Sweet Potato & Black Bean Tortilla Bake

It doesn’t get any better than this Sweet Potato & Black Bean Tortilla Bake, made with an easy homemade enchilada sauce. You’ll never miss the meat!

I have a special treat for you today! My friend, Karista of the blog Karista’s Kitchen is sharing a delicious vegetarian meal with us – a Sweet Potato & Black Bean Tortilla Bake! Karista has worked in the culinary and food writing industry for seventeen years and is a passionate culinary voice for farm fresh food and the home cook.

Take it away, Karista!

It’s that time of year when something enticing like this Sweet Potato, Black Bean and Avocado Tortilla Bake makes a dinner meal feel like a warm embrace. The weather is cooler, and the holiday season is under way. Celebrations mount with tables of indulgent treats and jovial cocktails. Which makes staying healthy a bit of a challenge.

Seasonal holiday food draws me in like bright Christmas lights. I can usually be found noshing near the festive food table enjoying more than my share of treats. So, when dinner time rolls around, I like to serve something “healthy-ish”, but with loads of flavor.

Layering flavor is key to a delicious and healthy meal. This Sweet Potato, Black Bean and Avocado Tortilla Bake is filled with the flavors of whole food, spices, aromatics and citrus. Flavors that play so deliciously together.

Make ahead option for this tortilla bake:

Although the ingredient list appears long, this really doesn’t take too much time to make. If I’m short on time, I make the chili sauce and roast the sweet potatoes the night before and then pop them in the fridge. The next evening all I have to do is a little chopping and assemble the tortilla bake.

I love to serve this dish with extra avocado, chopped cilantro, extra cheese for my cheese loving kids and extra chili sauce for me.

Sweet Potato, Black Bean and Avocado Tortilla Bake is a recipe that tastes indulgent but features fresh, whole food ingredients that we all need this time of year. Healthy comfort food at its tastiest.

Other healthy casserole recipes:

Baked Cauliflower Casserole with Goat Cheese {Cookin’ Canuck}
Greek Turkey, Rice & Feta Casserole {Cookin’ Canuck}
Healthy Chicken Broccoli Casserole {ifoodreal}
Sausage & Rice Casserole {Well Plated}

Sweet Potato, Black Bean & Avocado Tortilla Bake

It doesn’t get any better than this Sweet Potato & Black Bean Tortilla Bake, made with an easy homemade enchilada sauce. You’ll never miss the meat!

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Course: Entrees

Cuisine: Southwestern

Keyword: Gkuten Free, Healthy Dinner Recipes

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour 30 minutes

Servings: 8 Servings

Calories: 342.6kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The Chili Sauce:

• 3 dried Pasilla or Poblano peppers soaked in hot water for about 30 minutes
• ¼ cup extra virgin olive oil
• 2 cloves garlic
• 1 teaspoon ground cumin
• ¼ cup cilantro packed
• 2 tablespoon tomato paste
• juice of one lime
• 2 dates pitted or 1 tablespoon of honey
• 1 to 2 cups water
• Salt to taste

The Tortilla Bake:

• 2 medium sweet potatoes peeled and diced into small bite sized pieces
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon coriander
• ½ teaspoon salt
• 1 tablespoon extra virgin olive oil avocado or coconut oil
• 2 cups black beans drained and rinsed
• 1 1/2 avocados diced and tossed in a squeeze of lime juice
• 12 to 15 corn tortillas
• 1/2 cup Cotija cheese
• ½ bunch cilantro
• 1/2 cup mozzarella or a good melting cheese
• 1/2 cup sliced black olives
• sliced limes

Instructions

The Chili Sauce:

• To prepare the chili sauce, add to a blender or food processor, the 3 pasilla or poblano peppers, olive oil, garlic, cumin, cilantro, tomato paste, juice of one lime, dates or honey and one cup of water. Blend until smooth.
• Continue to add water until the chili sauce is at desired consistency. I like my chili sauce on the thin side, much like an enchilada sauce. Season to taste with salt.

The Tortilla Bake:

• Preheat the oven to 375F.
• Place the diced sweet potatoes in a bowl and toss them with the olive oil. Then toss them with the chili powder, cumin, coriander and salt. Transfer the sweet potatoes to a parchment lined baking sheet and bake for about 10 minutes or until done. Remove the sweet potatoes from the oven and let them cool for about five minutes.
• Cut each tortilla in half. Dip a tortilla half in the chili sauce and place it in the bottom of a 9-inch square or 11 x 7-inch baking pan. You’ll probably need about 6-8 halves. Sprinkle the tortilla halves with half of the sweet potato, then half of the black beans, follow with half of the avocado, cilantro and a sprinkling of Cotija cheese. Top the veggies with another round of chili dipped tortillas and repeat with the remaining veggies and Cotija cheese.
• Top the veggies with one more layer of the chili dipped tortillas. Then sprinkle the mozzarella cheese over the top. Cover with aluminum foil and bake at 375F for about 30 minutes. Remove the foil and let the tortilla bake for another 5-10 minutes. Remove from the oven and garnish with the black olives and additional cilantro if desired.
• Serve with additional avocado, sour cream and fresh sliced limes.

Notes

Note: You will have extra chili sauce. You can freeze it for up to three months.

Weight Watchers Points: 9 (Freestyle SP), 9 (Points+)

Nutrition

Calories: 342.6kcal | Carbohydrates: 41.2g | Protein: 11g | Fat: 16.4g | Saturated Fat: 4.7g | Cholesterol: 4.1mg | Sodium: 305.2mg | Fiber: 10g | Sugar: 3g

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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