Are you on the lookout for a scrumptious and nutritious vegetarian meal? Well, search no more because we’ve got the perfect recipe for you! This Sweet Potato and Black Bean Enchilada Bake recipe is brimming with the goodness of sweet potatoes, which are packed with essential nutrients, and black beans that provide oodles of protein. This lip-smacking dish is an exceptional way to get your daily dose of veggies. The blend of spices like chili powder and cumin gives this dish a robust and savory taste that is bound to tantalize your taste buds.
Layered with corn tortillas and covered with melted cheese, this dish is an all-time family favorite. Be it a weekday or a weekend dinner; this black bean enchilada bake is an easy and quick way to impress your loved ones. Plus, if you desire an extra burst of flavor, garnish the dish with some fresh cilantro to add some zing to the recipe. Trust us, this recipe is so delicious that even meat-lovers wouldn’t be able to resist its delectable taste.
In conclusion, if you’re looking for a healthy and satisfying vegetarian meal that’s both easy to make and full of flavor, then this Sweet Potato and Black Bean Enchilada Bake is perfect for you. Not only is this dish rich in essential nutrients, but it is also an excellent way to add some variety to your weekly meal plan. So, give it a try, and we’re confident that it’ll become your go-to recipe in no time!
Sweet Potato and Black Bean Enchilada Bake Recipe
- 2 sweet potatoes peeled and cubed
- 1 can black beans drained and rinsed
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 jalapeño pepper seeded and diced
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp (0.5 tsp) paprika
- 1 cup (238.4 g) vegetable broth
- 1 cup (243.5 g) enchilada sauce
- 6 corn tortillas
- 1 cup (113.6 g) shredded Mexican cheese blend
- 1/2 tsp (0.5 tsp) salt and pepper to taste
- 1 tbsp cilantro chopped
- Preheat oven to 375°F.
- In a large pan, sauté onion, garlic, red bell pepper, and jalapeño pepper until vegetables are soft.
- Add sweet potatoes and spices (chili powder, cumin, and paprika) to the pan and cook until sweet potatoes are tender.
- Add black beans, vegetable broth, and enchilada sauce to the pan and stir until combined.
- In a baking dish, layer corn tortillas and sweet potato mixture.
- Top with shredded Mexican cheese blend.
- Bake for 20-25 minutes or until cheese is melted and bubbly.
- Garnish with fresh cilantro, if desired.
- Serve and enjoy!
2. Make sure to properly wash and peel the sweet potatoes before dicing them.
3. Drain and rinse the black beans thoroughly to remove excess sodium and other impurities.
4. Use a sharp knife to dice the vegetables into equal sizes for even cooking.
5. Adjust the level of spiciness to your liking by adding or reducing the amount of jalapeño pepper in the recipe.
6. Season the sweet potato mixture with salt and pepper to enhance the flavors of the dish.
7. Use a baking dish with enough space to layer the corn tortillas and the sweet potato mixture to avoid overcrowding or overlapping.
8. Sprinkle some shredded cheese on top of the layers or mix it into the sweet potato mixture for a creamier texture.
9. Cover the baking dish with foil or a lid to prevent the cheese from burning, and remove it for the last 5-10 minutes of baking to brown the cheese.
10. Let the enchilada bake cool for a few minutes before serving to avoid burning your mouth.
Data source: USDA
This recipe can last in the fridge for up to 4 days if stored properly in an airtight container. To freeze, let the enchilada bake cool completely and then wrap tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months.
To defrost, remove the enchilada bake from the freezer and let it thaw in the fridge overnight. Once thawed, reheat in the oven at 350°F for 20-25 minutes or until heated through.
When storing in the fridge or freezer, it’s important to ensure that the dish is tightly wrapped or stored in an airtight container to prevent freezer burn or spoilage. Before reheating, make sure the dish is fully defrosted and at room temperature to ensure even reheating.
1. Vegan Enchilada Bake – omit the cheese or use a vegan cheese substitute and use plant-based sour cream for a vegan version of the recipe.
2. Chicken and Sweet Potato Enchilada Bake – add cooked chicken to the recipe for an extra protein boost.
3. Quinoa and Sweet Potato Enchilada Bake – swap out the black beans for cooked quinoa for a gluten-free twist.
4. Spicy Enchilada Bake – add diced jalapenos or a tablespoon of chili powder to add some heat to the dish.
5. Cauliflower Enchilada Bake – swap out the sweet potato for cauliflower rice for a low carb alternative.
6. Tex-Mex Enchilada Bake – add some corn, diced bell peppers, and diced onions to the recipe for a Tex-Mex twist on the dish.
7. Sweet Potato and Black Bean Taco Salad – serve the sweet potato and black bean mixture over a bed of lettuce with classic taco toppings like tomatoes, avocado, and tortilla chips.
8. Green Enchilada Bake – swap out the traditional red enchilada sauce for a green salsa verde sauce for a different flavor profile.
What To Serve With
1. Mexican rice
4. Freshly sliced avocado
5. Corn on the cob
6. Mixed green salad
7. Tortilla chips
8. Sour cream
9. Chopped cilantro
10. Margaritas or Mexican beer for adults.
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