Click here to pin this Mango Salsa Shrimp Tacos recipe.

Every time I go to Costco, I come home with their big container of mango peach salsa. You know the one, right? It’s so good. My friend Sandy uses it a lot in her recipes like this Smoked Turkey Mango Chili recipe and this Crock Pot Salsa Chicken on Brown Rice and always inspires me to use it more in my cooking. Salsa is a staple in my kitchen and I go through so much of it weekly between using it as dressing for my taco salad or when I make something like our favorite Salsa Chicken and Bean Tostadas.

If you don’t shop at Costco, no worries, Newman’s Own makes a mango salsa and a peach salsa, and I’ve seen some at Target as well.

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At breakfast, I’m typically an egg and toast girl. Every now and then I go through an oatmeal phase but for the most part I stick to a quick fried egg and a slice of lightly buttered Ezekiel bread with my cup of coffee. Eggs are also my choice when it comes to breakfast for dinner…which is when I started making these easy Black Bean and Egg Tostadas.

If you have all the ingredients on hand, which is highly possible, you can put these little tostadas together in literally just a few minutes. The recipe is for one tostada, but I can usually make (and eat) 2 at a time.

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This Black Bean and Sweet Potato Enchilada Bake recipe is sponsored by Bush’s Beans.

A few years ago, I discovered how well black beans and sweet potatoes go together. There have been plenty of times since that discovery where I have served myself roasted sweet potato halves or rounds topped with leftover black beans on a plate for a simple, yet filling, vegetarian lunch or dinner. There’s such a good sweet and savory balance that comes from the pairing, and it’s fun to experiment with it too. And not to mention, Bush’s black beans and sweet potatoes are pretty much healthy staples in my kitchen so it’s not hard to include them in everyday recipes.

This recipe for Roasted Veggie and Black Bean Burritos are what started it all, though it’s been a while since I’ve made them. They are actually what inspired this enchilada bake. I have been wanting to make the burritos but was looking for something I could prepare ahead of time and easily throw in to the oven at dinner time. I guess I could have probably still done that, but then I wouldn’t have this new recipe to share with you, would I? 😉

Don’t be intimidated by the list of ingredients. Most of it goes into a roasting pan all at once and you can even cook it up ahead of time like I did. Having my go-to enchilada sauce recipe ready to defrost in the freezer is a huge help – if you haven’t tried it yet, please do!

If you’re looking for a good meatless dinner option try this one out!

Enjoy!

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