This Sweet Potato & Black Bean Vegetarian Meatball Enchilada Bake is ultimate comfort food!
I meant to get this post up yesterday but instead I went to bed early and it was totally worth it, haha! My sleep is very precious to me and although Eli has gotten really good at sleeping through the night (most nights), I still feel like I’m always tired.
I feel like I’m always either chasing after Eli, working on the blog or cleaning the house. Somedays it seem like all I do is clean!
At least working on the blog usually means cooking, so dinner is easy. This Sweet Potato & Black Bean Vegetarian Meatball Enchilada Bake is one of my new favorite dinners! (I made this recipe before I started Weight Watchers, so I’m not sure of the point value).
I adapted it from one of my favorite veggie burger recipes and turned it into a Mexican style dish with enchilada sauce and melty cheese. And, it’s SO good! There’s tons of spices that make it really flavorful and it’s great for a make ahead meal too.
If you’re looking to make more of a meal out of this dish, they go perfectly topped on a bed of cauliflower rice. I just tossed mine with a little salt, pepper and lime juice, but you could make it anyway you like.