Sweet Potato Black Bean Enchilada Bake
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Eating Bird Food · by Brittany Mullins★ 4.9 (47)

Sweet Potato Black Bean Enchilada Bake

NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 30%
CARBS 43G50% OF CAL
9G FIBER0G ADDED0G INTRINSIC28G OTHER6G TOTAL SUGAR
FAT 13G35% OF CAL
5G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layers of tortillas, sweet potatoes, black beans, spinach, and cheese bound with a homemade chili-spiced enchilada sauce. Satisfying, vegetarian, and naturally gluten-free.

mainmexicancasserolebeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 28 ounce can diced fire roasted tomatoes
  • 1 1/2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 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 jalapeño
  • 1 cup baby spinach
  • 1 15 oz can black beans (rinsed and drained)
  • 1 teaspoon sea salt
  • 12 corn tortillas
  • 2 cups shredded Mexican cheese
  • toppings: chopped green onions (chopped cilantro, sour cream, avocado)
PREP
20M
SODIUM
922MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.