Stacked Sweet Potato and Black Bean Enchiladas
User Reviews
4.7
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 30 mins
-
Servings
9
-
Calories
372 kcal
-
Course
Main Course
-
Cuisine
Mexican
Stacked Sweet Potato and Black Bean Enchiladas
Description
The dish begins by roasting diced sweet potatoes with olive oil until tender. Meanwhile, onion and red bell pepper are sautéed, then mixed with garlic, spinach, black beans, cumin, chili powder, lime juice, and cilantro. The roasted sweet potatoes are folded into the vegetable and bean mixture for a well-rounded filling.
A greased baking pan is layered with tortillas spread with enchilada sauce, followed by the filling and cheese. This layering repeats to form stacked portions. Baking at a moderate temperature melts the cheese and melds flavors into a cohesive enchilada casserole. The texture features soft tortillas with tender filling and gooey cheese.
The finished casserole is garnished with diced avocado. It serves well as a main course and can be reheated easily, making it convenient for leftover meals. It can be doubled for larger groups and frozen for longer storage.
Ingredients
- 2 sweet potato washed and diced, small
- 2 tablespoons olive oil divided
- 1 yellow onion diced
- 1 red bell pepper seeds removed and diced
- 2 cloves garlic minced
- 3 cups spinach packed leaves
- 15 oz black beans rinsed and drained
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 1 tablespoon lime juice fresh
- 1/3 cup cilantro chopped
- salt to taste
- black pepper to taste
- 20 oz enchilada sauce
- 10 corn tortillas small
- 2 cups cheddar cheese or shredded Mexican blend cheese
- 1 avocado pitted and diced, for garnish
Instructions
- Preheat the oven to 400 degrees F. Place sweet potatoes on a large baking sheet. Drizzle with 1 tablespoon of the olive oil and toss until sweet potatoes are coated. Season with salt and pepper, to taste. Roast sweet potatoes for 30-35 minutes, or until tender, stirring occasionally. Remove sweet potatoes from oven and set aside. Reduce oven temperature to 350 degrees F.
- While the sweet potatoes are roasting, work on the rest of the filling. Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Add the onion and red pepper. Cook until tender, about 3 minutes. Stir in the garlic and spinach leaves and cook until spinach leaves are wilted, about 3 minutes. Add the black beans, cumin, chile powder, lime juice, and cilantro. Season with salt and pepper, to taste. Remove from heat and stir in the roasted sweet potatoes.
- Grease an 8x8 square baking pan with nonstick cooking spray. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with a little more enchilada sauce, 1/3 of the sweet potato bean mixture, and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, sweet potato bean mixture, and cheese. Top with with a layer of tortillas, enchilada sauce, sweet potato bean mixture, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.
- Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Top with diced avocado. Cut into squares and serve warm.
Notes
- This recipe can be doubled to serve more people.
- Store leftovers refrigerated for up to 3 days and reheat in microwave or oven.
- Freeze portions for up to one month to preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 15g | 30% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 26mg | 9% |
| Sodium | 758mg | 32% |
| Potassium | 633mg | 13% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
| Vitamin A | 9287IU | 186% |
| Vitamin C | 26mg | 29% |
| Calcium | 251mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
