Sweet Potato Black Bean Enchilada Bake

Melissa reads my blog and claims she needs cooking lessons. This is the first recipe she has ever shared with me, and now I know that she doesn't need any help in the kitchen. We loved this! I made a few minor variations, and had great results.
(Kenyon: I'd bet money that Steve will want to add this to the rotation)

1 large sweet potato, sliced into disks and boiled until slightly softened
1 can black beans, drained and rinsed
1 large chicken breast, cooked and shredded (alternately, brown 1lb ground turkey with onions & garlic)
1/2 onion, diced
2 cloves garlic, minced
1/2 red pepper, chopped
1/2 green pepper, chopped

"Hungry Janey's Inauthentic Enchilada Sauce" (see below)
1/2 C (or a little more/less) cheddar cheese, grated
1/2 C (or a little more/less) sour cream
1 green onion, chopped

"Hungry Janey's Inauthentic Enchilada Sauce"
1 C tomato sauce
1 Tblsp chopped fresh parsley
1 tsp cumin
1/ 4 tsp cayenne
1/2 tsp garlic
pinch of salt

Stir all ingredients to combine.

Saute onion and garlic (and turkey to brown, if using). Stir peppers, beans, chicken (if using) and enchilada sauce. Heat through. Arrange sweet potatoes in a single layer in a 9X13 pan sprayed with non-stick spray. Cover with mixture and sprinkle with cheese. Bake @ 375' for 25 minutes. Sprinkle with green onions, and top each serving with a dollop of sour cream.

1 comment:

  1. This sweet potato black bean enchilada bake looks awesome! Wish we had it for breakfast today :)