A healthy make-ahead dish the whole family will love, this sweet potato black bean enchilada bake is layered with tortillas, cheese and a homemade enchilada sauce. Vegetarian, gluten-free and absolutely delicious!
I know a few of you are going to think I’m crazy, but for whatever reason I’ve never been that big on Mexican food. I like it and definitely have cravings for chips and guac from time to time, but it’s not something that I’m obsessed with. That said, things have changed as of late because I’ve totally been hooked on this Mexican-inspired enchilada bake.
And it’s a good thing that I’m coming around to Mexican food because I’m headed to Mexico next month!! I’ll be in Tulum with one of my best friends doing a ton of yoga, hanging on the beach, exploring and enjoying authentic Mexican food. Just a few more weeks and we’ll be on our way. I literally can not wait.
Okay so back to the sweet potato black bean enchilada bake… we’ve already made it three times because it’s SO good. The combo of creamy sweet potatoes and black beans with a spicy homemade enchilada sauce, tortillas and cheese works so well. Gah! Just writing this makes me want to make the bake again this weekend.
And it’s pretty easy too. All the layers come together quickly and it bakes up in about 20 minutes. I’ve been making it over the weekend so that we can have it for dinner one night and eat the leftovers for weeknight meals over the next couple days.
The spiced-up enchilada sauce is made by quickly whirling together all the ingredients in a blender and this can be done while the black bean and sweet potato mixture is sautéing on the stove-top. Once both of these components are done, you simply layer everything in a casserole dish and bake.
Once cooked, the sweet potato enchilada bake is ready to be served with your favorite garnishes. We like loading ours down with cilantro, green onion, jalapeño, avocado and sour cream for the ultimate Mexican dinner.
- 28 ounce can diced fire roasted tomatoes
- 1½ Tablespoons chili powder
- 1 Tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon cinnamon
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 Tablespoon avocado oil or coconut oil
- 1 large onion
- 4 cloves garlic
- 2 medium sweet potatoes, peeled and chopped into small bite-size chunks
- 2-3 Tablespoons finely chopped jalapeño
- 1 cup baby spinach
- 1 15 oz can black beans, rinsed and drained
- 1 teaspoon sea salt
- 12 corn tortillas
- 2 cups shredded Mexican cheese
- toppings: chopped green onions, chopped cilantro, sour cream, avocado
- Preheat oven to 425°.
- Make sauce by combining all ingredients in a blender. Blend until smooth and set aside.
- Add oil to a large skillet over medium heat. Once hot add onion and garlic and sauté until fragrant, about 3 minutes. Add jalapeño and sweet potatoes. Cover and cook for 12-15 minutes or until sweet potatoes are tender. The cook time will vary based on how big your sweet potato chunks are. Just be sure they are fully cooked and tender. Add black beans and baby spinach. Toss to combine and remove from heat.
- Grab a 9X13 baking dish, lightly grease and start layering ingredients for the bake. Place four tortillas over the bottom of the dish, add ⅓ of the enchilada sauce, ½ of black bean and sweet potato mixture and ½ of the cheese. Add 4 tortillas, ⅓ of sauce and ½ black bean and sweet potato mixture. Add 4 tortillas, ⅓ of the enchilada sauce and top with the remaining cheese.
- Bake uncovered at 425° for about 20 minutes or until the top layer of cheese has melted and the bake is hot throughout.