MACRO-FRIENDLY RECIPE: SWEET POTATO & BLACK BEAN ENCHILADA BAKE
Whether you eat plant-based or not, this easy meal prep recipe is bound to be a crowd pleaser. Not only is it easy to make, but it’s also a great lower-calorie meal with big portion sizes.
Celebrate Cinco de Mayo (or just your love of macro-friendly Mexican inspired food) with this great enchilada bake! It is gluten free, vegetarian, plant-based, and can be adjusted to meet any specific dietary needs you have. Give it a try and let us know if you like it!
SWEET POTATO & BLACK BEAN ENCHILADA BAKE
PREP TIME: 10 minutes | COOK TIME: 45 minutes | MAKES: 6 servings
WHAT YOU NEED:
400g Diced sweet potatoes, already cooked*
275g Quinoa, cooked
1 can Black beans, drained and rinsed
340g Cauliflower rice, we used 1 frozen bag from Kroger, but can be fresh
340g Three pepper and onion blend, we used 1 frozen bag from Kroger, but can be fresh
85g Kale, chopped
1 jar Siete brand red enchilada sauce
84g Shredded mexican blend cheese
180g Plain nonfat Greek yogurt
150g Avocado
Chopped green onions + cilantro for garnish
WHAT TO DO:
Preheat the oven to 350 degrees. Spray a 9 x 13” baking dish with cooking oil spray.
In a large mixing bowl, add the cooked sweet potatoes, quinoa, beans, cauliflower rice, pepper and onion mix and kale. If using frozen cauliflower rice and pepper/onion mix, break it up using a spoon or your hands so there are no big chunks before adding to the mixing bowl.
Using a large spoon or your hands, gently mix everything until well-combined.
Transfer the veggie mixture into the baking dish and flatten using a spatula and cover veggies with the enchilada sauce (you’ll use the whole jar).
Bake for 35 minutes. Remove from the oven and top with shredded cheese. Bake for an additional 10-15 minutes or until the cheese has melted.
Remove from the oven and let cool for 5 minutes. Portion into six servings, garnishing each with 30g of Greek yogurt, 25g of avocado and a sprinkle of green onions and cilantro.
MACROS PER SERVING: 18P/11F/52C, 377 calories
You can find the recipe in the MyFitnessPal database by searching:
“KLN Recipe: Enchilada Bake”.
PRO TIP: If you’re baking ahead and reheating throughout the week, we recommend adding the cheese during reheating instead of during the baking process.
TRY IT: To increase the protein content (and keep the dish plant-based and vegetarian) add meatless crumbles to the mix or if you’re not vegetarian, add your favorite protein source; we recommend lean ground beef or turkey for this dish.
We also love to eat this dish with a side of tortilla chips for scooping up the goodness! For a lower calorie option, cut corn tortillas (like soft taco tortillas) into quarters and crisp in the air fryer for a few minutes!
For more easy, macro-friendly recipes like this one, be sure to download our free meal prep cookbook, Everyday Macros. It’s full of batch recipes and meal ideas for your whole week! These other macro-friendly recipes are also great for easy meal prep: