Black Bean and Sweet Potato Enchilada Bake

• 1 large sweet potato, peeled and sliced
• 1 can black beans, drained and rinsed
• 1 can enchilada sauce
• 1 cup frozen corn
• 1 cup shredded cheddar cheese
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt to taste
• 1/2 cup diced onion
• 1 bell pepper, diced
• 2 tablespoons olive oil
• Fresh cilantro for garnish
• Optional: sour cream or Greek yogurt

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, heat olive oil and sauté onion and bell pepper until softened.
3. 3 Add cumin, chili powder, garlic powder, and onion powder to the skillet and cook for another minute.
4. 4 Layer sweet potato slices in a greased 9x13 inch baking dish.
5. 5 Top with sautéed vegetables, black beans, and corn.
6. 6 Pour enchilada sauce evenly over the layers.
7. 7 Sprinkle with cheddar cheese.
8. 8 Bake uncovered for 45 minutes or until sweet potatoes are tender and cheese is bubbly.
9. 9 Garnish with fresh cilantro before serving.

Equipment

• 9x13 inch baking dish
• skillet

Variations

• Add cooked chicken or ground beef for a protein boost.
• Substitute cheddar cheese with Monterey Jack for a different flavor profile.

Substitutions

• Use fresh corn in place of frozen.
• Substitute enchilada sauce with a mix of tomato sauce and taco seasoning.

Pairings

• Cornbread on the side.
• A simple Mexican rice dish.

Nutrition

Tips

• For extra flavor, toast the cumin and chili powder in the skillet before adding other spices.
• If you like it spicy, add a diced jalapeño with the onions and bell pepper.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the casserole texture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot.

Serving Suggestions

• Serve with a side of avocado slices or a fresh green salad.
• Pair with a dollop of sour cream or Greek yogurt for a creamy contrast.

FAQ