Are you ready to take your taste buds on a delightful journey to Mexico without leaving your kitchen? Our Sweet Potato Black Bean Tortilla Bake is not just a meal; it's a vibrant explosion of flavors that will leave you craving more! Bursting with the natural sweetness of roasted sweet potatoes, the heartiness of black beans, and the gooey goodness of melted cheese, this dish is a wholesome feast for both the eyes and the palate. Perfect for family dinners or meal prep, this recipe is easy to whip up and can be on your table in just one hour. Trust us, once you try this colorful casserole, it will become a staple in your household!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 cup salsa
- 6 tortillas
- 1 cup shredded cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your Sweet Potato Black Bean Tortilla Bake cooks evenly and thoroughly.
- Prepare the sweet potatoes by peeling and dicing them into small cubes, about 1/2 inch in size. This will help them cook faster and blend well with the other ingredients.
- In a large skillet, heat the olive oil over medium heat. Once hot, add the diced sweet potatoes. Season with salt and pepper to taste. Sauté the sweet potatoes for about 10-12 minutes, stirring occasionally, until they are tender and slightly caramelized.
- While the sweet potatoes are cooking, drain and rinse the black beans under cold water. This removes excess sodium and improves the flavor of the dish.
- Once the sweet potatoes are cooked, add the black beans, corn, and salsa to the skillet. Stir everything together gently and let it cook for an additional 5 minutes, allowing the flavors to meld.
- In a baking dish, start layering your ingredients. Place two tortillas at the bottom of the dish, overlapping them slightly if necessary. Spread half of the sweet potato and black bean mixture over the tortillas.
- Sprinkle 1/3 of the shredded cheese over the sweet potato mixture. Then, add another layer of two tortillas, followed by the remaining sweet potato mixture and another 1/3 of the cheese.
- Finish by placing the last two tortillas on top and sprinkle the remaining cheese over them. This will create a delicious cheesy crust.
- Cover the baking dish with aluminum foil to prevent the top from burning. Bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the baking dish from the oven and let it cool for about 5 minutes before slicing. This will make it easier to serve.
- Serve the Sweet Potato Black Bean Tortilla Bake warm, garnished with fresh cilantro or avocado if desired. Enjoy your delicious and hearty meal!
Tips
- Prep Ahead: To save time, you can peel and dice the sweet potatoes a day in advance. Store them in an airtight container in the fridge until you're ready to cook.
- Customize Your Veggies: Feel free to add other vegetables like bell peppers or zucchini to the mix for extra flavor and nutrition.
- Layering is Key: Make sure to overlap the tortillas slightly to create a sturdy base that holds all the delicious layers together.
- Cheese Choices: Experiment with different types of cheese! Cheddar, Monterey Jack, or even a spicy pepper jack can add a unique twist to the dish.
- Don’t Rush the Cooling: Allowing the bake to cool for a few minutes before slicing helps it hold its shape better when serving.
- Garnish for Freshness: Top your bake with fresh cilantro, diced avocado, or a dollop of sour cream for an extra burst of flavor and freshness.
- Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days, making it a great option for meal prep!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 20mg
