Sweet Potato and Black Bean Enchilada Bake
Equipment
- Large skillet
- 9x9 baking dish
- Knife
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups red enchilada sauce
- 8 corn tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9x9 baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes.
- Stir in the garlic and cumin, then add the sweet potatoes. Cook for 8 to 10 minutes until the potatoes begin to soften. Season with salt and pepper.
- Add the black beans to the skillet and stir to combine. Remove from heat.
- Spread 1/2 cup enchilada sauce in the bottom of the baking dish. Layer 4 tortillas on top, followed by half the sweet potato mixture and 1/2 cup cheese.
- Repeat the layers with the remaining tortillas, sweet potato mixture, another 1/2 cup sauce, and 1/2 cup cheese. Pour the remaining sauce over the top and finish with the last 1/2 cup cheese.
- Bake for 25 to 30 minutes until the cheese is melted and the edges are bubbling. Let it rest for 5 minutes before cutting.
Notes
Assemble the dish the night before and keep it covered in the fridge, then bake it fresh before heading to the office. Leftovers reheat evenly in a microwave without drying out. If you want less spice, swap in a mild green enchilada sauce instead.
Course: Main Course
Cuisine: Mexican
Equipment: Large skillet, 9x9 baking dish, Knife
Cuisine: Mexican
Equipment: Large skillet, 9x9 baking dish, Knife