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Sweet Potato Black Bean Enchilada Bake

Brittany Mullins
  • 40 minutes
  • Serves 8

INGREDIENTS

28 oz

can diced fire roasted tomatoes

1 1/2 tbsp

chili powder

1 tbsp

ground cumin

2 tsp

dried oregano

1 tsp

cinnamon

1/2 tsp

cayenne pepper

1 tsp

salt

1 tbsp

avocado oil or coconut oil

1

large onion

4 cloves

garlic

2

medium sweet potatoes, peeled and chopped into small bite-size chunks

2 tbsp

finely chopped jalapeño

1 cup

baby spinach

1 15 ounce can

black beans, rinsed and drained

1 tsp

sea salt

12

corn tortillas

2 cups

shredded Mexican cheese

toppings: chopped green onions, chopped cilantro, sour cream, avocado