4.7 from 54 votes
Stacked Sweet Potato and Black Bean Enchiladas
Stacked Sweet Potato and Black Bean Enchiladas layer roasted sweet potatoes and a black bean and vegetable filling between corn tortillas, topped with enchilada sauce and cheese. The result is a hearty casserole with warm spices like cumin and chili powder, combined with creamy melted cheese and fresh garnishes such as avocado and cilantro. This baked dish offers comforting flavors in a vegetarian format.
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
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 9 Serving
Amount Per Serving
Calories 372
% 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.