Sweet Potato and Black Bean Enchilada Bake
Sweet Potato and Black Bean Enchilada Bake is a vibrant, flavorful dish that combines tender sweet potatoes and hearty black beans wrapped in warm tortillas, all smothered in rich enchilada sauce. This crowd-pleaser is perfect for family dinners or special gatherings, delivering a delightful balance of sweetness and spice in every bite. Easy to prepare, it’s a memorable meal that will have everyone coming back for seconds!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 cups sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 8 corn or flour tortillas
- 2 cups enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 1 medium sweet onion, chopped
- Fresh cilantro (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly spray a large baking dish with nonstick cooking spray.
- Boil diced sweet potatoes in salted water until fork-tender (about 10 minutes). Drain and set aside.
- In a skillet over medium heat, sauté chopped onions until translucent (about 5 minutes).
- In a mixing bowl, combine cooked sweet potatoes, black beans, and half of the enchilada sauce; mix until well-coated.
- Spread a thin layer of enchilada sauce in the prepared baking dish. Place two tortillas side by side over the sauce; fill with the sweet potato mixture and roll tightly.
- Repeat layering until all filling is used. Pour remaining enchilada sauce on top and sprinkle with cheese.
- Cover with foil and bake for 25 minutes. Remove foil during the last 10 minutes to brown the cheese.
- Serve hot, garnished with fresh cilantro if desired.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 20mg
Keywords: - For added flavor, consider roasting the sweet potatoes before adding them to the mixture. - Substitute butternut squash for sweet potatoes or include sautéed bell peppers for extra texture. - Leftovers can be stored in an airtight container in the refrigerator for up to four days.