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Sweet Potato Enchilada Casserole

As much as I enjoy making, and eating, enchiladas, sometimes I take the easy way out and make a enchilada casserole. Instead of rolling the corn tortillas, these are cut in triangles and then layered with the filling and sauce, similar to a lasagna. Today, I made a sautéed sweet potato, corn, onions and zucchini mix to layer among cheese and enchilada sauce. To keep it vegan, the cheese could be omitted or substituted. Serve hot with appropriate sides- rice, black beans, or Mexican slaw and top with green onions, cilantro, avocado and crema.


  • 2 T olive oil

  • 1 clove garlic, minced

  • 1/2 white onion, diced

  • 1/2 red onion, diced

  • 1 large, or 2 small sweet potato, peeled and diced

  • 2 zucchinis, diced

  • 1/2 red, orange or yellow bell peppers, chopped

  • 1/2 cup chopped cilantro, reserve some for topping

  • 1 cup corn, fresh cut from the cob, or frozen

  • Spices- 1 t cumin, 1 t cayenne, 1 t paprika, 1 t salt, 1/2 t black pepper

  • 16-20 corn tortillas, cut in fourths

  • 1 cup shredded cheddar and/or jack cheeses

  • 2 cups red enchilada sauce

  • Toppings: Crema, sliced avocado, chopped tomatoes, cilantro and green onions


  1. Sauté olive oil in large frying pan.

  2. Add onions and garlic, cook until translucent.

  3. Add sweet potatoes, cook 3 minutes and then add zucchinis

  4. Stir in corn once vegetables are soft and heat an additional 5 minutes.

  5. Add spices, allow to simmer 5 minutes, add some water if dry, about 1/4 to 1/2 cup

  6. Spread 1/4 cup of sauce into bottom of 9 x 13 casserole dish

  7. Place corn tortillas to make one layer, then spread 1/2 of veggie mix, and 1/3 of the cheese.

  8. Make another corn tortilla layer, spread remaining veggie mix and 1/3 of the cheese

  9. Cover with a final tortilla layer, spread enchilada sauce to cover every part of top layer and sprinkle with remaining cheese.

  10. Bake at 375, uncovered or center rack, until bubbling and cheese begins to brown.

Note #1: Omit cheese, or substitute with non-dairy alternative to keep vegan


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