Hannah, MS RD | Plant-Based Nutrition for Moms

BLACK BEAN + SWEET POTATO ENCHILADA BAKE

Name: BLACK BEAN + SWEET POTATO ENCHILADA BAKE
Ingredients: 1 large sweet potato (peeled and chopped into 1/2 inch dice); 2 bell peppers (chopped); 1 medium onion (chopped); 2 Tbsp extra virgin olive oil; 1 Tbsp chili powder; 1 tsp cumin; 1 tsp garlic powder; 1 tsp smoked paprika; 6 small tortillas (halved, whole wheat or corn); 2 cans black beans; 2 jars red enchilada sauce; 2 cups shredded cheese (optional or sub vegan)

This easy meal is a crowd-pleaser that comes together in just 30 minutes, and freezes super well for future meals!

Ingredients

Directions

1
Preheat the oven to 400 F. Grease two 8x8 inch tinfoil pans with olive oil.
2
Spread sweet potatoes, bell peppers and onion on a baking sheet. Add olive oil, spices and salt to taste, toss together. Bake for 20-25 minutes until veggies are tender.
3
Spread 1/4 cup of enchilada sauce on the bottom of each pan. Layer with tortilla pieces. Add 1/4 of the roasted veggies, 1/2 can of black beans, more enchilada sauce and 1/2 cup of sprinkled cheese to each pan. Repeat tortilla, veggies, beans, sauce and cheese layering once more. Cover with foil.
4
Freeze for up to 3 months. To bake, thaw in the fridge then bake for 20-25 minutes at 400 F. Allow to sit 5-10 minutes before serving to cool slightly.

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