Sweet Potato Enchilada Stack
Elevate your weeknight dinners with this irresistible Sweet Potato Enchilada Stack—a vibrant, vegetarian dish bursting with bold flavors and hearty textures. Layered with tender roasted sweet potatoes, protein-packed black beans, zesty red enchilada sauce, and melty shredded cheese, this recipe reimagines classic enchiladas in a convenient, casserole-style stack. Corn tortillas add a comforting, authentic foundation, while fresh garnishes like green onions and cilantro provide a bright finish. Ready in just an hour, this recipe strikes the perfect balance between wholesome and indulgent, making it an ideal choice for family dinners or casual gatherings. Serve it warm alongside sour cream or Greek yogurt for a creamy compliment to every bite. Perfect for fans of Mexican-inspired cuisine, this dish combines familiar ingredients with a creative twist for an unforgettable meal.
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Recipe Information
Ingredients
- 3 medium Sweet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1.5 cups Black beans (cooked or canned, drained and rinsed)
- 8 small Corn tortillas
- 2 cups Red enchilada sauce
- 2 cups Shredded cheese (cheddar or Mexican blend)
- 3 stalks Green onions (sliced)
- 0.5 cup Cilantro (chopped)
- 0.5 cup Sour cream or Greek yogurt (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C).
Peel the sweet potatoes and slice them into thin rounds, about 1/4 inch thick.
In a bowl, toss the sweet potato slices with olive oil and salt until evenly coated.
Spread the sweet potatoes on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through, until tender and lightly browned.
Lower the oven temperature to 375°F (190°C) once the sweet potatoes are done.
Grease a 9-inch round baking dish or springform pan.
Spread a thin layer of enchilada sauce at the bottom of the dish.
Place 2 corn tortillas on top of the sauce, slightly overlapping to cover the surface.
Add a layer of roasted sweet potato slices, followed by a layer of black beans, a drizzle of enchilada sauce, and a sprinkle of shredded cheese.
Repeat the layers (tortilla, sweet potato, beans, sauce, cheese) until all ingredients are used, finishing with a layer of tortillas topped with sauce and cheese.
Cover the baking dish with aluminum foil and bake for 20 minutes at 375°F (190°C).
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the enchilada stack cool for 5-10 minutes before slicing.
Garnish with sliced green onions and chopped cilantro before serving.
Serve with sour cream or Greek yogurt on the side, if desired.
Nutrition Facts
Calories |
2826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.5 g | 176% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 9743 mg | 424% | |
| Total Carbohydrate | 292.8 g | 106% | |
| Dietary Fiber | 52.8 g | 189% | |
| Total Sugars | 40.7 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2172 mg | 167% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1902 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
