Sweet Potato Enchilada Casserole Recipe | Yummly

Sweet Potato Enchilada Casserole

Diana Clark: "Absolutely delicious! A bit of an ordeal due to t…" Read More
Read Directions
Add to Meal Planner

Add to Meal Planner


  • 8 large flour tortillas (Count package of)
  • 3 1/2 pounds sweet potatoes (peeled and cut into medium sized cubes. This was 2 larger sweet potatoes for me.)
  • 15 ounces black beans
  • 1 can corn kernels (about 150z Whole, or 2 Cups fresh or frozen corn.)
  • 1 cup green chilies (diced. I used two 7 oz caned.)
  • 1 cup cilantro (Chopped)
  • 2 bell peppers (diced small.)
  • 1 yellow onion (Diced small)
  • 2 cloves garlic (minced.)
  • 15 ounces fire roasted tomatoes (diced.Or regular tomatoes diced.)
  • 2 limes juiced
  • 1 avocado
  • non dairy sour cream
  • enchilada sauce
  • 2 cups vegetable stock
  • 1 can tomato paste
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 1/2 packet taco seasoning
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    Diana Clark 2 years ago
    Absolutely delicious! A bit of an ordeal due to the number of cans and pans required to put together the dish but worth the effort. One thing to note: when the author put together the directions she neglected to tell you that you need to add the vegetable mixture on each layer. I added it after the sweet potato and the enchilada sauce.