Last Updated on March 31, 2025 by Christin Gillespie
This Black Bean & Cauliflower Rice Enchilada Casserole with Sweet Potato Crust is a fully loaded vegan dinner recipe that is created with healthy ingredients. It’s a gluten & grain-free vegan enchilada dish that is on the table in under 45 minutes!
If you have enchilada sauce in your pantry, you must make this Black Bean & Cauliflower Rice Enchilada Casserole with Sweet Potato Crust! I know that the title is a mouthful, but it’s equally a mouthful of deliciousness at every bite.
This gluten & grain-free vegan enchilada recipe includes roasted sweet potatoes, protein-rich black beans, cooked cauliflower rice, your favorite enchilada sauce, & homemade cashew queso.
It’s definitely a restaurant quality meal that will be a go-to vegan casserole!
Why You’ll Love This Vegan Enchilada Casserole Recipe
- Full of Flavor: Thanks to the hearty sweet potatoes, protein-rich black beans, cooked cauliflower rice, & homemade cashew queso, each bite is packed with flavor.
- Balanced Meal: From the inside out, this casserole is loaded with nutrition.
- A No Fuss Recipe: Although this Black Bean & Cauliflower Rice Enchilada Casserole with Sweet Potato Crust recipe tastes like it took hours to prepare, there’s no rolling or folding required.
Ingredients
- Organic Sweet Potato: Instead of tortillas, we’ll be using sweet potatoes. For this recipe I used organic garnet sweet potato, but any sweet potato works.
- Organic Beans: Full of healthy fats & plant-based protein. I used organic black beans, but you can certainly use organic pinto beans.
- Organic Cauliflower Rice: For some extra heartiness & nutrients.
- Organic Red Enchilada Sauce: Duh?! It wouldn’t be enchiladas without it. I used red, but you can certainly use green. My current favorite brand is Siete Foods.
- Organic Cashew Queso: Homemade & vegan cashew queso is a must for some plant-based cheesiness.
- Organic Garnishes: Creamy avocado & fresh cilantro are the perfect toppings!
How To Make
- Roast the Sweet Potato. Preheat the oven to 425 degrees F. On a baking sheet, toss the thinly sliced sweet potatoes with the oil & seasonings. Transfer to the oven & roast for 15 – 20, flipping halfway through.
- Cashew Queso. Add the cashew queso ingredients to a high-speed blender & blend until totally smooth. If the queso is thicker than you’d like, add some extra spring water, a tablespoon at a time, to achieve your desired consistency.
- Mix. In a large mixing bowl, add the cooked cauliflower rice, drained black beans, enchilada sauce, & cashew queso. Stir until everything is combined.
- Bake. Transfer the filling to a casserole safe dish & top with the roasted sweet potatoes. Bake at 425 degrees F, uncovered, for 10 – 15 minutes.
- Serve. Once everything is baked to perfection, pair with sliced avocado & fresh cilantro, if desired. Enjoy!
Tips for Making Enchilada Casserole Recipe Perfectly
- Organic Red Enchilada Sauce: I used red, but you can certainly use green. My current favorite enchilada sauce brand is Siete Foods.
- Organic Black Beans: If you don’t have organic black beans, pinto beans will also work.
- Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the queso is creamy + smooth.
Storing & Reheating
This Black Bean & Cauliflower Rice Enchilada Casserole with Sweet Potato Crust is the perfect healthy vegan recipe for leftovers & meal prep!
Fridge Storage. Transfer the casserole to an air-tight glass container. Refrigerate for up to 4 days.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the casserole to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through.
More Healthy Vegan Enchilada Recipes You’ll Love
- Vegan Black Bean & Sweet Potato Enchilada Soup with Cashew Queso
- Vegan Black Bean & Butternut Squash Enchilada Bake
- Vegan Pumpkin Black Bean Enchilada Bake
- Vegan Black Bean & Cauliflower Rice Enchilada Soup with Cashew Queso
- Vegan Jackfruit & Black Bean Enchilada Bake
- Vegan Black Bean Sweet Potato Enchilada Bake
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Black Bean & Cauliflower Rice Enchilada Casserole with Sweet Potato Crust
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
- Diet: Vegan
Description
This Black Bean & Cauliflower Rice Enchilada Casserole with Sweet Potato Crust is a fully loaded vegan dinner recipe that is created with healthy ingredients. It’s a gluten & grain-free vegan enchilada dish that is on the table in under 45 minutes!
Ingredients
Always opt for organic ingredients.
SWEET POTATO
- 1 large sweet potato, thinly sliced
- 2 tsp avocado oil
- Sea salt & black pepper, to taste
CASHEW QUESO
- ⅔ – ¾ cup spring water
- ½ cup raw cashews
- 2 tbsp tomato paste
- 1 tsp chili powder
- ½ tsp smoked paprika
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- Sea salt & black pepper
CASSEROLE
- 1 cup cooked cauliflower rice
- 1 (15-oz) can black beans, drained
- 1 cup red enchilada sauce
TOPPINGS
- Avocado(s)
- Fresh cilantro
Instructions
- Roast the Sweet Potato. Preheat the oven to 425 degrees F. On a baking sheet, toss the thinly sliced sweet potatoes with the oil & seasonings. Transfer to the oven & roast for 15 – 20, flipping halfway through.
- Cashew Queso. Add the cashew queso ingredients to a high-speed blender & blend until totally smooth. If the queso is thicker than you’d like, add some extra spring water, a tablespoon at a time, to achieve your desired consistency.
- Mix. In a large mixing bowl, add the cooked cauliflower rice, drained black beans, enchilada sauce, & cashew queso. Stir until everything is combined.
- Bake. Transfer the filling to a casserole safe dish & top with the roasted sweet potatoes. Bake at 425 degrees F, uncovered, for 10 – 15 minutes.
- Serve. Once everything is baked to perfection, pair with sliced avocado & fresh cilantro, if desired. Enjoy!
Notes
Organic Red Enchilada Sauce: I used red, but you can certainly use green. My current favorite enchilada sauce brand is Siete Foods.
Organic Black Beans: If you don’t have organic black beans, pinto beans will also work.
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the queso is creamy + smooth.
Storing & Reheating: Transfer the casserole to an air-tight glass container. Refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the casserole to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through.
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