Sweet Potato Black Bean Enchilada Bake. 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 Im crazy, but for whatever reason Ive never been that big on Mexican food. Oils For Cooking. I like it and definitely have cravings for chips and guac from time to time, but its not something that Im obsessed with. That said, things have changed as of late because Ive totally been hooked on this Mexican inspired enchilada bake. And its a good thing that Im coming around to Mexican food because Im headed to Mexico next month Ill 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 well be on our way. I literally can not wait. Okay so back to the sweet potato black bean enchilada bake weve already made it three times because its 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 its pretty easy too. All the layers come together quickly and it bakes up in about 2. Ive 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 sauting 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. Crock-Pot-Sweet-Potato-Chili.jpg' alt='Sweet Potato And Black Bean Chili' title='Sweet Potato And Black Bean Chili' />This No Bean Turkey and Sweet Potato Chili recipe is made with ground turkey, sweet potatoes and spices the perfect weeknight meal. We like loading ours down with cilantro, green onion, jalapeo, avocado and sour cream for the ultimate Mexican dinner. Serves. 8     adjust servings. Ingredients. Enchilada Sauce 2. Tablespoons chili powder 1 Tablespoon ground cumin 2 teaspoons dried oregano 1 teaspoon cinnamon 12 teaspoon cayenne pepper 1 teaspoon salt Enchilada Bake 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 jalapeo 1 cup baby spinach 1 1. Mexican cheese toppings chopped green onions, chopped cilantro, sour cream, avocado Instructions. Preheat oven to 4. 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 saut until fragrant, about 3 minutes. Add jalapeo and sweet potatoes. Cover and cook for 1. 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 9. X1. 3 baking dish, lightly grease and start layering ingredients for the bake. Place four tortillas over the bottom of the dish, add of the enchilada sauce, of black bean and sweet potato mixture and of the cheese. Add 4 tortillas, of sauce and black bean and sweet potato mixture. Add 4 tortillas, of the enchilada sauce and top with the remaining cheese. Bake uncovered at 4. Brittany Mullins. Recipe Notes. This bake is a tad on the spicy side, if you dont like spicy food youll want to cut back on the jalapeo and cayenne pepper. Want more healthy Mexican food Try these recipes Turkey Taco Salad Bowl, Southwestern Quinoa Salad, Mexicali Stuffed Sweet Potato, Southwest Sweet Potato Black Bean Dip. The ultimate vegetarian chili powered by fall flavors. Sweet potato, black beans, and plenty of aromatics simmer in a velvety, pumpkinin. Think of this sheet pan sweet potato and black bean hash as your invitation to do dinner for breakfast, or even vice versa. Its fragrantly spiced and cooks up fast. Leaving the peels on the sweet potatoes has three benefits Prep is faster, you add more fiber, and the potatoes hold their shape better. Yummy Adapted from Vegan Planet, this recipe is something my nonvegetarian hubby requests regularly. Roasting the sweet potatoes is absolutely the key to this. After doing the same dumb thing several times, dont we usually learn from our mistakes Apparently I dont. I continue to do the same stupid thing time and time again.