An enchilada bake made with sweet potatoes, kale, enchilada sauce, and a mix of beans and corn. Packed with vegetables and plant protein, it is super-simple to make and incredibly delicious!
Tomorrow is New Year’s Day–time for new pursuits and a long list of resolutions!
But we all need to fuel up and feel good, too. How else to tackle all of those lists (let alone recover from a late night of merry-making).
I’ve got you covered friends. My Southwest Sweet Potato Enchilada Bake is everything you want to start the 365 days ahead, and then some!
This delectable entrée is packed with vegetables, specifically kale and sweet potatoes, but also lots of cilantro (feel free to skip the cilantro, or replace it with parsley, if you are not a cilantro person).
Canned beans (I used one can red kidney beans. 1 can black beans) deliver plenty of heartiness and plant protein. The only other ingredients are red enchilada sauce (flavor town in one can!) and shredded non-dairy Cheddar cheese (regular Cheddar is perfect, too, if you eat dairy).
The only part of the recipe requiring much effort is thinly slicing the sweet potato. But I’ve eliminated that effort in one fell swoop with my handy, inexpensive standing grater. Begin Other devices work, too: a mandoline, a food processor (fitted with the slicer attachment), or a really sharp knife, but the standing grater makes the work fast and easy.
I like fast and easy. Oh, and don’t worry about getting perfect slices. They get covered up anyway :).
Ok, you’re ready to layer! Use a medium-size baking dish (e.g., about 11×7 inches, or 9×9 inches).
Combine the drained beans, corn and cilantro in a medium bowl. Pour some of the enchilada sauce in the bottom of the pan and begin layering about 1/3 of the sweet potatoes. Top with half of the bean mixture, half of the kale and cilantro, 1/3 of the cheese, and half of the remaining enchilada sauce. Repeat the same layering and then finish with the last third of the sweet potatoes (you’ll add the remaining cheese later).
Tightly cover the pan with foil and bake in a 400F oven for 1 hour and 10 to 20 minutes until the sweet potatoes are fork tender.
Uncover the pan and sprinkle with the remaining cheese. Bake for 10 minutes longer. The bake will be very bubbly when it emerges from the oven, so let it sit for about 10 minutes before serving. If you like, sprinkle with some additional chopped cilantro.
The flavors of this enchilada bake are so complex and scrumptious–what a great way to start a happy, healthy New Year!
Happy New Year everybody!
- 2 15-ounce cans black beans or kidney beans, rinsed and drained (I used one of each)
- 1 cup canned or frozen (thawed) corn
- ½ cup fresh cilantro leaves, chopped
- 2 cups red enchilada sauce
- 1 large sweet potato (1 pound), peeled and very thinly sliced
- 6 cups chopped lacinato or curly kale (tough stems removed)
- 2 cups shredded Cheddar cheese (I used nondairy, but use dairy cheese if you like)
- Optional garnish: additional chopped cilantro leaves
- Preheat oven to 400F.
- In a medium bowl, combine the beans, corn and cilantro.
- Pour ⅓ of the enchilada sauce in the bottom of a medium-large baking pan (e.g., 11x7 inches). Layer ⅓ of the sweet potatoes on top followed by half the kale, half the bean mixture, and ⅓ of the cheese.
- Pour another third of the sauce over and repeat the layers. Pour the remaining sauce over and top with the remaining sweet potatoes.
- Tightly cover the pan with foil and bake for 1 hour and 10 to 20 minutes until the sweet potatoes are fork tender.
- Remove the foil and sprinkle with the remaining cheese. Bake for 10 minutes longer.
- Let the casserole sit for about 10 minutes before sprinkling with the optional cilantro and serving.