This Weight Watchers Enchilada Casserole with sweet potatoes and black beans is an incredibly delicious dinner. And it’s just 4 WW points per serving!
With chillier evenings approaching, getting some fall recipes rounded up and ready to go is always nice. My family loves the sweet potato black bean enchilada casserole that I make. It is a vegetarian-friendly main dish that can also be used as a side dish, depending on how you serve it.
This meal is the perfect balance of being comforting and hearty while also being nutritious. It is packed with sweet potatoes, bell peppers, onions, and black beans and has plenty of protein, calcium, potassium, and iron. The flavors of the melty cheese and the smoky enchilada sauce team up with all of the veggies to create something magical.
And what I love about this meal is that if you have any leftovers, you can enjoy them for breakfast with a fried egg on top the next day. Delicious! If you typically don’t eat vegetarian main courses, you can always add shredded chicken or cooked ground beef to the mixture. Or serve this veggie-packed side as an accompaniment to your meat. Since it is versatile, there are numerous ways to get creative with it.
Why You Should Try This Recipe
- No stove-top cooking is required. Don’t you just love casseroles that are dump-and-bake dishes? All you have to do is combine the ingredients and pop them in the oven. It is one of the easiest dinners ever!
- It’s low fat. This dinner has less than 1g of fat per serving since we use fat-free cheese and so many naturally low-fat ingredients. Since the cheese melts in with the sauce, you can’t even tell that it is the fat-free kind.
- Family-friendly and easy to modify. Even the pickiest eaters will clear their plates with this one. The dish isn’t too spicy, and if someone in your family doesn’t like onions or one of the other ingredients, you can always swap them for another veggie instead. Or, swap the beans for another kind.
Recipe Overview
- Serving Size: 278g
- Number of Servings: 8
- Time to Cook: 45 minutes
- WW Points Per Recipe: 4 WW points per serving, 30 for the entire recipe (Click here to view the recipe in the WW app. WW login is required)
Ingredients in Sweet Potato Black Bean Enchilada Casserole
- 2 lbs Sweet potatoes, peeled and chopped into 1-inch cubes
- ½ Medium yellow onion, diced
- 1 Bell pepper (any color), diced
- 15-oz can Black beans, drained and rinsed (I use low-sodium)
- 1 cup Corn (fresh or canned/drained)
- 4 Yellow corn tortillas, chopped into triangles
- 2 tbsp Taco seasoning
- 10-oz can Mild red enchilada sauce
- 1 ½ cups Fat-free shredded cheese, mozzarella
- 4 tbsp chopped cilantro for garnish
- Optional toppings: diced avocado, salsa, sour cream, etc.
Instructions for making WW Sweet Potato Enchilada Casserole
- Preheat the oven to 400°F.
- Combine the sweet potatoes, onions, bell peppers, beans, corn, and taco seasoning in a large bowl. Fold the mixture to disperse the seasoning evenly.
3. Add the chopped corn tortillas, enchilada sauce, and half of the shredded cheese. Mix to combine and thoroughly coat everything with the sauce.
4. Transfer the mixture to a greased 9 x 13 or other large casserole dish or baking pan.
5. Cover with foil and bake for 30 minutes. Gently mix the casserole to promote even cooking, being careful not to break up the tortillas too much.
6. Return the casserole to the oven and bake uncovered for 15 minutes. Check the sweet potatoes with a fork to ensure they are fork-tender (if not, continue baking until they are).
7. Sprinkle on the remaining cheese and return to the oven just for a couple of minutes to melt it.
8. Serve warm with preferred toppings and sides.
Variations and Substitutions
- Chicken and Sweet Potato Enchilada Casserole: Use about 1 ½ – 2 cups of cooked shredded chicken breast and mix it in with all of the veggies. You might need a slightly bigger casserole dish to fit everything. You can also add somewhat more enchilada sauce to prevent the casserole from being dry.
- Enchilada Sauce: You don’t have to use mild red enchilada sauce. You can use a spicy red sauce or even experiment with a green sauce. I’ve personally never used green sauce with this recipe, but I’m sure it would taste delicious!
- Other Add-Ins: there are plenty of extra ingredients that you can add to this dish. For instance, try adding canned diced tomatoes, chopped jalapenos, mushrooms, garlic, or other spices.
- Taco Seasoning: If you don’t have taco seasoning, you can make your own blend with the spices you have on hand. Include ingredients like dried oregano, garlic powder, paprika, cumin, chili powder, salt, and red pepper flakes.
- Tortillas: I used medium yellow corn tortillas since they are low in point, but you can always use flour tortillas if that’s what you have or prefer. Or, you could skip on the tortillas entirely!
Tips and Tricks for Making WW Sweet Potato Enchilada Casserole
- Covering the casserole for the first part of baking is essential since it prevents the casserole from drying out and helps steam the sweet potatoes so that the dish bakes quickly.
- Try to cut the sweet potatoes into even-sized pieces so that they will all bake evenly. If you have some tiny pieces and some larger ones, you will end up with both undercooked and overcooked pieces, which you certainly don’t want.
- When covered and refrigerated, this casserole will stay fresh for 3-5 days. You can also freeze it for up to three months.
- Make sure to check the sweet potatoes’ doneness before removing the casserole from the oven. Depending on your oven and how large the pieces are, it might need a bit longer.
Related Recipes
Weight Watchers Mexican Casserole
Sweet Potato Black Bean Enchilada Casserole
Ingredients
- 2 lbs Sweet potatoes, peeled and chopped into 1-inch cubes
- ½ Medium yellow onion, diced
- 1 Bell pepper, any color, diced
- 15- oz can Black beans, drained and rinsed (I used low-sodium)
- 1 cup Corn, fresh or canned/drained
- 4 Yellow corn tortillas, chopped into triangles
- 2 tbsp Taco seasoning
- 10- oz can Mild red enchilada sauce
- 1 ½ cups Fat-free shredded cheese, mozzarella
- 4 tbsp Chopped cilantro for garnish
- Optional toppings: diced avocado, salsa, sour cream, etc.
Instructions
- Preheat the oven to 400°F.
- Combine the sweet potatoes, onions, bell peppers, beans, corn, and taco seasoning in a large bowl. Fold the mixture to disperse the seasoning evenly.
- Add the chopped corn tortillas, enchilada sauce, and half of the shredded cheese. Mix to combine and thoroughly coat everything with the sauce.
- Transfer the mixture to a greased 9 x 13 or other large casserole dish or baking pan. Cover with foil and bake for 30 minutes. Gently mix the casserole to promote even cooking, being careful not to break up the tortillas too much.
- Return the casserole to the oven and bake uncovered for 15 minutes. Check the sweet potatoes with a fork to ensure they are fork-tender (if not, continue baking until they are).
- Sprinkle on the remaining cheese and return to the oven just for a couple of minutes to melt it. Serve warm with preferred toppings and sides.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
