Sweet Potato Black Bean Enchilada Casserole
Weeknight comfort food that's ready in 30 minutes and made using ingredients you probably stock in your pantry.
- 1 large sweet potato, peeled
- 1 small red onion
- 4 oz. (125 g) reduced-fat cheddar cheese (1 cup/250 mL grated)
- 1 can (15 oz. or 398 mL) reduced-sodium black beans, rinsed and drained
- 1 tsp (5 mL) ground cumin
- 1 cup (250 mL) red enchilada sauce, divided
- 6 6-in. (15-cm) corn tortillas, divided
- Optional toppings: salsa, sour cream or Greek yogurt, diced avocado, cilantro
Finely chop the red onion with the Food Chopper. Add the red onion to the pan. Microwave, uncovered, on HIGH, for 3–4 minutes.
Grate the cheese with the Microplane® Adjustable Coarse Grater.
Remove the pan from the microwave and transfer the mixture to the medium Glass Mixing Bowl. Add the black beans and cumin to the bowl and mix well.
Place three tortillas on the bottom of the pan. Pour half of the sauce over the tortillas, then add half of the filling and half of the cheese. Repeat the layers.
Microwave, covered, on HIGH for 6–8 minutes.
Place an oven rack 2–4" (5–10 cm) from the heating element. Preheat the broiler.
Remove the pan from the microwave. Uncover and broil for 2–3 minutes, or until the cheese is melted and lightly browned. Serve with optional toppings.
- 6 servings
Nutrients per serving:
Calories 160, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Sodium 480 mg, Carbohydrate 21 g, Fiber 4 g, Sugars 3 g, Protein 10 g
You can add cooked, shredded chicken to this recipe. Add it to the bowl in step 4.
Serve this with a simple cilantro lime rice. Combine 1 cup (250 mL) of white rice and 2 cups (500 mL) of water in the 3-qt. (3-L) Micro-Cooker® Plus. Microwave, covered, on HIGH for 12–15 minutes, or until the rice is done. Let the rice stand, covered, for 10 minutes, then fluff it with a fork. Add 1 tbsp (15 mL) of lime juice, ½ tsp (2 mL) of salt, and ¼ cup (50 mL) of chopped cilantro. Enjoy!