Do you need something for dinner that is really super easy, but also delicious? This Black Bean and Sweet Potato Enchilada Bake is just what you need. I does take a little time to bake, but we are talking seriously easy here – almost embarrassingly easy. And, best of all, it was good enough that there were absolutely no leftovers. My son came in a couple of hours after dinner wanting more, but my husband had finished it off.
I did not put any salt in the black beans, but I did end up salting my portion at the table, so you might want to add some in if you are like me and like your salt. I also didn’t even think about it when I was taking photos, but it is also really good with sour cream on top. Now, this recipe does call for canned beans and enchilada sauce, and if you have the time, or think ahead a little you could used dried beans and make your favorite sauce, but this is one of those things I put together in my head on the way home and didn’t have time for that. I also knew that I had the can of enchilada sauce in the pantry that I don’t even remember why I bought, but keep moving around, and it needed to be used. Trust me, it is delicious as is though. I also think it would be awesome to make with leftover sweet potatoes, which would easily cut your time to half – maybe less because they would just need to get hot again and not actually cook. I think I will try that next time and let you know how it goes.
Black Bean and Sweet Potato Enchilada Bake
Yield 4 -6
- 3 large sweet potatoes, peeled and cut into bite sized pieces
- 2 tablespoons olive oil
- 2 15 oz. cans black beans, rinsed and drained
- 1 10 oz. can enchilada sauce
- 8 oz. Monterey Jack cheese, shredded
- 1/2 cup cilantro, chopped
- salt and freshly ground pepper to taste
- sour cream for serving, if desired
- Preheat oven to 350 degrees.
- In a medium casserole dish (mine is 2 1/2 quarts) toss sweet potatoes in olive oil. Season with salt and pepper to taste.
- Bake for 45 minutes or until potatoes are tender.
- Remove casserole dish from the oven. Layer black beans evenly over sweet potatoes.
- Pour enchilada sauce evenly over beans.
- Top with cheese.
- Put the casserole back into the oven and bake for an additional 15 minutes or until cheese is melted and casserole is bubbling.
- Remove from the oven and sprinkle with fresh cilantro before serving.
- To serve, top with sour cream, if desired.
The nutrition information below is based on six servings and does not include salt, pepper, and sour cream.