For Lucky Ramsey, of Chattanooga, home-cooked meals are the norm – and this sweet potato enchilada casserole is on steady rotation! “This is my go-to recipe for a big party or potluck. The enchiladas are vegan and gluten-free, so they are a safe bet when you aren’t sure about any food allergies. I always hear, ‘I would have never guessed these were vegan!’ after sharing them with friends.”
Lucky Ramsey’s Sweet Potato Enchilada Casserole
For the enchiladas:
- 3 medium sweet potatoes, peeled and chopped
- 1 Tbsp. olive oil
- 1/2 white onion, chopped
- 2 cloves garlic, chopped
- 1 can black beans, drained
- 1 bell pepper, chopped
- 1 handful frozen corn
- 2 10 oz. cans mild red enchilada sauce
- 1 handful spinach or chopped kale
- 2 Tbsp. nutritional yeast flakes
- 2 Tbsp. apple cider vinegar
- 1/2 tsp. cumin
- 1/2 tsp. chili powder
- 1/2 tsp. red pepper flakes
- Salt to taste
- 18-20 corn tortillas
For the avocado sauce:
- 2 ripe avocados
- 2 Tbsp. lime juice
- 1 tsp. apple cider vinegar
- 1 tsp. salt
- 1 tsp. garlic powder
- Black pepper to taste
- 1-2 tsp. water
Preheat oven to 350°. Have a 9×13 casserole dish handy.
Bring a medium pot of water to boil, and boil the sweet potatoes for 5-10 minutes or until soft. Set aside.
Add olive oil to a deep sauté pan, and sauté the onions and garlic until fragrant. Add the can of black beans, chopped bell peppers, and frozen corn, cooking until slightly tender. Add in one can of enchilada sauce, the pre-cooked sweet potatoes, and the spinach. Then add the nutritional yeast, apple cider vinegar, and seasonings.
Start pouring the second can of enchilada sauce into the casserole dish, but just enough to coat the bottom of the dish. Add a layer of corn tortillas (about 6) to cover the bottom of the dish. Using a large spoon, add half of the vegetable mixture,
smoothing it into a thick, flat layer. Place another layer of corn tortillas on top, then coat with more enchilada sauce. Add the remainder of your vegetable mixture and cover with another set of tortillas, followed by the remaining enchilada sauce.
Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes.
While the casserole is baking, make the avocado sauce. Using a food processor, add 2 ripe avocados and pulse until smooth. Add the lime juice, apple cider vinegar, salt, garlic powder, and pepper, pulsing until well blended. If the sauce needs thinning, add water one teaspoon at a time.
Once the casserole is out of the oven, let cool for 10 minutes, then cover with the avocado sauce and serve immediately. Enjoy!