Sweet Potato & Black Bean Enchilada Bake

This gluten-free + vegetarian casserole is weeknight comfort food! Tortilla-free, it is packed with roasted sweet potatoes, black beans, brown rice and enchilada sauce, topped with melty cheese and served with some avocado for a perfect gluten-free weekday dinner! Ready in an hour or less, it is great for meal prep as it can be entirely or partially made ahead.

Sweet Potato Black Bean Enchiladas Bake Easy Gluten-Free Dinner Recipe
Sweet Potato & Black Bean Enchilada Bake

An easy recipe for a hearty, nourishing, gluten-free + vegetarian dinner!

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So excited to finally share this Sweet Potato & Black Bean Enchilada Bake!

It is an easy vegetarian dinner recipe that’s naturally gluten-free, flavorful, nourishing, satisfying and a big hit in our house!

What’s in it? The enchilada bake is tortilla-free, loaded with roasted sweet potatoes, black beans, brown rice and enchilada sauce, topped with melty cheese and served with some avocado.

Ready in an hour or less, it is a perfect weekday meal!

And one of my favorite things about it is that it can be made partially or entirely ahead, making it perfect for meal prep, and it reheats well so leftovers are just as tasty the next day for lunch or another meal.

Sweet Potato Black Bean Enchiladas Bake Easy Gluten-Free Dinner Recipe

When I say I’m excited to finally share this recipe with you, it’s because we’ve been making it on repeat lately. It is based on our Sweet Potato & Black Bean Enchiladas or our Sweet Potato Black Bean Burrito Bowl, but it’s all baked in a pan and easier to prepare, store, reheat and serve!

It’s a perfect easy dinner for busy weekdays because it can be prepped ahead and leftovers are delicious for another meal or warm lunch.

Sweet Potato Black Bean Enchiladas Bake Easy Gluten-Free Dinner Recipe

So let’s make this Gluten-Free Sweet Potato & Black Bean Enchilada Bake!

Here’s what you need:

Sweet potatoes

Onion

Jalapeno

Black Beans

Cumin, Chili Powder & Salt

Brown rice

Salsa

Enchilada Sauce (easy recipe below)

Shredded cheese — Monterrey jack, cheddar or cheese or choice

More on the enchilada sauce… recipe adapted from Cookie + Kate, it is a simple recipe with lots of yummy spices and it comes together quickly.

You could always use a store bought sauce but we think this is definitely worth the 10 minutes to make it!

All you need is:

gluten-free all purpose flour

olive oil

vegetable broth

tomato paste

apple cider vinegar

and lots of yummy spices including chili powder, cumin, garlic powder, oregano, salt and cinnamon.

chickpea tacos enchilada sauce #gllutenfree #glutenfreerecipes www.healthygffamily.com

How to make the Sweet Potato & Black Bean Enchilada Bake

It comes together in a few simple steps:

  1. Roast the sweet potatoes
  2. While the potatoes roast, make the rice and black bean mixture (so easy! just saute an onion, then saute jalapeno, add in rice, beans & salsa and saute for 10 minutes)
  3. Make the enchilada sauce if you’re not using a pre-made one
  4. Mix it all together into a baking pan, top with cheese and bake!

Assembling is easy! You literally mix it all together in a baking dish!

  • Start by covering the baking dish with a layer enchilada sauce
  • Add in the rice & bean mixture, then the sweet potatoes and mix it all together.
  • Top with extra enchilada sauce to taste and mix to combine
  • Top with shredded cheese and bake!

In just 15 minutes, the cheese melts to a golden top and you are ready to eat!

It is essentially a big pan of gluten-free + vegetarian comfort food!

Flavorful, nourishing and so delicious!

Sweet Potato Black Bean Enchiladas Bake Easy Gluten-Free Dinner Recipe

Top with sliced avocado for the perfect finishing touch!

Sweet Potato Black Bean Enchiladas Bake Easy Gluten-Free Dinner Recipe

Hope you love it as much as we do!

Make Ahead Options

One of the best parts of a gluten-free meal like this is that you can partially or entirely make ahead of serving. Just remember you’ll have to extend the baking time so that it can heat up well.

Partial make-ahead options:

The roasted sweet potatoes, rice and beans mixture and enchilada sauce can all be made 1-2 days ahead and assembled in the baking pan prior to baking.

Entirely make ahead:

You can assemble the entire enchilada casserole minus the cheese and bake when ready. Or you can make the entire casserole including baking it with the cheese, then just head up in the oven or microwave when ready to serve.

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Recipe

 

Sweet Potato Black Bean Enchiladas Bake Easy Gluten-Free Dinner Recipe
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5 from 4 votes

Sweet Potato & Black Bean Enchilada Bake

This enchilada bake is a hearty gluten-free + vegetarian dinner. It is tortilla-free, packed with roasted sweet potatoes, black beans, brown rice and enchilada sauce, topped with melty cheese and served with some avocado. Can be partially or entirely made ahead and reheats well. Weeknight comfort food at its best!
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Dinner
Cuisine: Gluten-Free, Dairy-Free Optional, Nut-Free, Vegan optional, Egg-Free, Gluten-free Vegetarian
Keyword: sweet potato black bean enchilada bake, vegetarian enchilada bake, vegetarian enchilada casserole, gluten-free enchiladas casserole, gluten-free vegetarian enchilda bake, gluten-free vegetarian dinner, make ahead gluten-free dinner
Servings: 4 servings
Author: Healthy Gluten-free Family

Equipment

  • 1 9x7 baking pan

Ingredients

Enchilada Bake

  • 1 large sweet potato, cut into bite-size to 1 inch pieces
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon kosher salt
  • 3 tablespoons olive oil or avocado oil, divided
  • 1 cup yellow onion, diced
  • 1 15 oz can black beans, drained and rinsed
  • 2 cups cooked brown rice
  • 1 cup already prepared salsa
  • 2 tablespoons jalapeno, de-seeded and finely chopped
  • ½ - 1 cup red enchilada sauce (already prepared or see recipe below) to taste
  • 1 cup shredded cheese (Monterey Jack, cheddar or dairy-free of choice) more or less to taste

Toppings

  • 1 large avocado, sliced
  • fresh cilantro

Red Enchilada Sauce (recipe adapted from Cookie and Kate) (makes one cup, doubles well if you want to have extra in your refrigerator for another meal)

  • tablespoons olive oil
  • tablespoons gluten-free all-purpose flour
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • teaspoon oregano
  • teaspoon salt
  • large pinch ground cinnamon
  • 1 tablespoon tomato paste
  • 1 cup gluten-free vegetable broth
  • ½ teaspoon apple cider vinegar
  • black pepper to taste

Instructions

Enchilada Bake

  • Roast sweet potatoes: Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Place cut sweet potatoes on baking sheet and toss with 1 tablespoon olive oil. cumin, chili powder and salt. Place sweet potatoes in a single layer and bake for 25-30 minutes, or until tender and edges getting crispy. Set aside. Can be made and stored in the refrigerator a day or two ahead.
  • Make Rice & Beans mixture: while the sweet potatoes roast, in a large skillet, heat 2 tablespoons olive oil over medium heat. Once the oil is shimmering, add the chopped onion and cook, stirring often, until the onion is tender and translucent, about 5-7 minutes. Add jalapeño and saute 1-2 minutes. Add cooked rice, black beans and salsa. Stir to combine and cook over medium heat for about 7-10 minutes until well heated. (NOTE: Depending on how thick or thin the salsa is, feel free to add a bit more salsa while stirring and heating the mixture). Remove from heat and set aside. Can be made ahead and stored in the refrigerator 1 -2 days.
  • Assemble: Lightly oil a 9x7 baking dish. Spoon enchilada sauce on the bottom of baking dish so that it is evenly covered. Top with Rice & Beans mix. Add roasted sweet potatoes and stir to combine with rice and beans. Top with more enchilada sauce. Top with a shredded cheese.
  • Bake at 400 degrees F for 15 minutes or until cheese is melted. If you want a golden top, raise oven temperature to 425 degrees F for an additional 1-2 minutes.
  • Top with avocado slices and cilantro and enjoy!

Enchilada Sauce

  • Measure the flour and spices into a small bowl and place your tomato paste near the stove.
  • In a small saucepan over medium heat, warm the oil until shimmering (it should be warm enough that the spices sizzle on contact). Pour in the flour and spice mixture. While stirring constantly with a whisk, cook until fragrant and slightly deepened in color, about 1 minute.
  • Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
  • Lower heat to a simmer, whisking often, for about five minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will further thicken as it cools)
  • Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Set aside.
  • Can be made a few days ahead, stored in the refrigerator in a sealed container and heated up stove top as it will thicken as it cools.

Notes

Make ahead:
You can partially or entirely make this meal ahead of serving.
Partial make-ahead options:
The roasted sweet potatoes, rice and beans mixture and enchilada sauce can all be made 1-2 days ahead and assembled in the baking pan prior to baking. If you choose this option, bake covered for 15-20 minutes to warm before topping with cheese and continue to bake another 15 minutes to melt the cheese.
Entirely make ahead:
You can assemble the entire enchilada bake minus the cheese and bake when ready.
Or you can make the entire casserole including baking it with the cheese, then just head up in the oven or microwave when ready to serve.
Again, if baking after refrigerating, extend baking time to 30 minutes and cover with foil for at least half that time.
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!

8 thoughts on “Sweet Potato & Black Bean Enchilada Bake

  1. We made it last night without the 🌶️ for the kiddos and we all loved it. Next time I will cut my sweet potato in bigger chunks to give it more texture. Otherwise, delicious!

  2. 5 stars
    My husband and I loved this dish! We cut out the onions since I’m allergic, and added more jalapeños. Definitely extra good with the avocado on top. We will definitely make this again!

5 from 4 votes (2 ratings without comment)

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