Sweet Potato Black Bean Enchilada Bake
User Reviews
4.9
Sweet Potato Black Bean Enchilada Bake
Description
This Sweet Potato Black Bean Enchilada Bake starts with a homemade enchilada sauce blended from diced fire-roasted tomatoes and spices including chili powder, cumin, oregano, cinnamon, cayenne, and salt. The sauce carries warm smoky and mildly spicy flavors. Sweet potatoes and onions are sautéed with garlic and finely chopped jalapeño until tender, then combined with black beans and baby spinach for a nutrient-rich filling.
The casserole is constructed by layering corn tortillas with sauce, the sweet potato and bean mixture, and shredded Mexican cheese in a baking dish. It’s baked uncovered at a high temperature until the top is melted and golden brown, melding the layers of flavors into a hearty casserole with a melting cheesy topping and tender interior.
This dish can be customized in heat by adjusting jalapeño and cayenne amounts. It can also be prepared ahead and frozen before baking, making reheating easy for future meals. Garnishes like cilantro, sour cream, avocado, and green onions add freshness and creaminess upon serving.
Ingredients
Enchilada Sauce
- 28 ounce diced fire roasted tomatoes canned
- 1 1/2 Tablespoons chili powder
- 1 Tablespoon cumin ground
- 2 teaspoons oregano dried
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
Enchilada Bake
- 1 Tablespoon avocado oil or coconut oil
- 1 onion large
- 4 cloves garlic
- 2 sweet potato peeled and chopped into small bite-size chunks, medium
- 2-3 Tablespoons jalapeño finely chopped
- 1 cup baby spinach
- 1 15 oz black beans rinsed and drained, canned
- 1 teaspoon salt sea salt
- 12 corn tortillas
- 2 cups Mexican cheese shredded
- green onion chopped cilantro, sour cream, avocado, chopped, for topping
Instructions
- Preheat oven to 425°.
- Make sauce by combining all ingredients in a blender. Blend until smooth and set aside.
- Add oil to a large skillet over medium heat. Once hot add onion and garlic and sauté until fragrant, about 3 minutes. Add jalapeño, sweet potatoes and salt. Cover and cook for 12-15 minutes or until sweet potatoes are tender. The cook time will vary based on how big your sweet potato chunks are. Just be sure they are fully cooked and tender. Add black beans and baby spinach. Toss to combine and remove from heat.
- Grab a 9X13 baking dish, lightly grease and start layering ingredients for the bake. Place four tortillas over the bottom of the dish, add 1/3 of the enchilada sauce, 1/2 of black bean and sweet potato mixture and 1/2 of the cheese. Add 4 tortillas, 1/3 of sauce and 1/2 black bean and sweet potato mixture. Add 4 tortillas, 1/3 of the enchilada sauce and top with the remaining cheese.
- Bake uncovered at 425° for about 20 minutes or until the top layer of cheese has melted and the bake is hot throughout.
- Serve with toppings of your choice -- green onions, chopped cilantro, sour cream or Greek yogurt and avocado.
Notes
- Adjust jalapeño and cayenne peppers to reduce spice level as preferred.
- The bake can be prepped through layering, then frozen for up to three months before baking.
- Thaw thoroughly before baking to ensure even cooking when using frozen preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1/8 of recipe | |
| Calories | 394kcal | 20% |
| Carbohydrates | 64g | 21% |
| Protein | 15g | 30% |
| Fat | 11g | 17% |
| Fiber | 13g | 52% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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