Roasted Sweet Potato and Black Bean Enchilada
The ultimate comfort food, Roasted Sweet Potato and Black Bean Enchilada is packed with flavors and is an easy weeknight dinner that everyone will love. With creamy sweet potatoes, hearty black beans, and melty cheese, it’s the perfect way to warm up your family on a chilly evening.
Equipment
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 medium sweet potato
- 1 medium bell pepper red
- 1/2 medium onion red
- 1 tablespoon olive oil
- 2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin ground
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
- 15 ounces black beans canned
- 1 medium lime
- 2 cups enchilada sauce
- 8 medium tortillas corn
- 2 cups cheddar cheese shredded
- 1 medium tomato red
- 1/4 cup cilantro
- 1 medium avocado
- 2 teaspoon hot sauce
Instructions
- Preheat the oven to 425 degrees.
- In a small bowl combined the sweet potato, bell pepper, onion, and olive oil. Stir to coat the vegetables lightly with the oil. Add the spices: chili powder, garlic powder, cumin, salt, and black pepper. Stir to combine and coat the vegetables with the spices.
- Pour the prepared vegetables on a large rimmed baking sheet and spread them out so they are in one even layer. Roast until the sweet potatoes are tender, about 20-25 minutes. Remove from the oven. Reduce oven heat to 350 degrees.
- Place the roasted vegetables back in the bowl and add the rinsed and drained black beans and the juice of one lime, stir to combine.
- In the bottom of a 9×9 inch baking dish, add 1/2 cup of the red enchilada sauce. Add a single layer of corn tortillas (use about 2 tortillas), add 1/3 of the sweet potato and bean mixture, then 1/4 of the cheese (about a half cup), and another 1/2 cups of red enchilada sauce. Repeat with more tortillas, sweet potato mixture, cheese, and sauce. Repeat with more tortillas, sweet potato mixture, cheese, and sauce. Add a final layer of corn tortilla, enchilada sauce, and then top the whole thing off with a heavy hand of cheese.
- Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes. Let the dish cool for 5 minutes before serving with some chopped tomato, avocado, cilantro, and/or hot sauce on top.
Notes
- Tip 1: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
- Tip 2: You can freeze the assembled enchiladas before baking. Just make sure to cover them tightly. Bake straight from the freezer, adding extra time.
- Tip 3: Pair with a fresh salad or guacamole for a complete meal.
- Tip 4: Feel free to add other roasted vegetables such as zucchini or bell peppers for added flavor.
- Tip 5: Experiment with different cheeses for a twist.