Sweet Potato & Black Bean Enchilada Bake
- 1 9x7 baking pan
- 1 large sweet potato, cut into bite-size to 1 inch pieces
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon kosher salt
- 3 tablespoons olive oil or avocado oil, divided
- 1 cup yellow onion, diced
- 1 15 oz can black beans, drained and rinsed
- 2 cups cooked brown rice
- 1 cup already prepared salsa
- 2 tablespoons jalapeno, de-seeded and finely chopped
- ½ - 1 cup red enchilada sauce (already prepared or see recipe below) to taste
- 1 cup shredded cheese (Monterey Jack, cheddar or dairy-free of choice) more or less to taste
- 1 large avocado, sliced
- fresh cilantro
Red Enchilada Sauce (recipe adapted from Cookie and Kate) (makes one cup, doubles well if you want to have extra in your refrigerator for another meal)
- 1½ tablespoons olive oil
- 1½ tablespoons gluten-free all-purpose flour
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ⅛ teaspoon oregano
- ⅛ teaspoon salt
- large pinch ground cinnamon
- 1 tablespoon tomato paste
- 1 cup gluten-free vegetable broth
- ½ teaspoon apple cider vinegar
- black pepper to taste
- Roast sweet potatoes: Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Place cut sweet potatoes on baking sheet and toss with 1 tablespoon olive oil. cumin, chili powder and salt. Place sweet potatoes in a single layer and bake for 25-30 minutes, or until tender and edges getting crispy. Set aside. Can be made and stored in the refrigerator a day or two ahead.
- Make Rice & Beans mixture: while the sweet potatoes roast, in a large skillet, heat 2 tablespoons olive oil over medium heat. Once the oil is shimmering, add the chopped onion and cook, stirring often, until the onion is tender and translucent, about 5-7 minutes. Add jalapeño and saute 1-2 minutes. Add cooked rice, black beans and salsa. Stir to combine and cook over medium heat for about 7-10 minutes until well heated. (NOTE: Depending on how thick or thin the salsa is, feel free to add a bit more salsa while stirring and heating the mixture). Remove from heat and set aside. Can be made ahead and stored in the refrigerator 1 -2 days.
- Assemble: Lightly oil a 9x7 baking dish. Spoon enchilada sauce on the bottom of baking dish so that it is evenly covered. Top with Rice & Beans mix. Add roasted sweet potatoes and stir to combine with rice and beans. Top with more enchilada sauce. Top with a shredded cheese.
- Bake at 400 degrees F for 15 minutes or until cheese is melted. If you want a golden top, raise oven temperature to 425 degrees F for an additional 1-2 minutes.
- Top with avocado slices and cilantro and enjoy!
- Measure the flour and spices into a small bowl and place your tomato paste near the stove.
- In a small saucepan over medium heat, warm the oil until shimmering (it should be warm enough that the spices sizzle on contact). Pour in the flour and spice mixture. While stirring constantly with a whisk, cook until fragrant and slightly deepened in color, about 1 minute.
- Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Lower heat to a simmer, whisking often, for about five minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will further thicken as it cools)
- Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Set aside.
- Can be made a few days ahead, stored in the refrigerator in a sealed container and heated up stove top as it will thicken as it cools.