Sweet Potato Enchilada Bake
I’ve always considered myself someone who likes a good food challenge. Bake fresh bread? I’ll try it! Make something gluten-free for a friend’s potluck? Sure! I learned a whole new level of “food challenge” when my son, Jack, was born. As a newborn, he started showing signs of a dairy allergy, and we later determined it was a dairy and soy allergy. You want a food challenge? That’s a pretty good one. I was nursing him at the time, so I had to cut dairy and soy too, and it really changed the way I cook. I learned good substitutions, and I learned how to make meals that could function with a range of ingredients to accommodate different needs. Those recipes became staples, and they are the kind of recipes you keep in your back pocket for when you have your Celiac friend over for dinner, or your cousin who’s a vegetarian (I’m looking at you, Kennedy, Carlee and Mackenzie!) I like the idea of being able to adjust recipes to fit dietary needs, and I find the more I cook with whole foods, the easier that is!
This recipe is vegetarian at it’s base, but you could make it vegan/dairy-free (sub vegan cheese) or you could add meat (I’d add chopped rotisserie chicken) to give variety. The toppings make this one, and even as leftovers, my kids love it. Adjust your seasonings based on your love of spice, and you’re good to go!
Recipe
Sweet Potato Enchilada Bake
Ingredients
2 tbsp avocado oil
2 tbsp all-purpose flour
1/4 cup chili powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp oregano
2 cups chicken or vegetable stock
1 large sweet potato
1 tsp ground cumin
1 can black beans, rinsed and drained
6 small corn tortillas or 2 large flour tortillas
2 cups grated cheddar cheese
1 small red onion
Directions
In a small saucepan over medium heat, cook oil and flour, whisking until smooth. Add chili powder, garlic powder, cumin and oregano and whisk until combined.
Slowly add the stock, whisking constantly until smooth. Allow the sauce to come to a simmer, and then lower heat and maintain simmer for 10-15 minutes, until sauce is slightly thickened. Remove from heat and set aside.
Peel the sweet potato, and then grate it into a microwave/oven safe pot (like the Rockcrok Everyday Pan) You can also spiralize the sweet potato or use any kind of veggie maker like this one.
Finely chop the red onion (you can use a food processor to make this easier, or a hand food processor like this one) Add the onion to the pan.
Microwave mixture for 3-4 minutes on high. Transfer sweet potato mixture to a bowl with black beans and remaining tsp of cumin. Combine and set aside.
Line bottom of pan with a tortilla (or 3 small ones). Add a layer of sauce, and a layer of the sweet potato mixture. Top with cheese. Repeat all layers, ending with a cheese layer.
Cook covered at 375 F for 10-12 minutes. Turn on the broil for another 3-5 minutes, watching carefully. Remove when cheese is browned and bubbling.
Serve with your choice of toppings, such as cilantro, a squeeze of lime juice, chopped fresh tomato, avocado and sour cream.
Recipe inspired by the Pampered Chef
