Sweet Potato and Black Bean Enchilada Bake

There’s something truly comforting about a warm, cheesy dish of Sweet Potato and Black Bean Enchilada Bake nestled on your dining table after a long day. I vividly remember the first time I crafted this recipe. It was a cool fall evening, and the scent of roasted sweet potatoes filled my kitchen, mingling beautifully with the rich aroma of spices from the black beans. As I layered each vibrant ingredient in my baking dish, I felt the excitement build, knowing that this dish would not only please my family but also fill our home with warmth and comfort.

Every bite of this enchilada bake is a delightful adventure, combining the sweetness of sweet potatoes with the hearty goodness of black beans. It’s an effortless way to bring together flavors that complement each other so well, offering a nutritious yet satisfying meal. I often find myself making this dish when I want to impress guests or just indulge in a little self-care. Not only is it delicious, but it also makes for great leftovers, which is always a win in my book!

As we gather around the table to enjoy this wholesome meal, I love to share the joy it brings. The vibrant colors of the red bell peppers, spinach, and melted cheese create a feast for the eyes, while the flavors dance delightfully on our tongues. It’s one of those recipes that reminds me why I love cooking so much – it’s about bringing people together and creating lasting memories.

So, if you’re looking for a comforting, flavorful meal to cozy up with this fall, I can’t recommend the Sweet Potato and Black Bean Enchilada Bake enough. You’ll find that it’s not just a recipe; it’s a way of nourishing your soul.

Ingredients Overview for Sweet Potato and Black Bean Enchilada Bake

The ingredients for the Sweet Potato and Black Bean Enchilada Bake are thoughtfully selected to create a dish that is both satisfying and nutritious. Each component plays a pivotal role in delivering a well-balanced flavor profile. The star players—sweet potatoes, black beans, and enchilada sauce—combine to make a colorful and hearty meal.

• 2 large sweet potatoes, peeled and sliced thinly: These provide a naturally sweet base that contrasts beautifully with the savory elements.
• 1 tablespoon olive oil: Used to sauté the vegetables, adding healthy fats to the mix.
• 1 yellow onion, diced: A classic aromatic that brings depth and sweetness to the dish.
• 2 red bell peppers, diced: Adding vibrant color and a slight crunch, these peppers are a delightful addition.
• 3 cups spinach, chopped: This leafy green packs a nutritional punch and enhances the dish’s texture.
• 2 cups enchilada sauce: The key ingredient that ties flavors together while providing moisture.
• 15 ounces black beans, canned, drained and rinsed: Essential for protein and fiber, making the bake hearty and satisfying.
• 2 cups cooked chicken breast, shredded or diced: Adds a protein boost, making this dish more filling.
• 2 cups low fat Mexican cheese blend, shredded: The gooey, melty topping that makes this bake irresistible.
• 1/3 cup cilantro, chopped: Freshness to garnish, enhancing the overall flavor profile.

Cooking Method for Sweet Potato and Black Bean Enchilada Bake

Cooking the Sweet Potato and Black Bean Enchilada Bake is a rewarding experience, filled with aromas that will fill your kitchen with happiness. Let’s dive into the steps to create this mouthwatering dish!

1. Preheat your oven to 375°F and grease a 9×13 baking dish. This ensures that your delicious bake won’t stick, making for easy serving later on. Get that oven hot while you prepare the other ingredients, as it saves time and gets your dish bubbling faster!

2. In a large microwave-safe bowl, combine the sweet potato slices with enough water to submerge them. Cover the bowl and microwave on high for four to five minutes or until the potatoes are almost tender. This step softens the sweet potatoes and helps them cook evenly when baked.

3. While the potatoes are microwaving, heat olive oil in a large pan over medium-high heat. Once the oil is hot, add the onion and red bell pepper. Sauté until tender and slightly browned, about five to seven minutes. You want the onion to be translucent and the peppers to be vibrant in color.

4. Add the spinach to the pan for about thirty seconds, just until it wilts slightly. This adds a wonderful layer of flavor and color to your dish.

5. Spread an even layer of enchilada sauce on the bottom of your greased baking dish. This creates a flavorful base that will keep the bottom layers moist and delicious.

6. Slice the potatoes into thin rounds and lay them in an even layer over the enchilada sauce. This layering is essential for ensuring every bite has a perfect balance of flavors.

7. Sprinkle half of the black beans, chicken, and sautéed veggies over the sweet potatoes. Follow up with a cup of cheese. This cheesy layer adds richness and binds everything together.

8. Repeat the layering process, finishing with the remaining potato slices, another layer of enchilada sauce, and finally the rest of the cheese. The last layer of cheese is crucial for achieving that beautiful, melty top.

9. Cover the baking dish with foil and bake for forty minutes. After that, uncover and bake for an additional five to ten minutes, or until the cheese on top is bubbling and golden brown. The bubbling cheese is usually a good indicator that your dish is ready!

10. Once it’s out of the oven, sprinkle with fresh cilantro and serve warm. Enjoy the delightful layers and flavors you’ve created!

Customization Ideas

There are so many ways to put your own spin on the Sweet Potato and Black Bean Enchilada Bake. Here are some fun ideas to customize it to your liking!

• Add more veggies: Feel free to include other vegetables like zucchini, corn, or mushrooms for added flavor and nutrition.
• Spice it up: If you love heat, consider adding diced jalapeños or a sprinkle of cayenne pepper to the layers.
• Experiment with sauces: Try using different sauces like green salsa or even a homemade mole for a unique twist.
• Make it vegan: Substitute the chicken with more black beans or tofu, and use a dairy-free cheese alternative.
• Henry’s Take: For a fun twist, try adding a layer of crushed tortilla chips in between layers for added crunch and texture.
• Garnish Options: Top with avocado slices or a dollop of sour cream to elevate your dish.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to five days.

Pairing Suggestions for Sweet Potato and Black Bean Enchilada Bake

When serving the Sweet Potato and Black Bean Enchilada Bake, consider these delicious pairing options:

• Simple Salad: A fresh green salad with a light vinaigrette complements the richness of the bake beautifully.
• Rice or Quinoa: Serving it alongside some fluffy rice or quinoa can help balance the meal.
• Perfect for Potlucks: This dish is great for gatherings and potlucks, sure to impress everyone with its vibrant appearance and hearty flavor.
• Seasonal Pairing: This dish is perfect for fall, making it an excellent choice for Thanksgiving or Halloween gatherings.
• Lunch or Dinner: Enjoy it any time of the day! It’s hearty enough to serve as a dinner entrée yet light enough to enjoy for lunch.
• Storage: Leftovers can be kept in the fridge for up to five days, making it a great meal prep option.

FAQ

Conclusion

The Sweet Potato and Black Bean Enchilada Bake is truly a celebration of flavors and comfort. Its combination of wholesome ingredients creates a dish that is not only satisfying but also nutritious. I encourage you to give this recipe a try; you’ll find it’s perfect for family dinners, potlucks, or just a cozy night in. Trust me, once you take your first bite, you’ll understand why it’s such a beloved recipe!

Sweet Potato and Black Bean Enchilada Bake

The ultimate comfort food, Sweet Potato and Black Bean Enchilada Bake combines creamy sweet potatoes and savory black beans into an easy weeknight dinner. Each layer is packed with flavor, making it irresistibly delicious. Perfect for feeding a crowd or enjoying as leftovers, you'll want to make this tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dinner

Cuisine Mexican

Servings 8 servings

Calories 410 kcal

Equipment

• Baking Sheet
• Chef's Knife
• Blender
• Frying Pan
• Oven
• Peeler
• Cutting Board

Ingredients

  

• 2 large sweet potatoes peeled and sliced thinly
• 1 tablespoon olive oil
• 1 yellow onion diced
• 2 red bell peppers diced
• 3 cups spinach chopped
• 2 cups enchilada sauce or any other enchilada sauce
• 15 ounces black beans canned, drained and rinsed
• 2 cups cooked chicken breast shredded or diced
• 2 cups low fat Mexican cheese blend shredded
• 1/3 cup cilantro chopped

Instructions

 

• Preheat the oven to 375°F and grease a 9×13 baking dish.
• In a large microwave-safe bowl, combine sweet potato slices with enough water to submerge the potatoes. Cover and microwave on high for 4-5 minutes or until the potatoes are almost tender.
• Meanwhile, heat olive oil in a large pan over medium high heat. Once hot, add onion and red bell pepper and sauté until tender and slightly browned.
• Add spinach for 30 seconds until wilted.
• First, spread an even layer of enchilada sauce on the bottom of the baking dish. Slice the potatoes into thin slices, and then lay them in an even layer on top of the enchilada sauce.
• Next, sprinkle half of the black beans, chicken, and sautéed veggies. Top with 1 cup of cheese.
• Repeat these layers on top, finishing with remaining potato slices, enchilada sauce, and lastly, cheese.
• Cover with foil and bake for 40 minutes, then uncover and bake for 5-10 minutes or until the cheese on top bubbles.
• Top with cilantro and enjoy!

Notes

• Storage: Leftovers can be stored in an airtight container in the fridge for up to five days.
• Freezing: You can freeze the assembled bake before cooking. Just cover tightly and bake from frozen, adding extra time.
• Variations: Experiment with adding different vegetables or spices to make it your own!
• Serving: This dish is perfect for potlucks and gatherings, serving beautifully when garnished with fresh herbs.
• Pairing: Serve with a side of salad or rice to complement the flavors.

Keyword Black Bean Bake, comfort food, Healthy Mexican Recipes, Sweet Potato Enchiladas

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Meet Olivia Bennett

For me, cooking is about connection. Whether I’m making a quick breakfast or a three course dinner, I focus on the feeling the food gives you. I love the entire process of food blogging, from chopping the first onion to adjusting the lighting for the final photo. I’m the one who reminds the team to slow down and really taste the food as we go, ensuring every recipe has that “home-cooked” warmth.