Family Meals
Sweet Potato Black Bean Enchilada Casserole

Sweet Potato Black Bean Enchilada Casserole

Yield
4 4 servings (approx. 1/4 of casserole per serving)

Ingredients

4 4 servings (approx. 1/4 of casserole per serving)
  • 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

Instructions

  1. Use the Veggie Strip Maker to grate the sweet potato into the Rockcrok® Everyday Pan.

  2. Finely chop the red onion with the Food Chopper.

  3. Add the red onion to the pan.

  4. Microwave, uncovered, on HIGH, for 3-4 minutes.

  5. Grate the cheese with the Microplane® Adjustable Coarse Grater.

  6. Remove the pan from the microwave and transfer the mixture to the medium Glass Mixing Bowl.

  7. Add the black beans and cumin to the bowl and mix well.

  8. Place three tortillas on the bottom of the pan.

  9. Pour half of the sauce over the tortillas, then add half of the filling and half of the cheese.

  10. Repeat the layers.

  11. Microwave, covered, on HIGH for 6-8 minutes.

  12. Place an oven rack 2-4" (5-10 cm) from the heating element.

  13. Preheat the broiler.

  14. Remove the pan from the microwave.

  15. Uncover and broil for 2-3 minutes, or until the cheese is melted and lightly browned.

  16. Serve with optional toppings.

Nutrition

Per serving

Calories285
Fat8
Saturated fat4
Trans fat0
Unsaturated fat4
Cholesterol15
Sodium440
Carbohydrates42
Fiber9
Sugar6
Protein12

https://meals.mone.dev/recipes/sweet-potato-black-bean-enchilada-casserole/