Sweet potatoes, avocado and black beans are an unbeatable combo, making this Vegetarian Enchilada Shepherd’s Pie the perfect Meatless Monday meal.
I’ve never really been a meat and potatoes kind of person, which maybe speaks to why I’ve never been a huge fan of traditional shepherd’s pie. It’s comfort food at its finest, but if we’re being completely honest here, in the world of meat pies, the clear winner is chicken pot pie (haters to the left!).
But this Vegetarian Enchilada Shepherd’s Pie? It might just put shepherd’s pie back in the running.
Mexican food is definitely top-three in my list of favorite foods, so obviously I love a good Mexican spin on any classic dish. And honestly, I’m obsessed with the popular sweet potato/black bean/avocado combo, which lends itself SO WELL to this shepherd’s pie. Add a little melty cheese, some flavorful enchilada sauce and a whole array of colorful veggies, and we’ve got the vegetarian meal dreams are made of.
The best thing about this dish is that it comes together so quickly, and if you use an oven-safe skillet, it’s a one pan meal! Seriously guys, this recipe could not get any easier. You sauté some veggies, stir in some cheese and the rest of the ingredients, top it with some some perfectly creamy sweet potatoes and toss it in the oven.
The other great thing? This recipe is totally customizable. Don’t like avocado? It’s fine, we don’t have to be friends. (Nah, it’s ok, I forgive you – just leave it out.) Bell pepper not your thing? Zucchini or summer squash would also work really well in this. You could even sub half of the beans for ground turkey or beef if you just can’t stand the thought of a shepherd’s pie without meat. You do you!
Vegetarian Enchilada Shepherd's Pie
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A Mexican spin on classic Shepherd's Pie, this dish combines sweet potatoes, avocados and black beans for a hearty and healthy vegetarian meal.
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 cup frozen corn
- 2 15 oz. cans black beans, rinsed and drained
- 1 large avocado, diced
- 1.5 cups shredded cheddar cheese
- 1.5 cups enchilada sauce
- 2 sweet potatoes
- 2-4 tbsp almond milk
- Preheat oven to 375.
- Begin by preparing your potatoes. Pierce them a few times with a knife or fork, and microwave for 8-10 minutes, or until cooked through. Once cooked (and cool enough to handle) scoop the flesh into a bowl, discard the skins and add a splash of almond milk. Mash until smooth, and set aside.
- Heat 1 tbsp olive oil in an oven-safe skillet, and add your onion and bell pepper. Sauté until the onions soften.
- Remove skillet from heat, and stir in the frozen corn (no need to thaw), black beans and enchilada sauce.
- Finally, add the diced avocado (I made sure to find one that was a little underripe, as it softens during the cooking process) and the cheese, and gently stir to combine, taking care to avoid mashing the avocado.
- Top the skillet with your sweet potato mash, and bake in the oven, uncovered, for 40-50 minutes, or until the top begins to brown.