Stacked Sweet Potato and Black Bean Enchiladas-this easy enchilada casserole is layered with sweet potatoes, black beans, enchilada sauce, and cheese.
My days have been extra busy lately. I am having a hard time keeping up with work and life. There aren’t enough hours in the day to get everything done. I wake up early with good intentions to complete my to do list, but by the end of the day, the list is still there.
I have been struggling with making dinner for our family because by the time dinner rolls around I am just too tired. We have been eating avocado toast with eggs almost every night. Last week, Caleb asked if we could have something different, he even said he would make dinner. His sweet words made me realize that I needed to get out of my funk and make something extra delicious for my family. I made one of our favorite meals, Stacked Sweet Potato and Black Bean Enchiladas.
I love making stacked enchiladas because they are much easier than individually rolled enchiladas. Instead of rolling, you layer the tortillas, filling, Old El Paso enchilada sauce, and cheese. It’s easy peasy!
The sweet potato and black bean filling is amazing! I like to top the enchiladas with fresh avocado and cilantro! Mmmmmm! These layered enchiladas are vegetarian and gluten-free, but don’t worry, meat lovers will enjoy them too! They are full of flavor and super filling! Caleb and Maxwell love these enchiladas too, so if you are looking for a kid-friendly recipe, try these enchiladas. Our boys give them two thumbs up!
I am so glad I made these Stacked Sweet Potato and Black Bean Enchiladas. I always feel better when I take the time to make dinner for my family. I love being in the kitchen and I love sitting down and enjoying a delicious meal with Josh and my boys. It always makes my day better, especially when Stacked Sweet Potato and Black Bean Enchiladas are on the menu.
Make time for Stacked Sweet Potato and Black Bean Enchiladas, they are sooooo worth it!
This easy layered enchilada recipe is gluten-free, vegetarian, and one of our favorite meals!
Yield: Serves 9
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Note-this recipe can easily be doubled. It can be stored in the refrigerator for up to 3 days, reheat in the microwave or oven. You can also freeze for up to one month.
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This post is sponsored by Old El Paso, but our opinions are our own. Thank you for supporting the brands that continue to make Two Peas and Their Pod possible.