Black Bean and Sweet Potato Enchilada Bake

1 large can black beans - drained

1 jalapeño pepper - diced

1/4 red onion - diced

1 clove garlic - grated

Epazote Mexican Spice - or other mexican spices

Salt & Pepper to taste

Water or Chicken Stock - enough to cover beans

Saute pepper, onion, garlic, till soft, add beans and water/stock, cook till beans are soft, 10 to 20 minutes, turn off heat and smash beans.

Sweet potato

2 med/large sweet potatoes

cumin - 1/4 to 1/2 tsp more if you like the spice

honey - 1 to 2 tablespoons

Boil sweet potatoes till done, do not peel, just throw in water and cook.

once potatoes are done, cool to peel, smash and add cumin and honey to taste.

Large flour tortilla - 6 to 98

enchilada sauce 

shredded cheese - Mexican Mix

In a large pie pan pour enough enchilada sauce to just to cover the bottom of pan to keep tortillas from sticking. Layer tortilla,  black beans, sweet potato, 3 to 4 layers, ending with tortilla. Pour remainder of sauce on top and sprinkle cheese .

Cook 375 for 30 minutes till cheese is nice and melty. 

***If going to freeze, don’t sprinkle cheese till ready to cook***

You can also make this recipe into individual folded burritos. Wrap ingredients into tortilla, including cheese, but leave off sauce, that can be poured on top. Sear the folded burrito in sauce pan. 

Serve with avocado, tomato, lettuce salad. 

Until Next Time

Forks UP!

KA