Sweet Potato and Black Bean Enchilada Rice Bowl
I go through a lot of phases with certain sauces and flavors, where I crave them on everything. Usually it’s a pesto, a marinara, a romesco, or a barbecue sauce. Right now, it happens to be enchilada sauce, and I’ve been opening a jar and flying through it in a week or so!
Enchilada sauce is so versatile and it’s not just for making enchiladas. You may like these other recipes that use enchilada sauce:
- Pressure Cooker Enchilada Chili
- Cauliflower and Black Bean Enchilada Rice Bowls
- Carrot and Turkey Enchilada Bake
- Chicken and Sweet Potato Enchilada Casserole
- Zucchini and Chicken Enchilada Casserole
You could use sliced avocado instead of guacamole here, but I love the creaminess that the guacamole gives this otherwise starchy dish. And if you want something slightly lighter and more protein-packed, swap the rice for quinoa!
I’d love to hear some ways you like to cook with enchilada sauce!
Sweet Potato and Black Bean Enchilada Rice Bowl
Ingredients
- 2 medium sweet potatoes cubed
- 1 tbsp extra virgin olive oil
- salt & pepper
- 1/2 cup enchilada sauce I love Siete Foods brand
- 1 15.5-ounce can black beans drained & rinsed
- 3 cups brown rice cooked
- 1 cup guacamole
- romaine chopped, to serve
Instructions
- Preheat the oven to 425 degrees. Toss the sweet potatoes with olive oil and season with salt and pepper. Roast for 30 minutes or until fork tender.
- Five minutes before potatoes are done, heat up the enchilada sauce in a small pot or skillet. Add the cooked sweet potatoes and beans to the warmed sauce, stir, and let warm up for 2 minutes. Set aside.
- Divide the rice into bowls and top with the enchilada mixture. Top with guacamole and romaine. Serve.
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