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This post is all Sweet Potato and Black Bean Enchilada Bake.
This Sweet Potato and Black Bean Enchilada Bake is a nutritious and flavorful dish that combines the sweetness of roasted sweet potatoes with hearty black beans all wrapped in corn tortillas and topped with enchilada sauce and cheese.
The recipe is simple to follow and perfect for a weeknight dinner. It’s vegetarian-friendly and can easily be customized with your favorite toppings or additional vegetables.
Overview of Sweet Potato and Black Bean Enchilada Bake
This dish brings together the natural sweetness of roasted sweet potatoes and the heartiness of black beans, all enveloped in soft corn tortillas.
Each layer is generously topped with enchilada sauce and melted cheese, creating a delightful combination of flavors and textures.
Perfect for a weeknight meal, this recipe serves about six people and can be customized with various toppings or additional vegetables to suit individual preferences.
Ingredients That Shine
The star ingredients in this enchilada bake are the sweet potatoes and black beans.
Sweet potatoes add a creamy texture and a hint of sweetness, while black beans contribute protein and fiber, making this dish both nutritious and satisfying.
Complemented by corn, spices, and cheese, the flavor profile is both vibrant and comforting.
Preparation Steps
To start, preheat your oven to 375°F (190°C).
Next, prepare the sweet potatoes by tossing them with olive oil and spices before roasting them until tender.
This step enhances their natural sweetness and infuses them with flavor, setting the stage for the filling.
Assembling the Enchiladas
Once the filling is ready, it’s time to assemble the enchiladas.
Spread a layer of enchilada sauce at the bottom of your baking dish to prevent sticking and add flavor.
Then, take a tortilla, fill it with the sweet potato mixture, roll it up, and place it seam-side down in the dish. Repeat this process until all tortillas are filled.
Baking to Perfection
After assembling, pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
Cover the baking dish with foil and bake for 20 minutes, then remove the foil to allow the cheese to melt and bubble for an additional 10-15 minutes.
The result is a beautifully baked dish with a golden, cheesy top.
Serving Suggestions
Once out of the oven, garnish the enchilada bake with fresh cilantro for a pop of color and added freshness.
Serve hot, accompanied by a small bowl of extra enchilada sauce for those who enjoy a little extra flavor.
This dish pairs wonderfully with a simple side salad or some avocado slices for a complete meal.
Delicious Sweet Potato and Black Bean Enchilada Bake
This enchilada bake features layers of soft corn tortillas filled with a savory mixture of sweet potatoes, black beans, and spices, baked until bubbly and golden. It serves about 6 people and takes approximately 1 hour to prepare and cook.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8-10 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Roast Sweet Potatoes: Toss the diced sweet potatoes with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
- Prepare Filling: In a large bowl, combine the roasted sweet potatoes, black beans, and corn. Mix well to combine.
- Assemble Enchiladas: Spread a thin layer of enchilada sauce on the bottom of a baking dish. Place a tortilla on a flat surface, add a scoop of the sweet potato mixture, roll it up, and place it seam-side down in the baking dish. Repeat with remaining tortillas.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
- Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Serve: Garnish with fresh cilantro if desired and serve hot.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6 servings
- Calories: 320kcal
- Fat: 10g
- Protein: 12g
- Carbohydrates: 50g
