Smoky Sweet Potato and Black Bean Enchilada Bake with Cilantro Lime Crema

Ingredients

• •2 medium sweet potatoes, peeled and diced
• •1 tablespoon olive oil
• •1/2 teaspoon smoked paprika
• •1/2 teaspoon ground cumin
• •1/4 teaspoon chili powder
• •1/4 teaspoon salt
• •1/4 teaspoon black pepper
• •1 can (15 ounces) black beans, drained and rinsed
• •1 cup frozen corn, thawed
• •1 can (15 ounces) enchilada sauce
• •8 small corn tortillas
• •1 cup shredded cheese (cheddar or Mexican blend)
• •1/4 cup fresh cilantro, chopped (for garnish)
• •1/2 cup Greek yogurt (for the crema)
• •2 tablespoons fresh lime juice
• •1/4 cup fresh cilantro, chopped (for the crema)
• •Pinch of salt (for the crema)

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a large bowl, toss diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and black pepper. Spread evenly on a baking sheet and roast for 20 minutes or until tender.

3. 3

   In a mixing bowl, combine roasted sweet potatoes, black beans, and corn.

4. 4

   Spread a small amount of enchilada sauce at the bottom of a greased baking dish.

5. 5

   Layer 4 corn tortillas over the sauce, allowing them to overlap slightly.

6. 6

   Spread half of the sweet potato mixture over the tortillas, then pour half of the remaining enchilada sauce on top and sprinkle with half of the shredded cheese.

7. 7

   Repeat the layers with the remaining tortillas, sweet potato mixture, enchilada sauce, and cheese.

8. 8

   Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.

9. 9

   While the enchilada bake is cooking, prepare the cilantro lime crema by mixing Greek yogurt, lime juice, chopped cilantro, and a pinch of salt in a bowl.

10. 10

    Remove the enchilada bake from the oven and let cool for 5 minutes. Garnish with fresh cilantro.

11. 11

    Serve slices of the enchilada bake with a dollop of cilantro lime crema on top.