Sweet Potato & Black Bean Enchilada Bake Recipe | healthyGFfamily.com

Ingredients

• 1 large sweet potato, cut into bite-size to 1 inch pieces
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ¼ teaspoon kosher salt
• 3 tablespoons olive oil or avocado oil, divided
• 1 cup yellow onion, diced
• 1 15 oz can black beans, drained and rinsed
• 2 cups cooked brown rice
• 1 cup already prepared salsa
• 2 tablespoons jalapeno, de-seeded and finely chopped
• ½ - 1 cup red enchilada sauce (already prepared or see recipe below) (to taste)
• 1 cup shredded cheese (Monterey Jack, cheddar or dairy-free of choice) (more or less to taste)
• 1 large avocado, sliced
• fresh cilantro
• 1½ tablespoons olive oil
• 1½ tablespoons gluten-free all-purpose flour
• 1 teaspoon chili powder
• ¼ teaspoon garlic powder
• ⅛ teaspoon oregano
• ⅛ teaspoon salt
• large pinch ground cinnamon
• 1 tablespoon tomato paste
• 1 cup gluten-free vegetable broth
• ½ teaspoon apple cider vinegar
• black pepper to taste