Sweet Potato and Black Bean Enchilada Bake

• 1 large sweet potato, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) enchilada sauce
• 1 cup frozen corn
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 8 small tortillas
• 1/4 cup chopped fresh cilantro
• 2 green onions, sliced
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a pan, sauté onion until soft. Add sweet potato, cumin, and chili powder; cook 5 minutes.
3. 3 Stir in black beans and corn; heat through.
4. 4 Spread a thin layer of enchilada sauce in a 9x13 inch baking dish.
5. 5 Layer tortillas, a portion of the sweet potato mixture, and some cheese. Repeat layers.
6. 6 Pour remaining enchilada sauce over the top and sprinkle with cheese.
7. 7 Bake for 45 minutes or until bubbly.
8. 8 Garnish with cilantro and green onions before serving.

Equipment

• 9x13 inch baking dish
• oven

Variations

• Add shredded chicken for a non-vegetarian option.
• Top with jalapeños for a spicy kick.

Substitutions

• Substitute cheddar cheese with Monterey Jack for a different flavor profile.

Pairings

• Pairs well with a simple green salad or Mexican rice.

Nutrition

Tips

• Use whole wheat tortillas for a healthier twist.
• Make ahead and store in the fridge for up to 24 hours before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a preheated oven.

Serving Suggestions

• Serve with a side of fresh avocado slices or a dollop of sour cream.

FAQ