Vegan Purple Sweet Potato, Black Bean, & Kale Enchilada Bake with Avocado Crema

Last Updated on November 7, 2025 by Christin Gillespie

This Vegan Purple Sweet Potato, Black Bean, & Kale Enchilada Bake with Avocado Crema is a healthy recipe that won’t have you missing the meat or grains. It’s a colorful, plant-based casserole featuring vibrant purple sweet potatoes, protein-rich black beans, chopped kale, bold red enchilada sauce, and homemade cashew queso. Paired with dairy-free avocado crema and fresh jalapeño slices, every bite is full of nourishment and will leave everyone at the table satisfied!

I am stoked to share this plant-based enchilada casserole with you! Get it, stoked?! Like Stokes Purple sweet potatoes?! I’m sorry, I had to, but back to this beautiful enchilada bake.

I would describe casserole as where comfort food meets colorful nutrition, because this Vegan Purple Sweet Potato, Black Bean, & Kale Enchilada Bake with Avocado Crema is both pretty and healthy, and of course, delicious.

Purple sweet potatoes, protein-packed black beans, hearty kale, zesty red enchilada sauce, and homemade cashew queso come together in one baked dish. Once hot out of the oven, it’s paired with dairy-free avocado cream and a few fresh jalapeño slices for an extra kick.

Fueling, filling, and full of flavor, it’s the perfect vegan enchilada bake for a weeknight dinner, meal prep, or even to impress some guests!

Why You’ll Love This Healthy Vegan Enchiladas Recipe

• Clean & Cozy: This Vegan Purple Sweet Potato, Black Bean, & Kale Enchilada Bake with Avocado Crema is created with healthy ingredients, so you can enjoy every bite with ease.
• A True Winner: Regardless if you’re serving vegans, vegetarians, or omnivores, this plant-based enchilada casserole is sure to be a crowd favorite!
• Meal Prep Perfection: This vegan purple sweet potato enchiladas recipe stores and reheats great. Hello, leftovers!

Ingredients for This Plant-Based Enchilada Casserole

• Organic Stokes Purple Sweet Potatoes: Adds a pop of color and satisfying heartiness to this enchilada bake.
• Organic Black Beans: Loaded with plant-based protein, fiber, and healthy carbohydrates, beans are a staple for this casserole.
• Organic Kale: For some leafy green goodness, and if you’re a little hesitant, don’t be! The kale wilts beautifully into the enchiladas filling while amping up the nutrition and texture.
• Red Enchilada Sauce: A must for any enchilada bake. To ensure that this enchilada bake is truly healthy, please use a high-quality sauce. Siete Foods is my current favorites for clean ingredients and great taste.
• Organic Cashew Queso: Cheesy, creamy, and completely dairy-free. It blends in minutes, and it ties the whole dish together.
• Organic Avocado Crema: It’s the perfect chilling condiment to pair with the hot enchilada bake. Just like the cashew queso, it just takes a few minutes to whip up.
• Organic Garnishes: Sliced jalapeños and a sprinkle of fresh cilantro are my go-to’s, but feel free to jazz it up with your favorites.

Step-by-Step Instructions for This Vegan Enchilada Bake

1. Sweet Potatoes. Preheat the oven to 425°F (220°C). On a baking sheet, toss the chopped sweet potatoes with the oil and seasonings. Transfer to the oven and roast for 15–20 minutes, flipping halfway through.
2. Cashew Queso. Add all of the cashew queso ingredients to a high-speed blender. Blend until totally smooth, with no cashew pieces in sight! If it’s too thick, add some extra spring water by the tablespoon until the consistency is creamy.
3. Mix the Filling. To a large bowl, combine the black beans, roasted sweet potatoes, kale, enchilada sauce, and cashew queso. Stir gently until well combined.
4. Bake. Transfer the enchilada filling mixture to a casserole-safe dish and spread evenly. Bake uncovered in the 425°F (220°C) oven for 10–15 minutes.
5. Avocado Crema. Using a high-speed blender or immersion blender, combine all of the crema ingredients. Blend until smooth, adding more water until you reach a thick yet creamy consistency.
6. Serve. Remove the vegan enchilada bake from the oven. Serve with the avocado cream, jalapeño slices, and fresh cilantro. Enjoy!

Tips for the Perfect Avocado Crema Enchiladas

• Red Enchilada Sauce: Use a high-quality enchilada sauce brand, as this can make or break this plant-based casserole. Siete Foods is my current go-to, as it’s made with clean ingredients and full of flavor.
• Organic Coconut Yogurt: Be sure to select a plain flavor from a clean, trustworthy brand. Review this post for my top picks!
• Soak the Cashews: Don’t skip this step, as soaking the cashews softens them so that the queso is super creamy.
• Queso Consistency: If your blender is having a challenging time blending the queso ingredients, don’t be afraid to add more water until you reach a creamy consistency.

Storing & Reheating

• Storing: Transfer any leftovers to separate glass containers. The vegan enchilada bake will last up to 4 days in the refrigerator, while the avocado crema is best enjoyed within 2 days.
• Reheating: Preheat the oven to 350°F (175°C) and reheat your portion in the oven for 15 minutes or until warmed through. PS: If it looks a little dry, add a splash of enchilada sauce or a few tablespoons of water prior to reheating.

More Healthy Vegan Enchilada Casserole Recipes to Bake

• Vegan Black Bean Purple Sweet Potato Enchilada Bake with Pumpkin Cashew Queso
• Vegan Black Bean & Butternut Squash Enchilada Bake with Jalapeño Yogurt
• Vegan Black Bean Sweet Potato Enchilada Bake
• Vegan Black Bean Enchilada Bake with Pumpkin Sour Cream Sauce

If you made this Vegan Purple Sweet Potato, Black Bean, & Kale Enchilada Bake with Avocado Crema recipe, please leave a rating and a review below! I love hearing from you, and it helps others discover the blog as well. If you’re not already, be sure to follow along on Pinterest, Instagram, and TikTok for even more healthy content!

Xoxo.

CMG.

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