Black Bean and Sweet Potato Enchilada Bake
Black Bean and Sweet Potato Enchilada Bake is a Mexican recipe of medium difficulty, ready in about 55 minutes and enough for 6 servings. The main ingredients are black beans, sweet potatoes and corn tortillas. The cooking is mostly baking. It is vegetarian. It is on the lighter side, at about 390 calories and 16 g of protein per serving.
- Total time
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 390 kcal
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Ingredients
For 6 servings
- 400 gblack beans
- 500 gsweet potatoes
- 8corn tortillas
- 400 mlenchilada sauce
- 150 gMexican cheese blend
- 150 gcorn kernels
- 1 tspcumin
- 100 mlsour cream
Instructions
- Preheat oven to 190C (375F). Peel and dice sweet potatoes into 1cm cubes. Microwave or steam for 8 minutes until fork tender.
- Combine cooked sweet potatoes, drained black beans, corn kernels, cumin, and half the cheese in a large bowl. Season with salt and pepper.
- Spread a thin layer of enchilada sauce in a 9x13 baking dish. Layer corn tortillas, then the filling mixture, then more sauce. Repeat layers, ending with sauce and remaining cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.
- Let cool for 10 minutes before cutting into portions. Serve with sour cream on the side. Refrigerate for 5 days or freeze for up to 2 months.
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 16 g
- Fat
- 14 g
- Carbs
- 52 g
Approximate values for one serving.
About this recipe
- Cuisine: Mexican
- Diet: vegetarian
- In cookbook: Meal Prep Champions
