Ingredients
Before we get into the nitty-gritty, let’s talk about what you’ll need to make this mouthwatering enchilada bake. Don’t worry; most of these ingredients are pantry staples or easy to find at your local grocery store.
For the Base:
- Sweet Potatoes: 2 medium-sized, peeled and cubed.
- Black Beans: 1 can (15 oz), drained and rinsed.
- Corn: 1 cup, fresh or frozen.
- Tortillas: 8 small (flour or corn, depending on your preference).
For the Sauce:
- Enchilada Sauce: 2 cups (store-bought or homemade).
- Tomato Paste: 2 tablespoons for extra richness.
- Vegetable Broth: ½ cup to thin out the sauce if needed.
Spices and Seasonings:
- Chili Powder: 1 teaspoon.
- Cumin: 1 teaspoon.
- Garlic Powder: ½ teaspoon.
- Paprika: ½ teaspoon.
- Salt and Pepper: To taste.
Toppings:
- Shredded Cheese: 2 cups (cheddar, Monterey Jack, or a dairy-free alternative).
- Cilantro: A handful for garnish.
- Avocado: Sliced, for serving.
- Sour Cream or Greek Yogurt: Optional, for a creamy finish.
How to Make Sweet Potato and Black Bean Enchilada Bake
This recipe is as straightforward as it gets. Follow these simple steps, and you’ll have a bubbling, cheesy enchilada bake ready in no time.
1. Roast the Sweet Potatoes
Why roast the sweet potatoes first? It’s all about maximizing flavor. Roasting brings out their natural sweetness and gives them a slightly caramelized texture.
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
- Roast for 20–25 minutes, flipping halfway through, until tender and lightly browned.
2. Prepare the Filling
While the sweet potatoes are roasting, you can prep the rest of the filling.
- In a large mixing bowl, combine the black beans, corn, roasted sweet potatoes, and spices. Mix until everything is evenly coated with flavor.
- Taste and adjust the seasonings if needed. Don’t be afraid to add a pinch more chili powder if you like some heat.
3. Assemble the Bake
Now comes the fun part—layering everything together.
- Grease a 9×13-inch baking dish with a bit of oil or non-stick spray.
- Spread a thin layer of enchilada sauce at the bottom of the dish to prevent sticking.
- Place a layer of tortillas on top, cutting them as needed to fit the dish.
- Add half of the sweet potato and black bean mixture, followed by a generous drizzle of enchilada sauce and a sprinkle of cheese.
- Repeat the layers: tortillas, filling, sauce, cheese.
- Finish with a top layer of tortillas, the remaining sauce, and a final blanket of cheese.
4. Bake to Perfection
- Lower the oven temperature to 375°F (190°C).
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 10–15 minutes, or until the cheese is melted and bubbly.
Conclusion: A Dish Worth Repeating
There’s something magical about Sweet Potato and Black Bean Enchilada Bake. It’s comfort food at its finest, with a healthy twist that doesn’t compromise on flavor. Whether you’re cooking for a crowd, prepping meals for the week, or simply treating yourself to a delicious dinner, this recipe has got you covered.
So, grab your ingredients, fire up your oven, and get ready to enjoy a dish that’s as fun to make as it is to eat. Let us know how yours turns out—and don’t forget to top it off with a slice of avocado and a dollop of sour cream. Bon appétit!
