Black Bean Sweet Potato Enchilada Bake

Layered corn tortillas, beans, vegetables, red sauce, avocado, and lime

Yield: 8 servings | Time: 30 minutes active • 65 minutes total | Estimated energy: About 395 calories per serving

INGREDIENTS

• 2 medium sweet potatoes, diced and roasted

• 2 cans no-salt-added black beans, rinsed

• 1 1/2 cups corn kernels

• 12 corn tortillas

• 3 cups lower-sodium enchilada sauce

• 1 teaspoon cumin

• 1/2 teaspoon smoked paprika

• 1 avocado, diced

• 1/2 cup chopped cilantro

• 2 limes

METHOD

1. Heat the oven to 375°F and spread 1/2 cup sauce in a 9-by-13-inch dish.

2. Combine sweet potato, beans, corn, cumin, and paprika.

3. Layer tortillas, filling, and sauce twice, ending with sauce.

4. Cover and bake 25 minutes; uncover and bake 10 minutes more.

5. Rest 10 minutes. Add avocado, cilantro, and lime.

FEATURED INGREDIENT BENEFITS

Black beans contribute fiber and plant protein. Sweet potatoes provide beta carotene, while corn, avocado, cilantro, and lime add color, texture, and flavor.

COACH WINONA’S KITCHEN NOTE

Rest the bake before cutting. The layers settle, the sauce redistributes, and each portion reaches the plate more neatly.

WISE CHOICES FOR YOUR BODY

A nourishing recipe may still need adjustment for your health plan. Consider allergies, gluten tolerance, blood-sugar needs, kidney concerns, sodium goals, digestive comfort, medications, and the guidance of your qualified healthcare professional or registered dietitian. Ingredient substitutions can change both nutrition and estimated calories.

FROM THE PLANT STRONG TABLE

This recipe appears in The Plant Strong Table, Volume 4, from IndigoKoi Wellness, LLC. Continue the table with “Ginger Sesame Salmon Noodle Bowl.”

BLOG KEYWORDS AND TAGS

black bean sweet potato enchilada bake, vegan casserole, healthy Mexican inspired dinner

Estimated calories are based on standard ingredient averages and the stated yield. This recipe offers general culinary education and is not individualized medical or nutrition care.