A healthy and hearty casserole that you can eat all week long!
This sweet potato and black bean enchilada bake is a cozy (and healthy!) comfort food that you can enjoy with zero guilt. You and your family will love the Mexican flavors of this hearty family recipe, but you’ll appreciate all of the nutrients it has to offer, as well! For these reasons and more– it’s one of my favorite weeknight dishes to make!
The Best Bakes are Mexican Bakes
My favorite type of casseroles and bakes are Mexican-inspired. Something about the delicious blend of Mexican spices, creamy cheeses, and high protein ingredients like chicken and black beans that really satisfies me when I’m in need of a warm, hearty meal. I love that you can always mix up your ingredients, as well. For example, this recipe can be made vegetarian by forgoing the chicken, or you can swap the chicken with ground beef, ground turkey, or even tofu or jackfruit. Try some of our other one-dish Mexican recipes (after you make this one of course)!
Skinny Ms. Enchilada Sauce
We look to another one of our favorite Skinny Ms. recipes to contribute the amazing rich and spicy flavor of this dish! Skinny Ms. Enchilada Sauce is the perfect addition to this meal. It combines southwestern flavors with chiles and tomatoes for an amazing and versatile flavor. And, it’s super simple and ready in just 20 minutes. However, if you’re in a rush and don’t have time to prepare the sauce, store bought works just the same!
Sweet Potatoes: A Super Starch
Sweet potatoes are one of my favorite starches to use becuase they are packed full of healthy nutrients such as fiber, potassium, and vitamin A. These tubers are also great natural sources of vitamin B5, riboflavin, niacin, thiamin, and carotenoids due to their naturally orange color. Research shows that these components in sweet potatoes can support healthy heart function, eye function, and immune function. They’re also great for skin and brain health. Not only that, but they are just so darn delicious in this sweet potato and black bean enchilada bake, too!
How To Create this Enchilada Bake
Start by preheating your oven to 375°F and greasing a 9×13 baking dish. Meanwhile, in a large microwave-safe bowl, combine your sweet potatoes with enough water to fully submerge them. Cover the bowl and microwave on high for 4 to 5 minutes, or until the potatoes are almost tender.
While microwaving the potatoes, heat the olive oil in a large pan over medium high heat. Once hot, add the onion and red bell peppers. Saute them until tender and slightly browned. Next, add your spinach to the pan and stir it into the onion and peppers, cooking until it’s wilted. Note that this will only take about 30 seconds.
Once everything is cooked, you can start assembling the bake in your greased dish. First spread an even layer of Skinny Ms. Enchilada Sauce (or the enchilada sauce of your choosing,) on the bottom of the dish. Once you’ve sliced your sweet potatoes, lay the slices in an even layer over the enchilada sauce. Next, sprinkle half of the beans, chicken, and sauteed veggies on top of that. Top with 1 cup of cheese. Repeat these layers on top, finishing with the remaining potato slices, enchilada sauce, and lastly, the rest of the cheese. Cover the caserole with foil and bake for 40 minutes. Then, uncover the dish and bake for 5-10 minutes, or until the cheese on top starts to bubble. Once it’s finished baking, let it cool, top with cilantro, and enjoy!
- 2 sweet potatoes large, peeled and sliced thinly
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 red bell peppers diced
- 3 cups spinach chopped
- 2 cups Skinny Ms. Enchilada Sauce or any other enchilada sauce
- 15 ounces black beans canned, drained and rinsed
- 2 cups cooked chicken breast shredded or diced
- 2 cups low fat Mexican cheese blend shredded
- 1/3 cup cilantro chopped
Preheat the oven to 375°F and grease a 9×13 baking dish.
In a large microwave-safe bowl, combine sweet potato with enough water to submerge the potatoes. Cover and microwave on high for 4-5 minutes or until the potatoes are almost tender.
Meanwhile, heat olive oil in a large pan over medium high heat. Once hot, add onion and red bell pepper and saute until tender and slightly browned. Add spinach for 30 seconds until wilted.
First spread an even layer of enchilada sauce on the bottom of the baking dish. Slice the potatoes into thin slices, and then lay them in an even layer on top of the enchilada sauce. Next, sprinkle half of the beans, chicken, and sauteed veggies. Top with 1 cup of cheese. Repeat these layers on top, finishing with remaining potato slices, enchilada sauce, and lastly, cheese.
Cover with foil and bake for 40 minutes, then uncover and bake for 5-10 minutes or until the cheese on top bubbles.
Top with cilantro and enjoy!
SmartPoints (Freestyle): 10
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