Sweet Potato & Veggie Tortilla Casserole on a table
  • Moderate
  • 45 Min Prep + 45 Min Cook
  • Serves 8

Nutrition Per Serving

  • Calories: 224
  • Fat: 6.4g (Saturated Fat: 1.5g)
  • Carbohydrates: 37.8g
  • Fiber: 7g
  • Added Sugar: 1g
  • Protein: 6.2g
  • Sodium: 659mg

Print Recipe

Equipment Needed

Large pot or French/Dutch oven

9 x11 baking dish

This tortilla casserole will remind you of homemade enchiladas, with a plant forward upgrade focused on using healthy, fiber rich carbohydrates. Sweet potatoes and carrots bring a balanced taste and texture to the dish, plus loads of fiber and vitamin A. Bell peppers, onion, garlic, and crushed tomatoes add even more fiber and antioxidants. Cut out the classic, greasy melted cheese with queso fresco, a crumbly Mexican cheese that has a pleasant, mild flavor.

Learning Objectives

Learn to build flavor in a sauce using spices and garlic, cooked in a pan and then simmered with the veggies to infuse flavor throughout the dish. Cut down on the steps normally involved in making/rolling enchiladas by layering the tortillas, as demonstrated in this recipe.

Level Ups (optional)

Serve with fresh made guacamole (recipe here), lime wedges, fresh cilantro, hot sauce or salsa.

Substitutions (optional)

Yams may be substituted for sweet potatoes and the carrots may be substituted with another root veggie like parsnip. Alternatively, you can replace the carrots and yams with 1 ½ pounds of leftover, cooked chicken.

Equipment Needed

Large pot or French/Dutch oven

9 x11 baking dish


  • 2 Tbsp olive oil
  • 1 yellow onion, sliced
  • 4 cloves garlic, minced
  • 1 Tbsp pure maple syrup
  • 2 Tbsp chili powder
  • 1 ½ Tbsp cumin
  • 1 ½ Tbsp coriander
  • 1 tsp salt
  • ¼ tsp cayenne pepper
  • 2 yellow, red or orange bell peppers, sliced
  • 3 large carrots, sliced on a ¼ inch diagonal
  • 1 large yam, sliced into ¼ inch half moons
  • One 32-ounce can crushed tomatoes
  • One 32-ounce can tomato sauce
  • ⅓ cup cilantro, chopped
  • 12 corn tortillas
  • 1 ½ cups queso fresco, crumbled


  1. Heat the olive oil over medium heat in a large pot or French/Dutch oven. Add the onion and sauté for about five-minutes, until translucent.
  2. Add the garlic, maple syrup, chili powder, cumin, coriander, salt, and cayenne and stir until the onions are coated. Let cook for about 30-60 seconds until the spices are fragrant, but be careful not to burn the spices or garlic.
  3. Stir the peppers, carrots and yams into the onion mixture. Add the crushed tomatoes and tomato sauce, and stir until all of the ingredients are thoroughly combined.
  4. Turn the heat to low, and let simmer for 15 minutes, stirring a few times in between.
  5. While the sauce and veggies are simmering, preheat the oven to 375° F and prepare a 9x11 inch baking dish with cooking spray and then layer four of the tortillas evenly on the bottom of the dish.
  6. When the sauce and veggies are done, stir in the cilantro and half of the cheese.
  7. Spoon one-third of the sauce and veggie mixture over the tortillas in the bottom of the baking dish. Top with another layer of four tortillas. Spoon half of the remaining sauce and veggie mixture over the layer of tortillas. Top with the final layer of four tortillas, covered with the final amount of sauce and veggie mixture. Sprinkle the remaining cheese on top.
  8. Bake on the middle rack of the oven for 45 minutes, until the sides are bubbling. If the top starts to burn, loosely cover with foil. Let rest for 10-15 minutes before serving and try serving with some of the “Level Ups.”