across, so I’ll read some reviews and see if we have it at our library. Thanks so much for the recommendation!
Incidentally, I visited PV for the first time ever this last July (yes, very hot!). I made a point of visiting Sayulita for one day – loved it. It kind of reminded me of the Mexican version of Carmel, CA, if that makes sense. Would absolutely love to go back one day. Glad you had a nice getaway with your friend!
I look forward to your future posts – thanks again.
Have a great week,
Heather
Sylvia Fountaine says
January 18, 2016 at 8:36 amThank you Heather, appreciate your words and yes, look up the book and let me know what you think. Have a beautiful day! xo
Traci | Vanilla And Bean says
January 17, 2016 at 6:50 pmI love a good Mexican dish Sylvia and your quick sauce sounds delicious. I make something similar to this, but have not given homemade sauce a go. Thank you for your inspiration! Mexico sounds really nice, and I couldn’t agree more about having a bit of sunshine on these gray PNW days. We just returned from HI a few weeks ago and I’m still dreaming of it. I too blinked and find myself in the second half. I’m eager to read James’ book. Thank you for this my dear!
Sylvia Fountaine says
January 18, 2016 at 8:32 amThank you Traci! Always so good to get away isn’t it? Glad you got to go to Hawaii and warm up. Sounds divine! Let me know what you think about the book!
Allyson says
January 18, 2016 at 3:53 pmI used to love eating out at Mexican restaurants before I started dealing with some health issues that required me to make most of my meals from home so I could control the ingredients. I miss enchilada sauce and can’t wait to recreate it with this recipe!
Stephanie says
January 20, 2016 at 10:49 amHahaha, yah, when did that happen?! It is crazy how fast time flies! I guess I need to read it too! These enchiladas are making me so hungry, they have everything I like. YUM!!!
★★★★★
Susanna says
January 26, 2016 at 8:57 amWe made this at the lake cabin this weekend. In the morning I topped leftovers with a fried egg for instant makeshift huevos rancheros. Delish!
Sylvia Fountaine says
January 26, 2016 at 8:43 pmYum! Great idea!
simple recipe says
January 26, 2016 at 10:19 amI want this right away, it looks so delicious! I love a good Mexican dish Sylvia and your quick sauce sounds delicious.And used ingredient is hygienic that is good for health.
★★★★★
Sylvia Fountaine says
January 26, 2016 at 8:43 pmThank you!
Di | Bibbyskitchen says
January 29, 2016 at 11:27 amHi Sylvia. So here I am for your super simple and quick enchilada sauce. I can’t wait to whizz it up tomorrow. Love the chipotle in there. It really adds a deep punchy heat that I’m sure we’re going to love. Thank you!
Sylvia Fountaine says
January 30, 2016 at 10:31 amThanks!
Suzie says
February 8, 2016 at 5:39 pmI have made this twice now and it was delicious & easy!! Such a great recipe
Sylvia Fountaine says
February 8, 2016 at 9:34 pmHi Suzie, so glad you are enjoying it…thanks for letting me know…appreciate it so much!!
Lisa says
July 3, 2017 at 8:59 pmI made this tonight and it got rave reviews from all around the table! I added a little chicken to please the meat eaters. We will make this again and again, thanks for sharing your delightful recipes!
★★★★★
Tanya Goldberg says
September 17, 2017 at 12:34 amLooks delish!!
Any suggestions for keeping it vegan for my hubby?? Maybe a layer of avocado inside instead of cheese?? Other thoughts? He’s newly vegan so I’m trying to expand my repertoire and learn new tricks!
Thanks – and thanks for all your terrific recipes. He’s been enjoying the baked tofu most recently 😊
Sylvia Fountaine says
September 19, 2017 at 2:59 pmYou could make a tofu “ricotta”…have you done that yet?
Sylvia Fountaine says
September 19, 2017 at 3:01 pmOr Try using a vegan cheese?
★★★★★
BETTY Chopoff says
January 22, 2018 at 4:18 amDUH…… What exactly is the RECIPE (INGREDIENTS) to the 2 MINUTE ENCHILADA SAUCE?
BETTY Chopoff says
January 22, 2018 at 4:21 amNEVER MIND….I found the ingredients to the 2 MINUTE ENCHILADA SAUCE.
Susan Roda Gregg says
March 3, 2018 at 8:23 amLoved it! Used jackfruit as a meat substitute. It needs to be green jackfruit And if you get canned, buy it packed in water. Also used vegan cheese.
Sylvia Fountaine says
March 3, 2018 at 3:53 pmOh Perfect! Thanks for sharing how you adapted!
Caroline says
May 12, 2018 at 7:54 pmAmazing Mexican recipe! My family absolutely loved it and it was simple to make. This will become a family’s favorite for sure!
★★★★★
Sylvia Fountaine says
May 13, 2018 at 7:17 amAwesome Caroline…. glad your family enjoyed it! Yes, very simple and fast!
KJ says
May 14, 2018 at 7:24 amWhat do you mean by “Mexican style cheese or blend”?
Sylvia Fountaine says
May 15, 2018 at 5:53 amI adjusted recipe…sorry it was so vague! Sometimes in the grocery store there are Mexican -Style Cheese Blends that are already grated.
KJ says
May 18, 2018 at 4:29 pmThanks for the reply. I made this the other night and we really enjoyed it. My local rural grocery store did not have “fire-roasted” anything but even with the “plain jane” ingredients this was bursting with flavor.
A couple of questions for you:
What kind of tortillas did you use in the above pictures? And did you pre-cook them as they look a bit charred? My yellow generic ones seemed to almost dissolve.
Also, do you drain the tomatoes for the enchilada sauce as the picture of your sauce looks thicker than mine?
Thanks again for the delicious recipe!
Sylvia Fountaine says
May 19, 2018 at 5:30 pmHi KJ,
I do not drain the tomatoes, yes sauce is rather thin. I used corn tortillas that I toasted in out toaster oven. I either toast them or grill on top the gas burner of the stove.
Laurie Brown says
January 6, 2019 at 4:07 pmI made this the other day but I was out of tortillas. I ended up substituting thinly sliced polenta rounds from a tube of trader joe’s polenta and it was SO good! The polenta added an unexpected creaminess. I also doubled my sweet potatoes and adjusted the seasonings as you instructed and it added such a nice wintery warming effect. I’m going to make it with polenta from now on! I love those surprise ingredients when you’re out of something and you wing it and end up discovering something tasty 🙂 Thank you for the recipe. So simple but oh so yummy!
★★★★★
Sylvia Fountaine says
January 8, 2019 at 4:15 pmI LOVE that you used polenta instead of tortillas! Such a great idea! I will have to try this myself! xoxo
Anonymous says
February 13, 2019 at 9:06 pmSpectacular. So much easier than other enchilada recipes. I used some beans, some beef, corn, and zucchini. Yum!
★★★★★
Sylvia Fountaine says
February 14, 2019 at 6:32 amThanks so much, so happy you enjoyed it!
Ceri says
March 4, 2019 at 4:25 amReally tasty and easy to do. I made it with my nine year old. The only changes we made were to do it as traditional rolled enchiladas and we left out the chilli as she doesn’t like spicy food.
★★★★★
Bingham says
May 3, 2019 at 4:47 amWe really like this recipe. The enchilada sauce was great and it is fun that you can change things up depending on the season. It is very filling!
★★★★★