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Spiralized Sweet Potato Enchilada Casserole Recipe

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3.9 from 13 reviews

A vibrant and wholesome Spiralized Sweet Potato Enchilada Casserole that layers tender spiralized sweet potatoes with sautéed onions, sweet peppers, corn, and black beans, all smothered in a rich homemade enchilada sauce and topped with melted cheese. This baked casserole offers a delicious, gluten-free, and vegetarian-friendly twist on traditional enchiladas, perfect for a comforting family meal.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Ingredients

Casserole Ingredients

  • 2-3 medium sized sweet potatoes (12 oz each), spiralized
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 sweet peppers, deseeded and cut into chunks (any color)
  • 2 large cloves garlic, crushed or minced
  • 1 teaspoon sea salt
  • 1 cup sweet corn
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 1/2 cups enchilada sauce (homemade or store-bought)
  • 1 cup (3.5 oz) grated cheese (cheddar, pepper jack, Mexican blend, etc.)

Enchilada Sauce Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon gluten free all-purpose flour (or arrowroot/tapioca starch for grain-free)
  • 2 tablespoons chili powder (mild, medium, or hot)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano
  • 1 teaspoon tomato paste
  • 1 cup chicken or vegetable stock
  • Salt to taste

Instructions

  1. Preheat and Prepare Casserole: Preheat your oven to 400°F (200°C). Lightly grease or oil a 9 x 13 inch casserole dish. Spread the spiralized sweet potatoes evenly in the prepared dish and set aside.
  2. Sauté Vegetables: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onions and sauté for about 5 minutes until soft and tender. Add diced sweet peppers, garlic, and sea salt; continue cooking for another 4-5 minutes until peppers soften, stirring frequently to prevent garlic from burning.
  3. Add Corn and Beans: Turn off the heat and stir in the sweet corn and rinsed black beans until well combined with the sautéed vegetables.
  4. Assemble Casserole: Transfer the vegetable mixture from the skillet over the spiralized sweet potatoes in the casserole dish. Pour the enchilada sauce evenly over the top and gently mix everything together with a spoon to combine.
  5. Bake the Casserole: Place the casserole in the middle of the preheated oven and bake uncovered for 35 minutes.
  6. Add Cheese Topping: Remove the casserole briefly from the oven, sprinkle the grated cheese evenly on top, and return to the oven for an additional 10 minutes or until the cheese is fully melted and bubbly.
  7. Rest: Remove the casserole from the oven and let it cool for at least 10 minutes before serving.
  8. Serve: Top with optional garnishes such as cilantro, chopped scallions, avocado slices, or sour cream. Serve warm.
  9. Make Enchilada Sauce (if homemade): In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add gluten free flour, tomato paste, chili powder, garlic powder, cumin, and oregano, stirring constantly to form a smooth roux. Gradually whisk in the chicken or vegetable stock to eliminate lumps. Bring to a gentle simmer and cook for 7-10 minutes until the sauce thickens. Remove from heat and use immediately or refrigerate in an airtight container for up to 3 days.

Notes

  • You can swap the cheese variety with your preference or use vegan cheese to make it dairy-free.
  • For a grain-free version, substitute the gluten-free flour in the sauce with arrowroot or tapioca starch.
  • Adjust chili powder quantity and type to manage spice levels.
  • Letting the casserole rest before serving helps it set and makes it easier to cut.
  • Use vegetable stock to keep the dish vegetarian; chicken stock will add a richer flavor.
  • This casserole keeps well refrigerated and can be reheated for leftovers.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/spiralized-sweet-potato-enchilada-casserole-recipe/