Stacked Sweet Potato and Black Bean Enchiladas

My days have been extra busy lately. I am having a hard time keeping up with work and life. There aren’t enough hours in the day to get everything done. I wake up early with good intentions to complete my to do list, but by the end of the day, the list is still there.

I have been struggling with making dinner for our family because by the time dinner rolls around I am just too tired. We have been eating avocado toast with eggs almost every night. I realized that I needed to get out of my funk and make something extra delicious for my family. I made one of our favorite meals, Stacked Sweet Potato and Black Bean Enchiladas.

I love making stacked enchiladas because they are much easier than individually rolled enchiladas. Instead of rolling, you layer the tortillas, filling, enchilada sauce, and cheese. It’s easy peasy!

I love using my homemade enchilada sauce because it easy to make and tastes SO much better than store bought. You can keep it in the freezer so you always have some on hand.

The sweet potato and black bean filling is amazing! I like to top the enchiladas with fresh avocado and cilantro! Mmmmmm! These layered enchiladas are vegetarian and gluten-free, but don’t worry, meat lovers will enjoy them too! They are full of flavor and super filling!

Recipe Ingredients

• 2 small sweet potatoes, washed and diced
• 2 tablespoons olive oil, divided
• 1 yellow onion, diced
• 1 red bell pepper, seeds removed and diced
• 2 cloves garlic, minced
• 3 cups packed spinach leaves
• 15 oz black beans, rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder1 tablespoon fresh lime juice
• 1/3 cup chopped cilantro
• Salt and pepper, to taste
• 20 oz enchilada sauce
• 10 small corn tortillas
• 2 cups shredded Mexican blend cheese or cheddar cheese
• 1 avocado pitted and diced, for garnish

Recipe Instructions

1. Preheat the oven to 400 degrees F. Place sweet potatoes on a large baking sheet. Drizzle with 1 tablespoon of the olive oil and toss until sweet potatoes are coated. Season with salt and pepper, to taste. Roast sweet potatoes for 30-35 minutes, or until tender, stirring occasionally. Remove sweet potatoes from oven and set aside. Reduce oven temperature to 350 degrees F.
2. While the sweet potatoes are roasting, work on the rest of the filling. Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Add the onion and red pepper. Cook until tender, about 3 minutes. Stir in the garlic and spinach leaves and cook until spinach leaves are wilted, about 3 minutes. Add the black beans, cumin, chile powder, lime juice, and cilantro. Season with salt and pepper, to taste. Remove from heat and stir in the roasted sweet potatoes.
3. Grease an 8×8 square baking pan with nonstick cooking spray. Spread ¼ cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with a little more enchilada sauce, ⅓ of the sweet potato bean mixture, and ⅓ of the cheese. Make a second layer of tortilla, enchilada sauce, sweet potato bean mixture, and cheese. Top with with a layer of tortillas, enchilada sauce, sweet potato bean mixture, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.
4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Top with diced avocado. Cut into squares and serve warm.