Sweet Potato Black Bean Enchilada Casserole
Servings: 8 people
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
4 WW points per serving when divided into 8 even portions.
For larger portions, you can serve 6 people and it will be an extra 1 point per serving.
Nutrition
Serving: 278g | Calories: 237kcal | Carbohydrates: 41g | Protein: 12g | Fat: 0.7g | Saturated Fat: 0.1g | Cholesterol: 3.8mg | Sodium: 536mg | Potassium: 617mg | Fiber: 6.5g | Sugar: 7.1g | Calcium: 257mg | Iron: 1.5mg