PlumTally
Black Bean Sweet Potato Enchilada Bake50m

Black Bean Sweet Potato Enchilada Bake

A fully cooked vegetarian Tuesday dinner bake with black beans, sweet potatoes, corn tortillas, vegetarian red enchilada sauce, and cheddar. It is kid-friendly, family-style, and scaled for two adults and two children.

12 min prep38 min cook4 servingshard

Shopping options

Loading shopping options…

Cook this recipe

  • sweet potatoes-1.25 lb
  • canned black beans-1 can
  • corn tortillas-8 each
  • vegetarian red enchilada sauce-2 cups
  • shredded cheddar cheese-1.5 cups
  • red bell pepper-1 medium
  • yellow onion-0.5 medium
  • water-0.25 cups
  • olive oil-1 tbsp
  • ground cumin-1 tsp
  • garlic powder-0.5 tsp
  • fine salt-0.5 tsp
1
Preheat and prep ingredients
Cutting Board
Colander
Can opener
Chef’s knife
Measuring cups and spoons

Preheat the oven to 400°F. Peel and dice the sweet potatoes, dice the bell pepper and onion, rinse and drain the black beans, and cut the tortillas into quarters.

Keep fingers tucked and the knife blade angled away while cutting the sweet potatoes, pepper, onion, and tortillas.

1 1/4 Pound sweet potato
1 Count red bell pepper
1/2 Count yellow onion
1 Can black beans
8 Each corn tortillas
2
Cook the vegetables
Large skillet with lid
Wooden spoon

Heat the olive oil in a large skillet over medium-high heat. Add the sweet potatoes, bell pepper, onion, salt, and water, then cover and cook for 8 to 10 minutes, stirring once, until the sweet potatoes are just tender.

Add vegetables carefully to the hot oil to reduce splatter.

1 Tablespoon olive oil
1 1/4 Pound sweet potato
1 Count red bell pepper
1/2 Count yellow onion
1/2 Teaspoon salt
1/4 Cup Water
3
Season the filling
Large skillet with lid
Wooden spoon

Uncover the skillet and cook for 1 minute to evaporate excess water. Stir in the black beans, cumin, and garlic powder, then cook for 1 to 2 minutes until hot and fragrant.

Lift the lid away from your face and hands to avoid hot steam.

1 Can black beans
1 Teaspoon ground cumin
1/2 Teaspoon garlic powder
4
Layer the bake
Measuring cups and spoons
8-inch square baking dish

Spread 1/2 cup enchilada sauce in the baking dish. Layer half the tortilla pieces, half the sweet potato-bean filling, 1/2 cup cheddar, and 1/2 cup sauce, then repeat with the remaining tortillas and filling.

2 Cup enchilada sauce
8 Each corn tortillas
1 1/2 Cup cheddar cheese
5
Bake until bubbling
Oven mitts
Aluminum foil
8-inch square baking dish

Top with the remaining enchilada sauce and cheddar. Cover with foil and bake for 15 minutes, then uncover and bake for 5 to 8 minutes, until the sauce is bubbling and the cheese is melted.

Use oven mitts when handling the hot baking dish and lift foil away from your face to avoid steam burns.

2 Cup enchilada sauce
1 1/2 Cup cheddar cheese
6
Rest and serve
8-inch square baking dish

Let the bake stand for 3 minutes before cutting so the layers hold together for serving.

7

How did it turn out?

Rating and review tools are unavailable right now.