Mexican food is one of my favorite types of food. What’s not to love about cheese, tortillas, and some kind of chile? I mean really. The possibilities are endless and they are also delicious.
Chilaquiles aren’t something that I make often, or ever really. My dad used to make them for me every once in a while but most of the time I just eat them in enchilada form. With that said though chilaquiles are a bit less fuss to make then enchiladas. You don’t have to spend time assembling each individual tortilla and it’s more of just a throw it in a pan and bake thing which I quite enjoy.
On the other hand though I notice that I end up eating more tortillas than I normally would with enchiladas. It just doesn’t feel like it’s as much when the tortillas are cut up I suppose. Just like when eating tortilla chips you can eat a ton without even thinking about how many tortillas it actually is. This sounds like I’m trying to be a downer or judge your tortilla eating habits. I’m not I promise. It was just an observation I made while shoving my face with tortillas.
Anyway, the point I was trying to make was that this is a super simple dish to throw together. Roasting the sweet potato and baking the tortillas is as complicated as it gets with this one. Other than that you just have to assemble everything in the pan and that’s as hard as it gets.
I love to chop up a bunch of lettuce really fine and serve it on the side and top the chilaquiles with tomato, red onion, and avoacado. It adds some freshness to the meal and is an easy to way to get an extra serving of veggies in the day. You could also serve it with rice if you want but I figured there were enough carbs with the tortillas and sweet potato. Although, can you really ever have too many carbs? Please don’t answer that.
This is definitely a meal that will please meat eaters and veggies alike. I know I go on about it but I really truly believe that everyone can give up meat at least once, maybe even twice, a week. It’s really not that hard and if you’re making good food you won’t even miss the meat. So give it a go for a meatless Monday and I promise you won’t be sorry.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Sweet Potato and Black Bean Chilaquiles (Gluten Free)
- 2 cups red enchilada sauce
- 15 oz can black beans drained
- 1 medium sweet potato
- ½ tbsp chili powder
- ½ tbsp cumin
- 1 cup sharp cheddar
- 12 corn tortillas
- olive oil
- optional for topping: lettuce tomato, red onion, avocado
Preheat oven to 400 degrees.
While oven is preheating chop sweet potato into bite sized pieces. Drizzle with olive oil and place in a single layer on a baking sheet. Bake for 20 minutes or until tender.
Cut tortillas into triangles and drizzle with olive oil. Bake for about 10 minutes or until just lightly browned. You don’t want them too crispy. (Leave your oven on)
Drain the beans and add to a medium bowl. Mix in the chili powder and cumin. Add in the cooked sweet potato and mix everything together.
Once the tortillas are done coat them in enchilada sauce reserving about a cup. Add one layer of tortillas to the bottom of an 8x8 pan. Spoon in half the black bean and sweet potato mixture. Add a layer of cheese and a bit more sauce. Continue to layer until all the ingredients are in in the pan. You should end up with tortillas as the top layer. Add a bit more cheese and bake about 15 minutes until sauce and cheese is bubbly.
Top with toppings of your choice and serve!