Veggie Enchilada Bake
Ooh the flavors that pop in this dish are soo good!
I love the combination of sweet potatoes, black beans and spinach. If I don’t have time do this this whole recipe, I just make quesadillas in my skillet with seasoned sweet potatoes, black beans and spinach and serve with guacamole. If I do have time to put the enchiladas together, I go for it!
You can roll or you can stack layers. the layers are faster, the rolls are traditional.
Veggie Enchilada Bake
Servings: 6
Equipment
- knife
- skillet
- baking dish
Ingredients
- 1 large onion chopped
- 2 bell peppers chopped
- 2 cups sweet potato bite size
- 3 cups baby spinach
- 2 cans black beans or three bean blend rinsed and drained
- 1/2 bunch cilantro chopped
- 8-12 tortillas organic corn or flour
Red Sauce
- 1 15oz can tomato puree or crushed
- 11/2 cup water
- 1 Tbsp olive oil
- 2 Tbsp flour or GF flour
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1/2 tsp cayenne
Instructions
Prepare the sauce:
- In a small pot, heat the oil over medium and add the flour, stirring into a paste.
- Add the spices and stir to combine. Then add the water and whisk until smooth.
- Add the tomato puree and stir to combine well. Allow to cook for 10 minutes at a simmer until thickened. Turn off the heat and set aside.
Prepare Enchiladas:
- Saute onion until softened, then add the chopped sweet potato with a 1/4 cup of water and cover the pan to cook the potatoes. Cook for 15 minutes.
- When potato is fork tender, add the peppers and beans. If your skillet is not large enough for all ingredients, transfer the potatoes and onions to a bowl, then continue to saute the peppers and beans.
- Add the spinach in batches, stirring until it wilts, adding more as the spinach cooks.
- Add 1/2 cup of the red sauce to the bean mixture and combine with the sweet potatoes and onion. Stir in the cilantro.
- Preheat oven to 350. Lightly oil the baking pan you're going to use. Add 1/3 cup of the red sauce in the bottom of the pan and spread evenly.
- For traditional rolls: Add 1/3 cup of the vegetable mixture to a tortilla, roll and place seam side down. Repeat this until your pan is full. Cover with red sauce.
- To make a layered bake: overlap tortillas slightly to line the bottom of the pan. Scoop half of the vegetable mixture over the tortillas, cover with another layer of tortillas and half of the red sauce. Repeat with the remaining vegetable mixture, layer with tortillas and remaining red sauce. You will likely need more tortillas for this method.
- Bake 20-30 minutes at 350.
- Serve with non dairy sour cream and / or guacamole