Get ready to transform your dinner routine with a mouthwatering Mexican-inspired dish that's about to become your new obsession! This Black Bean Sweet Potato Enchilada Bake is not just a meal; it's a flavor explosion that combines the creamy sweetness of roasted sweet potatoes, the hearty richness of black beans, and the zesty kick of enchilada sauce. Perfect for busy weeknights or when you want to impress your family and friends with a nutritious, delicious meal that comes together in less than an hour!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 2 cups enchilada sauce
- 1 cup shredded cheese
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
- Peel and dice the sweet potatoes into approximately 1/2-inch cubes. Ensure the pieces are roughly uniform in size to promote even cooking.
- In a large mixing bowl, combine the diced sweet potatoes, drained and rinsed black beans, cumin, salt, and pepper. Toss the ingredients to distribute the spices evenly.
- Pour half of the enchilada sauce into the bottom of the prepared baking dish, creating an even base layer.
- Spread the sweet potato and black bean mixture over the sauce in an even layer.
- Pour the remaining enchilada sauce over the top of the sweet potato and bean mixture, ensuring all ingredients are well-coated.
- Sprinkle the shredded cheese evenly across the top of the dish, covering the entire surface.
- Cover the baking dish with aluminum foil and place in the preheated oven.
- Bake for 25-30 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Remove the foil for the last 5 minutes of baking to allow the cheese to become golden and slightly crispy.
- Remove from the oven and let the dish rest for 5-10 minutes before serving to allow the flavors to meld and the dish to set.
- Serve hot, optionally garnished with fresh cilantro, sour cream, or sliced green onions.
Tips
- Cut sweet potatoes into uniform 1/2-inch cubes to ensure even cooking and consistent texture throughout the dish.
- Drain and rinse black beans thoroughly to remove excess sodium and prevent the dish from becoming too watery.
- For extra flavor, consider toasting the cumin in a dry pan for 30 seconds before mixing with other ingredients to enhance its depth.
- Use a high-quality enchilada sauce or make your own for a more authentic taste.
- Don't skip the resting time after baking - it helps the flavors meld and makes the dish easier to serve.
- For a protein boost, add shredded chicken or ground turkey to the mixture before baking.
- Experiment with different cheese blends like pepper jack or a Mexican cheese mix for varied flavor profiles.
- Make it vegetarian-friendly by ensuring your enchilada sauce is meat-free and using plant-based cheese if desired.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 12g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 15mg
