Sweet Potato, Black Bean & Avocado Tortilla Bake
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
40 mins
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Total Time
1 hr 30 mins
-
Servings
8 Servings
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Calories
3426 kcal
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Course
Main Course
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Cuisine
American
Sweet Potato, Black Bean & Avocado Tortilla Bake
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It doesn’t get any better than this Sweet Potato & Black Bean Tortilla Bake, made with an easy homemade enchilada sauce. You’ll never miss the meat!
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Ingredients
The Chili Sauce:
- 3 pasilla pepper soaked in hot water for about 30 minutes, or poblano pepper, dried
- ¼ cup extra virgin olive oil
- 2 cloves garlic
- 1 teaspoon cumin ground
- ¼ cup cilantro packed
- 2 tablespoon tomato paste
- lime juice juice of one lime
- 2 date or 1 tablespoon of honey, pitted
- 1 to 2 cups water
- salt to taste
The Tortilla Bake:
- 2 sweet potato peeled and diced into small bite sized pieces, medium
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- ½ teaspoon Coriander
- ½ teaspoon salt
- 1 tablespoon extra virgin olive oil avocado or coconut oil
- 2 cups black beans drained and rinsed
- 1 ½ avocado diced and tossed in a squeeze of lime juice
- 12 to 15 corn tortillas
- ½ cup cotija cheese
- ½ cilantro bunch
- ½ cup mozzarella cheese or a good melting cheese
- ½ cup black olive sliced
- lime sliced
Instructions
The Chili Sauce:
- To prepare the chili sauce, add to a blender or food processor, the 3 pasilla or poblano peppers, olive oil, garlic, cumin, cilantro, tomato paste, juice of one lime, dates or honey and one cup of water. Blend until smooth.
- Continue to add water until the chili sauce is at desired consistency. I like my chili sauce on the thin side, much like an enchilada sauce. Season to taste with salt.
The Tortilla Bake:
- Preheat the oven to 375F.
- Place the diced sweet potatoes in a bowl and toss them with the olive oil. Then toss them with the chili powder, cumin, coriander and salt. Transfer the sweet potatoes to a parchment lined baking sheet and bake for about 10 minutes or until done. Remove the sweet potatoes from the oven and let them cool for about five minutes.
- Cut each tortilla in half. Dip a tortilla half in the chili sauce and place it in the bottom of a 9-inch square or 11 x 7-inch baking pan. You’ll probably need about 6-8 halves. Sprinkle the tortilla halves with half of the sweet potato, then half of the black beans, follow with half of the avocado, cilantro and a sprinkling of Cotija cheese. Top the veggies with another round of chili dipped tortillas and repeat with the remaining veggies and Cotija cheese.
- Top the veggies with one more layer of the chili dipped tortillas. Then sprinkle the mozzarella cheese over the top. Cover with aluminum foil and bake at 375F for about 30 minutes. Remove the foil and let the tortilla bake for another 5-10 minutes. Remove from the oven and garnish with the black olives and additional cilantro if desired.
- Serve with additional avocado, sour cream and fresh sliced limes.
Notes
- Note: You will have extra chili sauce. You can freeze it for up to three months.
- Weight Watchers Points: 9 (Freestyle SP), 9 (Points+)
Nutrition Information
Show Details
Serving
1Piece (⅛ Casserole)
Calories
342.6kcal
(17%)
Carbohydrates
41.2g
(14%)
Protein
11g
(22%)
Fat
16.4g
(25%)
Saturated Fat
4.7g
(24%)
Cholesterol
4.1mg
(1%)
Sodium
305.2mg
(13%)
Fiber
10g
(40%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 3426 kcal
% Daily Value*
| Serving | 1Piece (⅛ Casserole) | |
| Calories | 342.6kcal | 17% |
| Carbohydrates | 41.2g | 14% |
| Protein | 11g | 22% |
| Fat | 16.4g | 25% |
| Saturated Fat | 4.7g | 24% |
| Cholesterol | 4.1mg | 1% |
| Sodium | 305.2mg | 13% |
| Fiber | 10g | 40% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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